Spinach Artichoke Chicken Casserole (Printable)
Creamy chicken bake with spinach, artichokes and three cheeses for a protein-rich dinner.
# 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
# How-To:
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 skillet. Cook 5-6 minutes, stirring, until 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 cooked chicken, thawed spinach, and chopped artichoke hearts. Mix thoroughly.
06 - Spread mixture evenly into prepared casserole dish.
07 - In a small bowl, mix panko breadcrumbs with 2 tbsp Parmesan. Sprinkle evenly over casserole. Lightly mist with olive oil spray.
08 - Bake for 30-35 minutes until bubbly and golden brown on top.
09 - Let rest for 5-10 minutes before serving. Garnish with fresh herbs if desired.
# Expert Advice:
01 -
- Forty five grams of protein per serving keeps you full for hours without the heavy feeling
- The creamy sauce comes from cottage cheese and Greek yogurt so you get all the indulgence without the guilt
02 -
- Squeezing every drop of water from the thawed spinach is non negotiable or your casserole will be soupy
- Letting the dish rest for ten minutes after baking helps the sauce set and makes serving much cleaner
03 -
- Use a potato ricer or clean kitchen towel to squeeze spinach efficiently
- Mist the topping with olive oil spray instead of drizzling for even browning