Spinach Artichoke Chicken Casserole (Printer-Friendly)
Hearty chicken casserole with spinach, artichokes, and creamy cheese blend. Ready in under an hour.
# What You’ll 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 of cayenne pepper (optional)
16 - 1/2 cup gluten-free breadcrumbs (optional topping)
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish with cooking spray or butter.
02 - Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add spinach to the skillet. If using fresh spinach, sauté until wilted; if using frozen, cook until heated through. Remove from heat.
04 - Transfer the cooked vegetables to a large mixing bowl. Add the shredded chicken and chopped artichoke hearts, stirring to combine evenly.
05 - In a separate bowl, combine the Greek yogurt, cream cheese, cottage cheese, half of the mozzarella, Parmesan, Italian herbs, salt, black pepper, and cayenne pepper. Mix until smooth and well blended.
06 - Fold the cheese mixture into the chicken and vegetable mixture, stirring 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 casserole to set.
# Helpful Hints:
01 -
- Each serving packs 48 grams of protein, which makes it a genuine post-workout meal that actually tastes like comfort food.
- The creamy texture comes from Greek yogurt and cottage cheese instead of heavy sauces, so you feel satisfied without that heavy aftermath.
02 -
- If you skip draining and squeezing the artichokes and spinach, you will end up with a soupy mess that never sets.
- Cottage cheese can seem grainy if not mixed well, so really take your time smoothing the sauce before folding it in.
03 -
- Shred your own cheese instead of buying pre-shredded bags, the anti-caking agents on store-bought cheese prevent it from melting smoothly.
- Let the casserole rest the full ten minutes if you can stand waiting, because those extra few minutes make slicing dramatically cleaner.