Description

This High-Protein Spinach Artichoke Chicken Casserole is a hearty, flavorful dish combining tender chicken breast, creamy cottage cheese, spinach, and artichoke hearts baked to perfection with a golden cheesy crust. Perfect for a nutritious dinner packed with protein and veggies.

Ingredients

Scale

Chicken and Veggies

1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
1 can artichoke hearts (16 oz, drained)
6 oz frozen chopped spinach (thawed)
1 tsp avocado oil (or olive oil)
Kosher salt (to taste)
Black pepper (to taste)

Cheese and Seasonings

16 oz cottage cheese (4% preferred)
2 garlic cloves (peeled)
½ tsp kosher salt
¼ tsp black pepper
¼ tsp onion powder
½ cup low-moisture, part skim, finely shredded mozzarella cheese
⅔ cup finely grated parmesan cheese

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the casserole.
Dry Brine the Chicken (Optional): Season the cubed chicken breast heavily with kosher salt and let it rest at room temperature for at least 20 minutes to enhance moisture and flavor.
Prepare Artichokes: Place the drained artichoke hearts into a towel or cheesecloth and squeeze out all excess liquid. Then finely chop and set aside.
Squeeze Excess Liquid from Spinach: Use the same towel or cheesecloth to squeeze out all excess moisture from the thawed spinach to avoid a watery casserole.
Cook the Chicken: Heat a large pan over medium heat and add the avocado oil. Add the chicken in a single layer, season with black pepper, and cook for 2-3 minutes on each side until mostly cooked through. Remove and drain any excess liquid or grease.
Blend Cottage Cheese Mixture: In a small food processor, combine the cottage cheese, garlic cloves, ½ tsp kosher salt, ¼ tsp black pepper, and onion powder. Blend until smooth and creamy.
Combine Casserole Ingredients: In a baking dish, mix the cooked chicken, spinach, chopped artichokes, blended cottage cheese mixture, and about two-thirds of the mozzarella and parmesan cheeses. Stir well and spread evenly in the dish.
Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 20 minutes to allow the flavors to meld.
Add Cheese Topping and Final Bake: Remove the foil and sprinkle the remaining mozzarella and parmesan cheese evenly on top. Return to the oven uncovered and bake for an additional 10 minutes. For a golden, bubbly crust, switch to broil for a few minutes at the end but watch carefully to prevent burning.

Notes

Dry brining the chicken is optional but highly recommended for juicier, more flavorful meat.
Be sure to squeeze out as much liquid as possible from the spinach and artichokes to prevent a soggy casserole.
If you prefer, substitute avocado oil with olive oil.
Using part-skim mozzarella keeps the dish lower in fat while maintaining a creamy texture.
Broiling the casserole at the end adds a delicious golden crust but carefully monitor it to avoid burning.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Keywords: spinach artichoke chicken casserole, high protein casserole, healthy chicken recipe, baked chicken casserole, spinach artichoke dip dinner