High-protein spinach and artichoke chicken casserole folds shredded chicken, artichoke hearts, and spinach into a cottage cheese and Greek yogurt base, tops it with mozzarella, and bakes until golden, ready in about 45 minutes. Building the sauce from cottage cheese and Greek yogurt rather than cream cheese or a canned soup is what keeps the protein content high without needing extra chicken.
High-Protein Spinach and Artichoke Chicken Casserole
Ingredients
- 3 cups cooked shredded chicken
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups chopped baby spinach
- 1 cup cottage cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes, optional
Instructions
- Preheat oven to 375°F. Grease an 8x8-inch or 9x9-inch baking dish.
- In a large bowl, stir together cottage cheese, Greek yogurt, Parmesan, garlic, Italian seasoning, salt, pepper, and red pepper flakes if using.
- Fold in chicken, artichokes, spinach, and 1/2 cup mozzarella.
- Spread mixture into the prepared baking dish.
- Top with remaining mozzarella.
- Bake for 25 to 30 minutes, until hot, bubbly, lightly golden, and 165°F in the center if the chicken was not already hot.
- Rest for 5 minutes before serving.
Recipe Notes
- Drain artichokes well so the casserole does not turn watery.
- Chop spinach so it blends evenly into the filling.
- Cottage cheese can be blended first for a smoother sauce.
- Use cooked chicken and drain spinach/artichokes well for the best texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the microwave or covered in a 350°F oven until warmed through.
- Substitutions: Use ricotta instead of cottage cheese. Use frozen spinach, thawed and squeezed dry. Serve over rice, pasta, or roasted vegetables.
Why you'll love this
- Draining the artichoke hearts well before chopping and mixing them in, as the recipe's own notes stress, keeps their canning liquid from thinning out the otherwise thick cottage-cheese base.
- Mixing most of the mozzarella into the filling and reserving some for the top gives the casserole a browned, bubbly surface while keeping the interior creamy rather than stringy throughout.
Tips for the best result
- Drain the artichokes thoroughly and chop the spinach so it blends evenly into the filling, exactly as the recipe's own notes advise, since both ingredients hold excess moisture that can water down the dish.
- Blend the cottage cheese first if you prefer a smoother sauce, per the recipe's own optional tip, rather than leaving it curdy throughout the finished casserole.
Troubleshooting
The casserole turned out watery.
This is almost always from under-drained artichokes or spinach. Squeeze both thoroughly before mixing them in - frozen spinach especially needs a firm squeeze to remove excess water.
The texture is grainy rather than creamy.
Cottage cheese curds can stay visible if not blended. Pulse the cottage cheese in a blender or food processor first, as the recipe's own optional note suggests, for a smoother result.
Casserole seems a bit too thin.
let it rest for a few minutes after baking; it will thicken as it cools.
Recipe variations
- Feeling adventurous? This versatile casserole is a fantastic base for culinary experimentation.
- Try serving it over a bed of al dente pasta for a heartier meal, or even stuffed into bell peppers for a fun, vibrant presentation.
- For an extra layer of flavor, consider adding a pinch of red pepper flakes for a subtle kick or some sun-dried tomatoes for a burst of umami.
- You can even spoon it into warm tortillas for a quick, delicious wrap.
The recipe's own notes say to store leftovers in an airtight container in the refrigerator for up to 4 days.
The recipe's own notes suggest serving over rice, pasta, or roasted vegetables.
Frequently asked questions
Can I make this casserole ahead of time?
Absolutely! You can assemble the entire casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 10-15 minutes to the baking time if baking from cold.
What kind of chicken works best?
Cooked and shredded chicken breast is ideal for this High-Protein Spinach and Artichoke Chicken Casserole. Rotisserie chicken is a fantastic time-saver, or you can boil or bake your own chicken breasts and shred them.
Can I use frozen spinach and artichokes?
Yes, you can! Just be sure to thoroughly thaw and squeeze out all excess water from both the spinach and artichoke hearts before adding them to the mixture. This prevents a watery casserole.
Is this casserole freezer-friendly?
Indeed! This casserole freezes wonderfully. Assemble and bake, then cool completely before freezing in an airtight container for up to 2-3 months. Thaw overnight and reheat.
What can I serve with this casserole for a light meal?
For a lighter meal, pair this casserole with a simple side salad dressed with a lemon vinaigrette or some steamed green beans. It’s also delicious alongside roasted asparagus.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
