Introduction

This High-Protein Spinach Artichoke Chicken Casserole is a creamy, comforting dish packed with wholesome ingredients. It’s perfect for a hearty weeknight dinner that’s both nutritious and delicious. With tender chicken, cheesy goodness, and vibrant veggies, it’s sure to become a family favorite.

A white rectangular ceramic baking dish filled with creamy spinach and chicken casserole that has a golden-brown bubbly cheese top layer with melted cheese patches and green spinach pieces visible throughout. A wooden spoon with some casserole clinging to it rests inside the dish near a corner where a portion has been scooped out, revealing creamy white sauce mixed with tender chicken chunks and spinach underneath the browned top. In the lower left corner, a white round plate holds a scoop of the same casserole, creamy with visible spinach and chicken pieces, accompanied by a black fork resting on the plate. The entire scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz cottage cheese (4% preferred)

2 garlic cloves (peeled)

½ tsp kosher salt

¼ tsp black pepper

¼ tsp onion powder

1 tsp avocado oil (or olive oil)

1 lb boneless, skinless chicken breast (cut into bite-sized pieces)

Kosher salt (to taste)

Black pepper (to taste)

½ cup low-moisture, part skim, finely shredded mozzarella cheese

⅔ cup finely grated parmesan cheese

1 can artichoke hearts (16 oz, drained)

6 oz frozen chopped spinach (thawed)

Instructions

Step 1: Preheat your oven to 350°F (175°C).

Step 2: Optional but recommended: Season the cubed chicken breast heavily with kosher salt and let it rest at room temperature for at least 20 minutes. This dry brine helps keep the chicken moist and flavorful.

Step 3: Drain the artichoke hearts by placing them in a thin dish towel, cheesecloth, or paper towel and squeezing out all excess liquid. Then finely chop the artichokes and set aside.

Step 4: Use the same towel to squeeze out excess liquid from the thawed spinach. Removing moisture is important to avoid a watery casserole.

Step 5: Heat a large pan over medium heat. Add the avocado or olive oil once hot. Spread the chicken pieces in a single layer without overlapping, season with black pepper, and cook for 2-3 minutes per side until mostly cooked through. Remove chicken and set aside, draining any excess liquid or grease from the pan.

Step 6: In a small food processor, combine cottage cheese, garlic, kosher salt, black pepper, and onion powder. Blend until smooth and creamy.

Step 7: In a baking dish, combine the cooked chicken, spinach, chopped artichokes, blended cottage cheese mixture, and about two-thirds of the mozzarella and parmesan cheeses. Stir well to combine and spread evenly in the dish.

Step 8: Cover the baking dish with foil and bake in the preheated oven for 20 minutes.

Step 9: Remove the foil, sprinkle the remaining mozzarella and parmesan evenly over the top, and bake uncovered for another 10 minutes. For a golden, bubbly crust, you can broil the casserole for a few minutes at the end. Serve hot and enjoy!

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes to the cheese blend for a subtle kick.

Swap out chicken breast for thigh pieces if you prefer juicier meat.

Use fresh spinach instead of frozen; just sauté it briefly and squeeze out excess moisture before adding.

Mix in some cooked quinoa or brown rice to add more texture and fiber.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Keep it covered and refrigerated, then bake just before serving.

Is it necessary to squeeze out the liquid from spinach and artichokes?

Yes, removing excess moisture is important to prevent the casserole from becoming watery and to maintain a creamy texture.

Dinner

High-Protein Spinach Artichoke Chicken Casserole Recipe