Spinach Artichoke Dip Casserole

I am beginning to realize that I rely on many of the same methods when trying to come up with new and fun dishes for our family to eat.

For the most part, I just throw things together that I think will taste good. I’ve heard this called kitchen intuition recently and I really like that term. I know not everyone has that ability, but I firmly believe everybody could with just a little practice and a willingness to mess up every once in a while. Believe me, we’ve had our share of meals that went straight in the trash too.

Another thing I do, which has probably become noticeable on here, is to take restaurant favorites and make them my own. Or I also like to repurpose dishes and courses. Like this recipe – one of my favorite appetizer dips turned into a complete meal.

Spinach Artichoke Dip Casserole

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Keyword: Casserole


  • 1 lb pasta, fully cooked and drained (I used small shells.)
  • 1/2 lb boneless, skinless chicken breasts or thighs, cooked and cubed
  • 1/2 bag frozen spinach, thawed
  • 1 15 oz can artichoke hearts, drained and chopped
  • 1 cup mayonnaise
  • 1/3 cup sour cream
  • 1 6 oz  bag shredded Parmesan cheese
  • 1 tbsp horseradish, optional
  • 1/2 tsp each salt, black pepper, garlic powder
  • 1/4 tsp each nutmeg and cayenne pepper
  • 12 cup grated Parmesan cheese, optional


  • Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a 13×9 inch casserole dish. Sprinkle with grated Parmesan if desired.
  • Bake at 350 degrees for 25-30 minutes, until bubbly. (For Stolen Moments style, simply cover the casserole dish with foil and refrigerate. Place in a preheated oven 30 minutes before dinner time.)

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