Spinach Artichoke Chicken Rice Casserole
Equipment
- Large mixing bowl
- 9x13 baking dish
- Oven
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups cooked rice
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees and lightly grease a 9 by 13 inch baking dish.
- In a large mixing bowl, combine the shredded chicken, cooked rice, chopped artichoke hearts, and chopped spinach.
- Add the softened cream cheese, sour cream, garlic powder, salt, and black pepper to the bowl. Stir until the mixture is evenly coated.
- Fold in half of the mozzarella cheese and all of the Parmesan cheese.
- Spread the mixture into the prepared baking dish and smooth the top.
- Sprinkle the remaining mozzarella cheese evenly over the surface.
- Bake for 25 to 30 minutes until the cheese is melted and the edges start to bubble.
Notes
If you want to make this ahead, assemble everything up to the baking step, cover the dish, and store it in the refrigerator for up to one day before baking. Fresh spinach works best here because it releases less water than frozen. Leftovers reheat well in the microwave with a splash of milk to keep the rice from drying out.
Course: Main Course
Cuisine: American
Equipment: Large mixing bowl, 9x13 baking dish, Oven
Cuisine: American
Equipment: Large mixing bowl, 9x13 baking dish, Oven