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Artichoke & Spinach Chicken Casserole

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color and the red pepper flakes add a pleasant, mild heat. —Janice Christofferson, Eagle River, Wisconsin
  • Total Time
    Prep: 30 min. Bake: 45 min.
  • Makes
    8 servings


  • 3 cups uncooked bow tie pasta
  • 2 tablespoons butter
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 large eggs
  • 1-1/2 cups 2% milk
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 3 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 2 cups shredded Monterey Jack cheese
  • 2 tablespoons grated Parmesan cheese
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter, melted
  • 1/2 teaspoon paprika


  • Preheat oven to 350°. Cook pasta according to package directions; drain.
  • In a large skillet, heat butter over medium-high heat; saute mushrooms and onion until tender. Remove from heat.
  • In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta.
  • Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes.
  • Mix topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.
Nutrition Facts
1-1/2 cups: 455 calories, 21g fat (11g saturated fat), 136mg cholesterol, 713mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 34g protein.

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Average Rating:
  • Beth
    Jan 19, 2021

    DRY! No way anything was going to bubble, especially when cooked for only 5 minutes.

  • Christina
    Nov 22, 2020

    I feel like this recipe was a giant waste of ingredients. The pasta wasn't fully cooked and the overall flavor was missing something I still can't figure out. I think garlic would make a notable impression and perhaps some white wine, also I suggest covering it and stirring halfway through to make sure that the pasta cooks.

  • carolynstanek
    Jan 7, 2020

    The pasta on top got too crispy before the 40 minutes were up. This is probably why I thought it was a little dry. Baking with a cover may help. Flavor was good.

  • Sharon
    Aug 14, 2019

    This was wonderful. I didn't have artichokes so used fresh brussels sprouts instead. I sauted them a bit with the onions before adding to the casserole. will definitely make this again.

  • wiisanv
    Aug 14, 2019

    This casserole is fantastic! We have a family member who has celiac disease so I substituted gluten free pasta and bread crumbs. It reheats very well and is so flavorful ( even though I left out the red pepper flakes)). I will definitely make this again!