Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken bake with spinach, artichokes, and cheese for a wholesome dinner.
# What You Need:
→ Chicken
01 - 2 lbs boneless, skinless chicken breast, cooked and shredded
→ Vegetables
02 - 8 oz fresh spinach (or 1 package frozen, thawed and drained)
03 - 14 oz canned artichoke hearts, drained and chopped
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 7 oz plain Greek yogurt (fat-free or low-fat)
07 - 1/2 cup light cream cheese, softened
08 - 1/2 cup cottage cheese
09 - 1 cup part-skim mozzarella cheese, shredded
10 - 1/4 cup grated Parmesan cheese
→ Seasonings and Pantry
11 - 1 tbsp olive oil
12 - 1 tsp dried Italian herbs
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt, or to taste
15 - Pinch cayenne pepper (optional)
16 - 1/2 cup gluten-free breadcrumbs (optional topping)
# Steps:
01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish with cooking spray or butter.
02 - In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
03 - Add spinach to the skillet. Sauté until wilted if using fresh spinach, or until heated through if using frozen.
04 - Transfer the cooked vegetables to a large mixing bowl. Add the shredded chicken and chopped artichoke hearts, then stir to combine evenly.
05 - In a separate bowl, combine Greek yogurt, cream cheese, cottage cheese, half the mozzarella, Parmesan, Italian herbs, salt, pepper, and cayenne. Mix until smooth and well blended.
06 - Fold the cheese mixture into the chicken and vegetable mixture. Stir thoroughly until everything is evenly coated.
07 - Spoon the mixture into the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and gluten-free breadcrumbs if using.
08 - Bake for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
09 - Remove from the oven and let rest for 5–10 minutes before serving to allow the filling to set.
# Expert Advice:
01 -
- It packs 48 grams of protein per serving without tasting like a meal prep container, which is honestly rare for something this comforting.
- The creamy sauce comes together with Greek yogurt and cottage cheese instead of heavy cream, so you get all the richness without the food coma afterward.
02 -
- Squeeze frozen spinach in a clean kitchen towel until it feels almost dry to the touch, because excess water will turn your casserole into a soupy mess.
- Letting the casserole rest those 10 minutes is not optional, as the carryover cooking finishes the center and the texture sets into something you can actually slice.
03 -
- Shred your chicken while it is still warm because cold chicken fights back and you will end up with uneven chunks instead of tender shreds.
- Use a potato masher to blend the cheese mixture by hand, which sounds weird but breaks up cottage cheese curds into the smoothest texture without dirtying a blender.