Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken casserole with spinach, artichokes, and three cheeses for a protein-packed family dinner.
# What You'll 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 Others
11 - 1 tbsp olive oil
12 - 1 tsp dried Italian herbs
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt (adjust to taste)
15 - Pinch 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 - In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3 to 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 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 of 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 desired.
08 - Bake for 25 to 30 minutes, or until the casserole is bubbly and the top is golden brown.
09 - Remove from oven and let rest for 5 to 10 minutes before serving to allow the casserole to set.
# Expert Tips:
01 -
- Forty eight grams of protein per serving means you actually stay full after dinner instead of raiding the pantry an hour later.
- The creamy texture comes from Greek yogurt and cottage cheese, not a single can of condensed soup in sight.
- It reheats beautifully, making it the kind of leftovers you genuinely look forward to.
02 -
- Soggy casseroles are almost always caused by under drained spinach or artichokes, squeeze them like you are angry at them.
- Cold cream cheese will ruin the texture of your sauce, let it sit out for at least thirty minutes before mixing.
03 -
- Shred your chicken while it is still warm, it pulls apart effortlessly compared to cold chicken.
- Let the finished casserole rest the full ten minutes, it continues to set up and slices much cleaner.