Spinach Artichoke Chicken Casserole (Printable View)
Hearty chicken, spinach, and artichoke casserole with creamy cheese sauce. High protein and gluten-free.
# What You Need:
→ Meats
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
→ Spices and Seasonings
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)
# How-To 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. Remove from heat.
04 - Transfer the cooked vegetables to a large mixing bowl. Add shredded chicken and chopped artichoke hearts, stirring gently to combine.
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, ensuring everything is evenly coated.
07 - Spoon the assembled mixture into the prepared casserole dish, spreading it into an even layer. Top with 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 oven and let rest for 5–10 minutes before serving to allow the casserole to set.
# Expert Advice:
01 -
- Forty eight grams of protein per serving means you actually stay full after dinner instead of raiding the pantry an hour later.
- The cottage cheese and Greek yogurt trick makes everything creamy without needing a pool of heavy cream.
02 -
- If you skip draining the artichoke hearts and squeezing the spinach dry, your casserole will weep watery tears in the oven and never set properly.
- Shred your own mozzarella instead of buying pre shredded because the anti caking powder on bagged cheese creates a grainy texture that ruins the melt.
03 -
- Use a rotisserie chicken from the store on busy weeknights and shred it while still warm because it falls apart faster and saves you twenty minutes.
- Letting the assembled casserole rest in the fridge overnight before baking deepens every flavor and makes it an easy make ahead dinner for entertaining.