Spinach Artichoke Chicken Casserole (Printable Version)

Creamy chicken casserole with spinach, artichokes, and three cheeses. High protein, gluten-free, ready in under an hour.

# 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 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Add diced chicken to skillet. Cook 5-6 minutes, stirring occasionally, 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 until evenly distributed.
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 30-35 minutes until bubbly and topping is golden brown.
09 - Let rest 5-10 minutes before serving. Garnish with fresh herbs if desired.

# Expert Hints:

01 -
  • Its basically dinner disguised as your favorite appetizer but packed with 45 grams of protein per serving
  • The crispy breadcrumb topping makes people think you spent hours on it
  • Leftovers somehow taste even better the next day
02 -
  • Squeezing the spinach until your hands hurt is absolutely necessary
  • Let the casserole rest before cutting or it will spread everywhere on your plate
  • The topping can burn quickly so check at 25 minutes
03 -
  • Use a potato ricer or clean kitchen towel to squeeze spinach efficiently
  • Mix the topping with a little melted butter instead of spray for extra richness

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