Best Chicken Artichoke Dip Casserole Recipes

Cheesy Spinach, Artichoke, & Chicken Casserole/Dip image

Provided by GramercyGal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 ounces cream cheese, room temp
1/2 cup mayonnaise
1/2 cup low-fat Greek yogurt
2 tablespoons Knorr vegetable soup mix
1 teaspoon garlic powder
salt & pepper
16 ounces frozen spinach, thawed and drained
5 ounces frozen artichoke hearts, thawed and chopped
6 boneless skinless chicken breasts, cooked and chopped
3/4 cup parmesan cheese, shredded
3/4 cup cheddar cheese, shredded

Steps:

Preheat oven to 400F and lightly spritz a 9 x 11" baking dish with cooking spray (Pam).
With a mixer, blend together cream cheese, mayo, and yogurt until well combined.
Add seasonings and spinach, mix well.
Add artichokes, chicken, and ½ Parmesan cheese & ½ cup cheddar cheese, mix well.
Put into prepared baking dish.
Sprinkle remaining cheese on top of mixture.
Bake for 1 hour or until cheese is golden brown and bubbly.

Nutrition Facts : Calories 466.7, Fat 27.2, SaturatedFat 13.2, Cholesterol 131.8, Sodium 692.8, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 43

Chicken Artichoke Dip Casserole image

Provided by DanielsWife

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups long grain white rice
3 1/2 cups water
1 tablespoon chicken bouillon granules or 2 chicken bouillon cubes
1 (14 ounce) can artichoke hearts, packed in water, chopped
3/4 cup light mayonnaise
3/4 cup parmesan cheese
1/2 teaspoon garlic powder
10 ounces button mushrooms, sliced
1/4 cup dry white wine
1 tablespoon olive oil
1 1/2-2 lbs boneless skinless chicken breasts, cubed
salt and pepper

Steps:

Prepare a large casserole dish with non-stick cooking spray.
Dissolve the chicken bouillon in the water. Cook the rice in the chicken stock on the stove, or in a rice cooker. When rice is finished cooking, spoon into the casserole dish in an even layer.
In a medium skillet, saute the mushrooms in the olive oil. When mushrooms have softened, add the white wine, and continue to simmer for three to four minutes.
In a medium bowl, combine the chopped artichoke hearts, mayonnaise, parmesan cheese, garlic powder, and mushrooms (with the juices from the pan). Mix well.
Salt and pepper the cubed chicken breasts to taste. Layer the chicken on top of the rice in the casserole dish.
Spread the artichoke and mushroom mixture over the chicken.
Sprinkle additional parmesan cheese over the top, if desired.
Bake at 350 degrees for 30-40 minutes, or until chicken is cooked through, and the top becomes bubbly and golden brown.
Enjoy!

Nutrition Facts : Calories 879.1, Fat 29.4, SaturatedFat 7.3, Cholesterol 141.4, Sodium 1274.4, Carbohydrate 93.8, Fiber 10.6, Sugar 5, Protein 55.7