As I stirred the creamy mixture bubbling in my oven, a delightful aroma of garlic and cheese filled my kitchen—reminding me of cozy dinner parties and laughter with friends. This High-Protein Spinach and Artichoke Chicken Casserole is my healthy twist on a beloved classic, transforming the flavors of your favorite dip into a nourishing, satisfying meal. Each serving packs an impressive 47 grams of protein, making it perfect for those busy weeknights when you want comfort food without the guilt. Plus, it’s gluten-free and low-carb, so you can enjoy that delectable cheese crust guilt-free! With just a few simple ingredients and some love, you’ll create a dinner that warms both the heart and the belly. Curious about how to whip it all together? Let’s dive in!
Why is this casserole so special?
Deliciously Creamy: The blend of cottage cheese and mozzarella creates an irresistible velvety texture that will have everyone coming back for seconds.
Protein-Packed: With an impressive 47 grams of protein per serving, this dish not only satisfies but also fuels your body for the day ahead.
Healthy Twist: A gluten-free and low-carb option, this casserole is perfect for those looking to indulge without the guilt.
Easy Preparation: Simple steps mean you’ll spend less time in the kitchen and more time enjoying with loved ones—perfect for busy weeknights!
Serve It Up: Pair with a refreshing side salad, or enjoy it alongside one of my delectable recipes like Easy Street Corn Chicken Rice Bowl for a balanced meal that everyone will love.
Spinach and Artichoke Chicken Casserole Ingredients
For the Casserole
• Cottage Cheese – Adds creaminess and protein; use 4% for a richer flavor.
• Garlic Cloves – Provides aromatic flavor; fresh is best for optimal taste.
• Kosher Salt – Enhances the dish’s overall flavor; adjust to your preference.
• Black Pepper – Adds a mild spice; freshly ground offers the best taste.
• Onion Powder – Contributes savory depth; substitute with fresh onion if desired.
• Avocado Oil or Olive Oil – Used for cooking the chicken; olive oil makes a great substitute.
• Boneless, Skinless Chicken Breast – The main protein source; cut into bite-sized pieces for a uniform cook.
For the Toppings
• Low-Moisture, Part Skim, Finely Shredded Mozzarella Cheese – Melts beautifully on top; swap with full-fat mozzarella for a richer flavor.
• Finely Grated Parmesan Cheese – Provides a savory crust; pecorino can be used as a tangy alternative.
For the Vegetables
• Artichoke Hearts (Canned) – Adds texture and flavor; ensure they’re well-drained to avoid a watery casserole.
• Frozen Chopped Spinach (Thawed) – Brings nutrients and classic flavor; fresh spinach can be used if sautéed and excess moisture is squeezed out.
This Spinach and Artichoke Chicken Casserole is a flavor-packed meal ready to nourish you and your family.
Step‑by‑Step Instructions for Spinach and Artichoke Chicken Casserole
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is essential to create the perfect baking environment for the Spinach and Artichoke Chicken Casserole, ensuring it cooks evenly and thoroughly. While the oven warms up, you can prepare the chicken and other ingredients, keeping everything efficient for a smooth cooking experience.
Step 2: Season the Chicken
If desired, season the cubed boneless, skinless chicken breasts with kosher salt and let them rest at room temperature for about 20 minutes. This technique, known as dry-brining, enhances the flavor and moisture of the chicken. Once rested, the chicken will be ready to create a savory and satisfying foundation for your casserole.
Step 3: Prepare the Vegetables
Carefully squeeze excess moisture from the canned artichoke hearts and finely chop them. Set aside for later use. Next, take the thawed frozen chopped spinach and squeeze it thoroughly using a clean dish towel to remove any remaining moisture. This crucial step prevents your casserole from becoming watery, ensuring a rich and creamy texture.
Step 4: Cook the Chicken
In a large skillet, heat a tablespoon of avocado or olive oil over medium heat. Once hot, add the seasoned chicken pieces, cooking for 2-3 minutes on each side or until golden brown and cooked through. The chicken should be no longer pink in the center. Remove the cooked chicken from the pan and set it aside as you prepare the rest of the ingredients.
Step 5: Blend the Cheese Mixture
In a food processor, combine the cottage cheese, fresh garlic cloves, kosher salt, black pepper, and onion powder. Blend these ingredients until smooth and creamy. The creamy cottage cheese will not only enhance the flavor but will also add a satisfying richness to your Spinach and Artichoke Chicken Casserole, making it irresistibly delicious.
Step 6: Combine Ingredients
In a large baking dish, mix together the cooked chicken, chopped spinach, artichokes, and the blended cottage cheese mixture. Stir in about ⅔ of the shredded mozzarella and parmesan cheese, ensuring everything is evenly distributed. This harmonious blend of flavors will create a flavorful filling that’s sure to impress everyone at the dinner table.
Step 7: Bake the Casserole
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the casserole for 20 minutes, allowing the flavors to meld and the dish to heat through. After 20 minutes, carefully uncover the dish, sprinkle the remaining mozzarella and parmesan cheese on top, and return it to the oven for an additional 10 minutes.
Step 8: Create the Golden Crust
To achieve a perfect golden crust on your Spinach and Artichoke Chicken Casserole, switch the oven to broil mode for 2-3 minutes. Keep a close eye on the dish during this time, as it can go from perfectly browned to burnt quickly. The bubbling, golden cheese will be a wonderful indication that your casserole is ready to be served!
Step 9: Let it Rest and Serve
Once broiling is complete, remove the casserole from the oven and let it rest for about 5 minutes. This will allow the flavors to settle and the casserole to firm up slightly. Serve warm, paired with a refreshing side salad or whole grains for a balanced meal that everyone will love!
What to Serve with High-Protein Spinach and Artichoke Chicken Casserole
Pair your cozy casserole with delightful accompaniments to create a well-rounded meal that pleases everyone at the table.
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Crispy Side Salad: A vibrant mix of greens with a tangy vinaigrette adds freshness and crunch, balancing the creaminess of the casserole perfectly.
Imagine the sounds of crisp leaves being tossed in a bowl, paired with a sweet tang of dressing that brightens each bite. -
Garlicky Quinoa: This nutty, protein-packed grain makes a stellar side dish that absorbs the savory flavors of the casserole.
It offers a perfect chewiness while adding a wholesome touch to your dinner, ensuring you feel content and nourished. -
Roasted Vegetables: Seasonal vegetables drizzled with olive oil and herbs create a colorful, healthy side that’s both satisfying and nutritious.
The caramelized sweetness of roasted carrots and zucchini will delight your taste buds and complement the rich casserole beautifully. -
Creamy Mashed Cauliflower: A low-carb, velvety alternative to traditional mashed potatoes that pairs well with the casserole’s flavors without overpowering them.
Each spoonful feels indulgent while keeping the meal light and healthy, making it a guilt-free pleasure. -
Fresh Fruit Salad: A refreshing blend of seasonal fruits brings a sweet finish to your meal, contrasting nicely with the rich casserole.
Each bite bursts with juicy flavors, leaving you with a delightful note of sweetness reminiscent of sunny days. -
Sparkling Water with Citrus: Hydrating and refreshing, this drink cleanses your palate without overpowering the delicious flavors of the casserole.
Think of the fizz as a playful companion to the meal, enhancing your dining experience with every sip.
Expert Tips for Spinach and Artichoke Chicken Casserole
- Dry-Brining Chicken: Dry-brining the chicken enhances flavor and moisture. It’s optional but highly recommended for the best results.
- Moisture Control: Thoroughly squeeze excess moisture from spinach and artichokes before mixing to prevent a watery casserole.
- Prep Ahead: You can prepare the casserole in advance and refrigerate it; just be aware it may require extra baking time.
- Cheese Substitutions: Feel free to experiment with different types of cheese for added flavor—feta gives a tangy twist!
- Baking Adjustments: Keep an eye on the casserole while broiling; it can quickly go from golden to burnt!
Make Ahead Options
These Spinach and Artichoke Chicken Casseroles are a lifesaver for busy home cooks! You can prepare the entire casserole up to 24 hours in advance by combining the cooked chicken, spinach, artichokes, and cheese mixture in a baking dish, then covering it with plastic wrap and refrigerating. Be sure to squeeze out excess moisture from the spinach and artichokes to keep it from becoming watery. When you’re ready to bake, simply remove the cover and pop it in the oven; you may need to add an extra 5-10 minutes to the baking time to ensure it’s heated through. This meal prep technique not only saves time but also delivers that delicious homemade taste with minimal effort, making tranquility at the dinner table a reality!
Spinach and Artichoke Chicken Casserole Variations
Feel free to get creative with this casserole—it’s versatile enough for endless adaptations!
- Dairy-Free: Replace cottage cheese with silken tofu blended with nutritional yeast for a creamy, vegan-friendly version.
- Spice it Up: Add a teaspoon of crushed red pepper flakes to the cheese mixture for a spicy kick that elevates the flavors beautifully.
- Veggie-Loaded: Throw in some diced bell peppers and sautéed mushrooms for a hearty meal that’s packed with even more nutrition. Don’t be afraid to experiment here; the sky’s the limit!
- Alternative Proteins: Swap chicken for turkey or cooked quinoa for a vegetarian option that’s equally satisfying and delicious.
- Cheesy Goodness: Mix in some crumbled feta or sharp cheddar for an extra cheesy flavor that will have everyone digging in for more.
- Herb Infusion: Fresh or dried herbs like thyme or oregano can add a lovely aromatic twist. Just a sprinkle will transform the dish!
- Flavorful Toppings: Top with panko breadcrumbs mixed with olive oil before broiling for a crunchy finish or incorporate a handful of chopped walnuts for added texture.
- Casserole Meal Kit: Layer the casserole with a bed of cooked brown rice or quinoa for a complete meal that is hassle-free and filling. For more delicious options, try serving it up alongside my Garlic Parmesan Chicken or my Flavor Packed Sandwich.
Let your taste buds guide you, and create your own unique version of this heartwarming dish!
How to Store and Freeze Spinach and Artichoke Chicken Casserole
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until the cheese is melty and the casserole is heated through.
Freezer: Freeze the casserole in an airtight container for up to 2 months. For best results, allow it to cool completely before freezing to maintain texture.
Thawing: To thaw, transfer the casserole to the fridge overnight. Reheat in the oven until warmed throughout, about 25–30 minutes at 350°F (175°C).
Reheating: To retain that creamy cheese crust, reheat in the oven rather than the microwave when possible. Enjoy your warm, comforting Spinach and Artichoke Chicken Casserole!
Spinach and Artichoke Chicken Casserole Recipe FAQs
How do I choose ripe marinated artichoke hearts?
Absolutely! When selecting canned artichoke hearts, look for varieties that are firm and free from dark spots or excessive mushiness. Check the can for expiration dates and ensure they are well-drained before using to avoid adding excess moisture to your casserole.
What’s the best way to store leftovers?
Very! Store any leftover Spinach and Artichoke Chicken Casserole in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat it until the cheese is melty and the casserole is heated through—this ensures that the flavors remain vibrant and delicious.
Can I freeze the casserole? If so, how?
You bet! To freeze your Spinach and Artichoke Chicken Casserole, let it cool completely after baking. Then, place it in an airtight container or wrap it tightly with plastic wrap and foil to prevent freezer burn. It can be stored for up to 2 months. For best results, thaw it overnight in the refrigerator before baking it at 350°F (175°C) for about 25–30 minutes, until heated throughout.
What should I do if my casserole becomes too watery?
Very common! If your casserole turns out watery, the likely culprit is excess moisture from the spinach or artichokes. To prevent this, make sure to squeeze out as much moisture as possible before adding them to the mix. If it happens, you can try adding breadcrumbs or starch (like cornstarch) to absorb excess liquid. Bake a little longer uncovered to help form a thicker consistency.
Is this casserole suitable for people with cheese allergies?
While this recipe does use cheese for its creamy texture, you can modify it to fit dietary considerations. Try switching to a dairy-free cheese alternative or even Greek yogurt for creaminess. Always check labels to ensure there’s no hidden dairy for those with allergies. Enjoying the flavors is possible without compromising health!
Can I use fresh spinach instead of frozen?
Absolutely! Fresh spinach can be a delightful substitute. If you go this route, wash and sauté it briefly to reduce moisture before adding it to the casserole. You’ll want to squeeze any excess liquid from the cooked spinach so that your casserole has that creamy consistency without being mushy.
Creamy Spinach and Artichoke Chicken Casserole You’ll Crave
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Season the cubed boneless, skinless chicken breasts with kosher salt and let rest at room temperature for about 20 minutes.
- Squeeze excess moisture from artichoke hearts, chop finely, and set aside. Squeeze thawed spinach using a clean dish towel to remove remaining moisture.
- In a large skillet, heat avocado or olive oil over medium heat. Cook the seasoned chicken for 2-3 minutes on each side until golden brown.
- In a food processor, blend cottage cheese, garlic, salt, black pepper, and onion powder until smooth and creamy.
- Mix together cooked chicken, spinach, artichokes, and blended cheese mixture in a baking dish. Stir in about ⅔ of the mozzarella and parmesan.
- Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with remaining cheeses, and bake for an additional 10 minutes.
- Switch to broil mode for 2-3 minutes to create a golden crust.
- Let rest for about 5 minutes before serving.
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