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Introduction
Spinach artichoke dip is a beloved appetizer, but this casserole takes those flavors to the next level by incorporating chicken and transforming it into a hearty, comforting main dish. The origins of this recipe can be traced back to the classic spinach artichoke dip, a popular party favorite that emerged in the 1950s. Over time, home cooks began experimenting with adding proteins and turning it into a meal. This chicken casserole version has become a staple in many households, offering a delicious way to enjoy the familiar flavors in a more substantial form. It's a perfect dish for cooler months or whenever you're craving something warm and nourishing.
Ingredients
• 8 ounces boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 ounce) can quartered artichoke hearts, drained and chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup milk
Step 1:
Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with non-stick cooking spray or butter.
Step 2:
In a large bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, 1/2 cup mozzarella cheese, 1/4 cup Parmesan cheese, cream cheese, sour cream, chicken broth, minced garlic, dried basil, salt, and black pepper. Mix well until fully combined.
Step 3:
Melt the butter in a large skillet over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux. Gradually pour in the milk while whisking constantly to prevent lumps. Cook for 2-3 minutes, or until the mixture thickens into a smooth sauce.
Step 4:
Remove the sauce from heat and stir in the spinach-artichoke mixture until well combined.
Step 5:
Place the pounded chicken breasts in the prepared baking dish. Pour the spinach-artichoke sauce over the top, spreading it evenly to cover the chicken.
Step 6:
Top with the remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Step 7:
Bake for 30-35 minutes, or until the chicken is cooked through and the top is golden brown and bubbly.
Step 8:
Remove from oven and let cool for 5 minutes before serving.
Q: Can I use frozen artichoke hearts instead of canned?
A: Yes, you can substitute frozen artichoke hearts for the canned ones. Just be sure to thaw and drain them before chopping and adding to the recipe.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the casserole up to a day in advance and refrigerate it until ready to bake. You may need to add a few extra minutes to the baking time if baking from cold.
Q: Can I use a different type of cheese?
A: While mozzarella and Parmesan are traditional choices for this dish, you can experiment with other cheeses like cheddar, Gruyère, or a blend of your favorites. Just be mindful of the melting and flavor characteristics of the cheese you choose.
• Substitute frozen spinach with fresh spinach if desired. Use about 8 ounces fresh spinach, washed and chopped.
• For a creamier texture, increase the amount of cream cheese or sour cream.
• For a lighter option, use reduced-fat or fat-free cheeses and sour cream.
• This recipe is suitable for a gluten-free diet when using gluten-free flour and chicken broth.
• Omit Parmesan cheese for a vegetarian version.
Serve hot, garnished with freshly chopped parsley or basil if desired.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven before serving.
Prepare the spinach-artichoke mixture while the chicken is pounding to save time. Multitask by making the sauce while the oven preheats.
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Be sure to squeeze out as much moisture as possible from the thawed spinach to prevent the dish from becoming watery.
- For a crispier top, switch to the broiler for the last 2-3 minutes of baking.
For a spicy kick, add a dash of cayenne pepper or red pepper flakes to the spinach-artichoke mixture. For a heartier meal, serve over cooked pasta or rice.
This creamy casserole pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio. For a side dish, consider serving it with a fresh green salad or roasted vegetables.
This dish can be enjoyed year-round, but the spinach and artichokes make it a great choice for spring or summer meals.
This recipe contains dairy (milk, cheese, butter) and may contain gluten if using regular all-purpose flour and chicken broth.
