Spinach Artichoke Chicken Bake (Printable Version)
A creamy blend of chicken, spinach, artichokes, and turkey bacon baked for rich, comforting flavors.
# Everything You’ll Need:
→ Meats
01 -
1/2 cup diced turkey bacon
02 -
4 cups cooked shredded chicken
→ Vegetables
03 -
11 ounces frozen chopped spinach, thawed and drained
04 -
14 ounces marinated artichoke hearts, chopped
05 -
2 teaspoons minced garlic
→ Dairy
06 -
8 ounces cream cheese, room temperature
07 -
1 cup grated Pecorino Romano or Parmesan cheese
08 -
1 1/2 cups sour cream
09 -
1/4 cup mayonnaise
10 -
1/2 cup milk
11 -
1 1/2 cups shredded mozzarella cheese
→ Seasonings
12 -
Salt, to taste
13 -
Black pepper, to taste
# Steps to Cook:
01 -
Set the oven temperature to 375°F.
02 -
In a large skillet over medium-high heat, cook the diced turkey bacon until crispy. Reserve half for topping later.
03 -
To the skillet with remaining turkey bacon, add minced garlic, thawed spinach, chopped artichoke hearts, shredded chicken, cream cheese, Pecorino Romano, sour cream, mayonnaise, milk, salt, and pepper. Stir thoroughly until the mixture is homogenous.
04 -
Grease a casserole dish if necessary. Transfer the prepared mixture into the dish and evenly sprinkle shredded mozzarella cheese over the top.
05 -
Bake in the preheated oven for 20 minutes. Increase temperature to 400°F and continue baking for an additional 5 minutes until the surface is bubbly and golden brown.
06 -
Remove casserole from oven and sprinkle reserved crispy turkey bacon on top before serving.
# Extra Suggestions:
01 -
For best results, thoroughly drain spinach to prevent excess moisture that could make the casserole watery.