Spinach Artichoke Chicken Casserole (Printable)

Creamy chicken casserole with spinach, artichokes, and cheese topping. Ready in 55 minutes.

# What You Need:

→ Proteins

01 - 2 lbs boneless skinless chicken breasts, diced
02 - 1 cup low-fat cottage cheese
03 - 1 cup shredded part-skim mozzarella cheese
04 - 1/4 cup grated Parmesan cheese

→ Vegetables

05 - 7 oz frozen chopped spinach, thawed and squeezed dry
06 - 14 oz canned artichoke hearts, drained and chopped
07 - 1 medium yellow onion, finely diced
08 - 2 cloves garlic, minced

→ Dairy & Sauces

09 - 1/2 cup light cream cheese, softened
10 - 1/2 cup plain Greek yogurt

→ Seasonings

11 - 1 tsp dried Italian herbs
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt
14 - 1/4 tsp crushed red pepper flakes

→ Topping

15 - 1/3 cup gluten-free panko breadcrumbs
16 - 2 tbsp grated Parmesan cheese
17 - Olive oil spray

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch casserole dish with cooking spray or olive oil.
02 - Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Add diced chicken to the skillet. Cook 5-6 minutes, stirring frequently, until chicken is just cooked through. Remove from heat.
04 - In a large bowl, combine cream cheese, Greek yogurt, cottage cheese, mozzarella, 1/4 cup Parmesan, Italian herbs, salt, black pepper, and red pepper flakes. Mix until smooth and fully incorporated.
05 - Fold the cooked chicken mixture, thawed spinach, and chopped artichoke hearts into the creamy sauce base until evenly distributed.
06 - Spread the mixture evenly into the prepared casserole dish, smoothing the top with a spatula.
07 - In a small bowl, mix panko breadcrumbs with remaining 2 tbsp Parmesan. Sprinkle evenly over the casserole. Lightly mist with olive oil spray.
08 - Bake for 30-35 minutes until the casserole is bubbly around the edges and the topping is golden brown.
09 - Let casserole rest for 5-10 minutes before serving to allow flavors to meld and make cutting easier.

# Expert Suggestions:

01 -
  • You get all the creamy comfort of classic spinach artichoke dip but as a proper meal with 45 grams of protein per serving
  • The cottage cheese and Greek yogurt create an incredibly velvety sauce without the heavy cream found in most casseroles
  • This feeds a hungry crowd for days and actually tastes better as leftovers
02 -
  • Squeezing the frozen spinach until your hands hurt is absolutely necessary or you will end up with a watery casserole
  • Using rotisserie chicken works beautifully but skip step 3 and just fold the shredded chicken directly into the sauce
  • The casserole is done when a knife inserted in the center comes out hot and the edges are bubbling enthusiastically
03 -
  • Let your cream cheese and Greek yogurt come to room temperature before mixing to prevent any lumpy surprises
  • Grate your own Parmesan from a wedge instead of using the pre-grated stuff for way better flavor

Go Back