Spinach Artichoke Chicken Casserole (Printable)
Hearty, creamy chicken casserole with spinach and artichokes—ready in under an hour.
# What You’ll Need:
→ Meats
01 - 2 lbs boneless, skinless chicken breast, cooked and shredded
→ Vegetables
02 - 8 oz fresh spinach (or 1 package frozen, thawed and drained)
03 - 14 oz canned artichoke hearts, drained and chopped
04 - 1 medium yellow onion, finely diced
05 - 2 cloves garlic, minced
→ Dairy
06 - 7 oz plain Greek yogurt (fat-free or low-fat)
07 - 1/2 cup light cream cheese, softened
08 - 1/2 cup cottage cheese
09 - 1 cup part-skim mozzarella cheese, shredded
10 - 1/4 cup grated Parmesan cheese
→ Spices and Others
11 - 1 tbsp olive oil
12 - 1 tsp dried Italian herbs
13 - 1/2 tsp black pepper
14 - 1/2 tsp salt (adjust to taste)
15 - Pinch cayenne pepper (optional)
16 - 1/2 cup gluten-free breadcrumbs (optional topping)
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13 inch casserole dish with non-stick spray or butter.
02 - In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes. Add minced garlic and cook for 1 minute until fragrant.
03 - Add spinach to the skillet. Sauté until wilted if using fresh spinach, or until heated through if using frozen.
04 - Transfer the cooked vegetables to a large mixing bowl. Add the shredded chicken and chopped artichoke hearts, then stir to combine evenly.
05 - In a separate bowl, combine Greek yogurt, cream cheese, cottage cheese, half the mozzarella, Parmesan, Italian herbs, salt, pepper, and cayenne. Mix until smooth and well blended.
06 - Fold the cheese mixture into the chicken and vegetable mixture, stirring thoroughly to ensure even coating throughout.
07 - Spoon the mixture into the prepared casserole dish, spreading it into an even layer. Top with the remaining mozzarella and gluten-free breadcrumbs if using.
08 - Bake for 25–30 minutes, or until the casserole is bubbly and the top is golden brown.
09 - Remove from the oven and let rest for 5–10 minutes before serving to allow the casserole to set.
# Expert Advice:
01 -
- The cottage cheese trick makes everything impossibly creamy without needing a heavy hand of butter or flour.
- It reheats beautifully, so making a double batch on Sunday solves lunch for half the week.
- You probably have most of these ingredients sitting in your fridge and pantry right now.
02 -
- Soggy casserole is almost always caused by under drained artichokes or un thawed spinach, so press every bit of moisture out before mixing.
- The casserole will look slightly loose when it comes out of the oven but firms up beautifully as it rests, so trust the process.
03 -
- Shred the chicken while it is still warm and slightly moist so it absorbs the cheese sauce like a sponge instead of staying dry in the center.
- Let the cream cheese fully soften on the counter before mixing or you will chase lumps around the bowl forever, which is a frustration nobody needs on a weeknight.