Spinach and Artichoke Chicken Casserole (Print version)
Creamy chicken bake with spinach, artichokes, and cheese blend
# What you'll need:
→ Proteins
01 - 2 lbs boneless skinless chicken breasts, diced into bite-sized pieces
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
# How to make it:
01 - Preheat your oven to 400°F. Grease a 9x13-inch casserole dish with cooking spray or olive oil.
02 - Heat a splash of olive oil in a large skillet over medium heat. Sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
03 - Add diced chicken breast to the skillet. Cook for 5-6 minutes, stirring occasionally, 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 creamy.
05 - Fold the cooked chicken mixture, thawed spinach, and chopped artichoke hearts into the cheese sauce 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 2 tbsp Parmesan cheese. Sprinkle this mixture 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 the casserole rest for 5-10 minutes before serving to allow it to set. Garnish with fresh herbs if desired.
# Expert suggestions:
01 -
- You get all the creamy comfort of spinach artichoke dip but with 45 grams of protein per serving
- It feeds a crowd and reheats beautifully for lunch the next day
02 -
- Squeezing every drop of water from the thawed spinach is the difference between a creamy casserole and a watery mess
- Letting the casserole rest for 10 minutes seems impossible when it smells this good, but cutting it too soon makes it fall apart
03 -
- Use rotisserie chicken to skip the stovetop step entirely and cut prep time in half
- The olive oil spray on the panko topping is what makes it golden instead of pale and dry