Save
This creamy and cheesy Spinach Artichoke Chicken Casserole combines tender chicken with flavorful artichokes, crispy turkey bacon, and vibrant spinach to create a satisfying meal perfect for family dinners or potlucks. Its rich blend of textures and simple preparation make it a comforting dish you can count on any time you want a crowd-pleaser.
I first tried this recipe when I was looking for a way to make spinach artichoke dip into a full meal. Now it’s become a favorite around here because everyone loves the crispy turkey bacon on top and the creamy, cheesy base.
Ingredients
- Diced turkey bacon: adds a smoky crunchy bite to balance creaminess look for quality smoked turkey bacon for the best flavor
- Minced garlic: boosts savory depth and aroma, freshly minced is best
- Frozen chopped spinach: convenient and nutritious make sure to thaw and drain well to avoid a watery casserole
- Marinated artichoke hearts: bring tangy richness choose ones packed in oil or water rather than brine for milder flavor
- Cooked shredded chicken: the hearty protein that holds everything together leftover rotisserie chicken works great
- Cream cheese: the creamy base that binds the casserole
- Grated Pecorino Romano or Parmesan: adds salty, nutty complexity fresh-grated packs the most punch
- Sour cream: enriches texture and tang
- Mayonnaise: for extra creaminess and moisture
- Milk: lightens the mixture for a smooth consistency
- Salt and pepper: essential seasoning to brighten flavors
- Mozzarella cheese: melts beautifully for a golden bubbly topping
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit so it’s ready when the casserole is assembled. A properly preheated oven ensures even cooking and browning.
- Cook the Turkey Bacon:
- Heat a large skillet over medium-high heat and cook the turkey bacon until it is crispy. Reserve half this crispy bacon for sprinkling on top later to add a crunchy garnish.
- Mix the Casserole Filling:
- In the same skillet, combine the remaining turkey bacon with minced garlic, thawed and drained spinach, chopped artichoke hearts, shredded chicken, cream cheese, grated Pecorino Romano cheese, sour cream, mayonnaise, milk, salt, and pepper. Stir until everything is well incorporated into a creamy mixture.
- Assemble the Casserole:
- Transfer the creamy filling into a greased casserole dish if your skillet isn’t oven-safe. Smooth the surface and sprinkle the mozzarella evenly on top.
- Bake the Casserole:
- Bake for about 20 minutes at 375 degrees Fahrenheit until bubbly. Then increase the oven temperature to 400 degrees Fahrenheit and continue baking for 5 more minutes or until the top is golden and slightly crispy.
- Add Final Touch and Serve:
- Before serving, scatter the reserved crispy turkey bacon over the golden casserole to add texture and an extra kick of flavor that everyone will love.
Save
My favorite ingredient has to be the marinated artichoke hearts they lend a subtle tang that cuts through the richness and brightens the whole dish. One memorable family Christmas, this casserole was the centerpiece and everyone went back for seconds and thirds without complaint.
Storage Tips
Store leftovers covered in the refrigerator for up to four days. Reheat in the oven to maintain the crispy topping or microwave gently if short on time. This casserole can also be frozen in portions for up to two months. Just thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap turkey bacon for pancetta or regular bacon if you prefer a porkier flavor. For a dairy-free version, try cream cheese and sour cream alternatives made from cashews or coconut. If you don’t have Pecorino Romano, Parmesan or Asiago work well. Fresh spinach can be used in place of frozen but sauté and drain it thoroughly.
Serving Suggestions
Serve alongside a crisp green salad or roasted vegetables to balance the richness. Crusty bread or garlic bread also complements this casserole perfectly. It’s a fantastic dish for potlucks or casual gatherings because it holds well and can feed a crowd.
Cultural and Historical Context
Spinach artichoke dip originated as a popular appetizer in American restaurants in the 1950s and 60s. Transforming it into a casserole is a clever home cook twist that turns a snack into a full meal. This dish embodies the comfort food spirit of combining creamy cheese, fresh vegetables, and savory meat for satisfying family-style dining.
Recipe FAQs
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Make sure to cook it down and drain excess moisture before combining it with other ingredients to avoid a watery dish.
- → What type of cheese works best for topping?
Mozzarella melts nicely for a golden crust, but you can also mix in Parmesan or Pecorino Romano for extra flavor.
- → Is turkey bacon a good substitute for regular bacon here?
Turkey bacon provides a leaner, slightly milder smoky crunch that complements the creamy base without overpowering the flavors.
- → Can I prepare this dish ahead of time?
Absolutely. Assemble the casserole and refrigerate it for up to 24 hours before baking. Add extra baking time if cooking straight from the fridge.
- → How can I make this casserole creamier?
Increasing the amount of cream cheese or sour cream will enhance the creamy texture, while ensuring all ingredients are well mixed helps distribute moisture evenly.