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Spinach and Artichoke Chicken Casserole

Spinach and Artichoke Chicken Casserole for Comforting Nights

This Spinach and Artichoke Chicken Casserole offers a high-protein, comforting meal option perfect for dinner gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 16 oz Cottage Cheese Use 4% fat for the best texture.
  • 2 cloves Garlic Fresh garlic recommended for best taste.
  • 0.5 tsp Kosher salt Adjust to personal taste.
  • 0.25 tsp Black pepper Freshly ground is preferred.
  • 0.25 tsp Onion powder Fresh minced onion can be used.
  • 1 tsp Avocado oil or olive oil Coconut oil can be substituted.
  • 1 lb Boneless, skinless chicken breast Cut into bite-sized pieces.
  • 0.5 cup Low-moisture, part-skim mozzarella cheese Any melty cheese can work.
  • 0.67 cup Finely grated parmesan cheese Nutritional yeast can serve as a vegan substitute.
  • 1 can Canned artichoke hearts Opt for artichokes packed in water.
  • 6 oz Frozen chopped spinach Avoid excess water; fresh can be used if properly prepared.

Equipment

  • Oven
  • large skillet
  • food processor
  • Baking Dish
  • Kitchen towel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Optionally season the chicken with kosher salt and let it sit for about 20 minutes.
  2. Open the can of artichoke hearts, drain, squeeze out excess liquid, and finely chop them.
  3. Squeeze excess moisture from the frozen spinach using a clean kitchen towel.
  4. In a large skillet, heat 1 teaspoon of avocado or olive oil over medium heat. Add chicken pieces, season with black pepper, and cook for 5-6 minutes until nearly cooked through.
  5. In a food processor, combine cottage cheese, garlic cloves, kosher salt, black pepper, and onion powder. Blend until smooth.
  6. In a large baking dish, combine cooked chicken, squeezed spinach, chopped artichokes, and creamy cottage cheese blend. Fold in ⅔ of the mozzarella and parmesan cheese.
  7. Cover the baking dish with aluminum foil and bake for 20 minutes to meld flavors.
  8. Uncover and sprinkle the remaining mozzarella and parmesan cheese on top. Bake for an additional 10 minutes until golden and bubbly.
  9. Let the casserole rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 8gProtein: 47gFat: 15gSaturated Fat: 5gCholesterol: 135mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

To store leftovers, place in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently to maintain creaminess.

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