Spinach Artichoke Chicken Casserole (Print View)
Protein-packed casserole featuring tender chicken, spinach, artichokes in a creamy cheese blend. Crispy panko topping.
# What You'll 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
# How To Make It:
01 - Preheat your oven to 400°F. Grease a 9x13-inch casserole dish with cooking spray or a little olive oil.
02 - In a large skillet over medium heat, add a splash of olive oil. Sauté diced onion for 3–4 minutes until softened. Add garlic and cook another 30 seconds until fragrant.
03 - Add diced chicken breast to the skillet. Cook 5–6 minutes, stirring, 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.
05 - Fold in the cooked chicken mixture, thawed spinach, and chopped artichoke hearts.
06 - Spread the mixture evenly into the prepared casserole dish.
07 - In a small bowl, mix panko breadcrumbs with 2 tbsp Parmesan. Sprinkle this topping evenly over the casserole. Lightly mist with olive oil spray.
08 - Bake for 30–35 minutes, until the casserole is bubbly and the top is golden brown.
09 - Let rest for 5–10 minutes before serving. Garnish with fresh herbs if desired.
# Expert Hints:
01 -
- Forty five grams of protein per serving without that dry, overcooked chicken texture
- The cottage cheese creates this insanely creamy base that nobody ever suspects
02 -
- Squeezing every drop of water out of the spinach is the difference between casserole and soup
- Overcooking the chicken in the skillet will make it dry and rubbery after baking
03 -
- Room temperature ingredients blend together so much smoother than cold ones
- A sprinkle of fresh parsley right before serving makes it look fancy