Prepare to fall in love with this Creamy Chicken Spinach Artichoke Casserole!
If Spinach Artichoke Dip is one of your favorite dishes, I think you will be delighted with this casserole. And don’t you just love having your entire meal in one dish. I know I do.
You can always buy a pre-made Alfredo Sauce, however, I think this type of sauce is best homemade. And in this case, I think it should be especially creamy with the combination of butter, whipping cream and cream cheese…yum!
This deliciously creamy casserole has received rave reviews and I hope you will give it a try soon!
Chicken Spinach Artichoke Casserole
Prep time 20 mins
Cook time 30 mins
Total time 50 mins
1 package (16 ounces) favorite pasta (I used rigatoni)
2 cups cubed chicken, cooked
2 cups (8 ounces) shredded Italian cheese blend, divided
2 cups fresh baby spinach
2 (8 ounce) cans quartered artichoke, drained
Garlic Alfredo Sauce:
½ cup butter
1 pint heavy whipping cream (2 cups)
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese
Preheat oven to 350 degrees. Lightly spray a 9×13 inch pan with cooking spray and set aside. Cook the pasta in a large pot according to package directions. In a large bowl combine pasta, cooked chicken, 1 cup cheese, spinach, and artichoke.
To make the alfredo sauce: In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
Add alfredo sauce to the large bowl and toss with ingredients to coat. Pour into the prepared 9×13 inch pan. Add remaining cheese to the top of the casserole.
Cover with foil and bake for 30 minutes or until cooked throughout and bubbling on the sidess