Chicken Spinach and Artichoke Dip Casserole | Large Family Table Casseroles
Chicken Spinach and Artichoke Dip Casserole is the recipe you will want to make this fall and winter. You can take it to all of the potlucks and family meals.
Ingredients
- 1 16 ounce box penne pasta
- 4 chicken breasts cooked and cut into bite-size pieces
- 1 8 ounce package cream cheese, softened
- 1 cup sour cream or greek yogurt
- 2 packages ranch seasoning mix
- ½ cup half and half
- 1 cup grated parmesan
- 1 24 ounce package frozen spinach
- 2 15 ounce cans artichoke hearts, drained and coarsely chopped
- 3 cups shredded mozzarella cheese
Instructions
- Preheat oven to 350 degrees. Prepare two 9x13 casserole dishes with nonstick cooking spray.
- Prepare pasta according to package directions for al dente pasta.
- In a large mixing bowl, beat together cream cheese, sour cream (or greek yogurt), ranch seasoning, half and half, and grated parmesan.
- Stir the chicken, spinach, artichoke hearts, and cooked pasta into the creamy sauce.
- Transfer to casserole dishes and top with mozzarella cheese.
- Bake for 30 minutes or until the cheese has melted and the edges bubble.
Notes
To freeze: Cover tightly with plastic wrap or aluminum foil. Freeze for up to 6 months. Thaw in the refrigerator before baking.