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Spinach and Artichoke Chicken Casserole

Creamy Spinach and Artichoke Chicken Casserole You’ll Crave

A healthy Spinach and Artichoke Chicken Casserole with 47 grams of protein per serving, perfect for guilt-free comfort food.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Cottage Cheese Use 4% for a richer flavor.
  • 2 cloves Garlic Cloves Fresh is best for optimal taste.
  • 1 teaspoon Kosher Salt Adjust to your preference.
  • 1 teaspoon Black Pepper Freshly ground offers the best taste.
  • 1 teaspoon Onion Powder Substitute with fresh onion if desired.
  • 1 tablespoon Avocado Oil or Olive Oil Olive oil makes a great substitute.
  • 1 pound Boneless, Skinless Chicken Breast Cut into bite-sized pieces.
For the Toppings
  • 1 cup Low-Moisture, Part Skim, Finely Shredded Mozzarella Cheese Swap with full-fat mozzarella for a richer flavor.
  • 1/2 cup Finely Grated Parmesan Cheese Pecorino can be used as a tangy alternative.
For the Vegetables
  • 1 can Artichoke Hearts Ensure well-drained to avoid a watery casserole.
  • 10 ounces Frozen Chopped Spinach Thawed and squeeze out excess moisture.

Equipment

  • large skillet
  • Oven
  • food processor
  • Baking Dish
  • Measuring Cups
  • Measuring Spoons
  • Clean Dish Towel

Method
 

Step-by-Step Instructions for Spinach and Artichoke Chicken Casserole
  1. Preheat your oven to 350°F (175°C).
  2. Season the cubed boneless, skinless chicken breasts with kosher salt and let rest at room temperature for about 20 minutes.
  3. Squeeze excess moisture from artichoke hearts, chop finely, and set aside. Squeeze thawed spinach using a clean dish towel to remove remaining moisture.
  4. 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.
  5. In a food processor, blend cottage cheese, garlic, salt, black pepper, and onion powder until smooth and creamy.
  6. Mix together cooked chicken, spinach, artichokes, and blended cheese mixture in a baking dish. Stir in about ⅔ of the mozzarella and parmesan.
  7. Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with remaining cheeses, and bake for an additional 10 minutes.
  8. Switch to broil mode for 2-3 minutes to create a golden crust.
  9. Let rest for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 47gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 40IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

You can prepare the casserole in advance and refrigerate it; it may require extra baking time. To maintain texture, allow to cool before freezing and reheat in the oven for best results.

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