Spinach and Artichoke Casserole

Huckleberry Collective
Huckleberry Collective
Huckleberry Collective
Huckleberry Collective

Spinach and Artichoke chicken Casserole 


  • 1 Cup of Basmati Rice 

  • 1/2 Teaspoon Sea Salt 

  • 1 1/2 Cups of Water 

  • 2 Tablespoons of Olive Oil

  • 3/4 Cup Chopped Yellow Onion 

  • 1/2 Teaspoon Cracked Pepper 

  • 1/2 Teaspoon Salt 

  • 1/3 Teaspoon Oregano 

  • 2 Cloves Garlic Minced 

  • 2 Cups of Frozen Spinach (Chopped and Thawed)

  • 2 Cups of Chopped Artichoke Hearts 

  • 5.3 oz Plain Greek Yogurt 

  • 1/4 Cup of Mayonnaise 

  • 2 Tablespoons of Sour Cream

  • 1 Teaspoon of Crystal Hot Sauce 

  • 2 Shredded Chicken Breasts (I used Rotisserie)

  • 2/3 Cup of Grated Dubliner Cheese (1/2 for mix and 1/3 for topping) 

  • 1 Cup of Shredded Mozzarella Cheese (topping)

  • Cracked Pepper to Taste 

  • Finely Grated Parmesan Cheese (topping to taste)

  • Scallions to Taste 


  1. Begin by cooking the rice. In a large pot over medium combine rice, water and salt. Bring to a boil, then reduce heat, and let simmer, covered, 15 to until rice is tender. Remove from heat and set aside.

  2. In a medium skillet, bring Olive Oil to medium heat. Add in the Onion, Garlic, Salt, Pepper and Oregano. Reduce heat, and let simmer. Once softened, remove from heat. 

  3. Preheat oven to 350 degrees. 

  4. Thaw and Chop Artichoke Hearts and Spinach. 

  5. In a large bowl, combine sautéed mixture, Artichokes and Spinach, Greek Yogurt, Mayonnaise, Sour Cream, Hot Sauce, Chicken and a 1/2 cup of Dubliner.

  6. Mix well and place into a greased casserole dish. 

  7. Top with 1/3 Dubliner and Mozzarella Cheese. 

  8. Bake at 350 for 30 minutes.