Chicken and Artichoke Bake
A cheesy casserole filled with chicken, artichokes, spinach, and three cheeses: cream cheese, Parmesan cheese, and mozzarella cheese. Delicious as a hearty, protein-filled dip, or as a main course served with roasted veggies.
Servings: 8
Ingredients
- 2 lbs chicken diced into bite-sized bits
- 16 oz package of frozen spinach defrosted
- 12 oz jar of marinated artichoke hearts drained
- 14.11 oz can of quartered artichoke hearts drained
- 4 oz can of diced green chiles drained
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 8 oz cream cheese break up into chunks
- 1 cup Parmesan cheese shredded
- 2 cups mozzarella cheese
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 375. Grease a deep lasagna/casserole baker dish with cooking spray or butter.
- Chop the chicken into bite-sized pieces and place in a large bowl.
- Squeeze out the excess water in the spinach either with your hands or wrap it in a towel and wring out. Add to the bowl with the chicken. Mix together with a wooden spoon or spatula.
- Add the artichoke hearts and the diced green chiles, making sure they are drained before adding. Mix together .
- Add the cream cheese, breaking up into chunks. Then add the Parmesan cheese. Mix together.
- Add only 1/2 cup of the mozzarella cheese. Mix together.
- Add the lemon juice, salt, and pepper and mix together.
- Add the ingredients to the prepared casserole dish, then sprinkle the remaining mozzarella over the top.
- Bake for 50 minutes, then switch the oven to broil for the last 5 minutes to get the top nice and golden brown. Serve immediately.
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Notes
Depending on how well you drained the cans and squeezed out the spinach, your casserole may have extra liquid in it. If so, add and 1/2 cup of extra Parmesan cheese (or any type you may have on hand), and gently mix together to absorb.