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Easy Spinach & Artichoke Pasta Casserole
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Spinach & Artichoke Chicken Casserole

This Spinach & Artichoke Chicken Casserole will make you forget that having it as a dip was ever an option!
Course Main Course
Cuisine American
Keyword chicken casserole, spinach artichoke chicken
Prep Time 10 minutes
Cook Time 2 minutes
Additional Time 8 minutes
Total Time 20 minutes
Servings 6 servings
Calories 638kcal
Author Jennifer

Ingredients

  • 16 ounces rigatoni pasta
  • 10 ounces frozen creamed spinach
  • 14 ounces quartered artichoke hearts, drained
  • 1 whole rotisserie chicken shredded
  • 2 cups shredded mozzarella cheese, divided 8 ounces
  • ½ cup parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Instructions

  • Preheat broiler. Prepare rigatoni and spinach according to package directions.
  • Drain pasta, leaving about 1/2 cup of pasta water in the pot; return pasta to pot. Stir in artichokes, chicken, 1/2 cup mozzarella cheese, parmesan, salt, and pepper.
  • Transfer to a greased 2-qt. broiler-safe baking dish; top with remaining mozzarella cheese. Broil for 2 minutes or until cheese is melted.

Notes

  • ROTISSERIE CHICKEN: I love using rotisserie chicken in recipes as much as I can because it makes it so much easier. This casserole is also good if you have any leftover rotisserie chicken from the night before.
  • NOODLES: I used Rigatoni noodles but I’ve used penne and bow tie noodles before too.
  • ARTICHOKE HEARTS: Make sure that you drain the artichoke hearts well. I drained mine and then patted them with a piece a paper towel to remove some of the water.

Nutrition

Calories: 638kcal | Carbohydrates: 62g | Protein: 51g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 131mg | Sodium: 1192mg | Potassium: 369mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5858IU | Vitamin C: 3mg | Calcium: 365mg | Iron: 2mg