If you’re looking for a satisfying, protein-packed dinner that doesn’t sacrifice flavor, this High-Protein Spinach and Artichoke Chicken Casserole is the perfect choice. Made with tender chicken breast, creamy cottage cheese, spinach, artichokes, and melted cheese, this comforting casserole delivers all the flavors of classic spinach and artichoke dip in a wholesome, family-friendly meal.
Why You’ll Love This Recipe
- Packed with lean protein to keep you full and satisfied
- Rich, creamy texture without heavy cream
- Easy to prepare with simple ingredients
- Perfect for meal prep and busy weeknights
- Family-friendly and comforting
- Naturally low-carb and gluten-free
- Great way to add more vegetables to your meals
Ingredients
- 16 oz cottage cheese (4% preferred)
- 2 garlic cloves, peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 1 tsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- Kosher salt, to taste
- Black pepper, to taste
- ½ cup low-moisture part-skim mozzarella cheese, finely shredded
- ⅔ cup finely grated Parmesan cheese
- 1 can (16 oz) artichoke hearts, drained
- 6 oz frozen chopped spinach, thawed
Instructions
- Preheat your oven to 350°F (175°C).
- For the best flavor, season the cubed chicken breast generously with kosher salt and allow it to rest at room temperature for at least 20 minutes while preparing the remaining ingredients.
- Place the drained artichoke hearts in a clean kitchen towel, paper towel, or cheesecloth and squeeze out as much liquid as possible. Finely chop and set aside.
- Using the same towel, squeeze excess moisture from the thawed spinach. Removing extra liquid helps create the perfect casserole texture.
- Heat a large skillet over medium heat. Add the oil and swirl to coat.
- Add the chicken pieces in a single layer. Season lightly with black pepper and cook for 2–3 minutes. Flip and continue cooking for another 2–3 minutes until mostly cooked through. Remove from heat and drain any excess liquid if necessary.
- In a small food processor, combine the cottage cheese, garlic cloves, kosher salt, black pepper, and onion powder. Blend until completely smooth and creamy.
- In a large baking dish, combine the cooked chicken, chopped spinach, chopped artichokes, blended cottage cheese mixture, and approximately two-thirds of the mozzarella and Parmesan cheeses.
- Stir everything together until evenly combined and spread into an even layer.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Return the High-Protein Spinach and Artichoke Chicken Casserole to the oven and bake uncovered for an additional 10 minutes.
- For a golden, bubbly finish, switch the oven to broil for 2–3 minutes, watching carefully to prevent burning.
- Let rest for 5 minutes before serving.
Tips & Tricks
- Use full-fat cottage cheese for the creamiest texture.
- Thoroughly drain both spinach and artichokes to avoid a watery casserole.
- Rotisserie chicken can be substituted for a quicker preparation.
- Add crushed red pepper flakes for a spicy kick.
- Use freshly grated Parmesan for the best flavor.
- Broiling at the end creates a delicious golden crust.
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Low Carb, Gluten-Free
Notes
- Serve with roasted vegetables, a fresh salad, or cauliflower rice.
- Add mushrooms for extra texture and flavor.
- Swap mozzarella with Monterey Jack cheese for a different flavor profile.
- Leftovers taste even better the next day.
Nutrition (Approximate Per Serving)
- Calories: 310
- Protein: 42g
- Carbohydrates: 8g
- Fat: 12g
- Fiber: 3g
- Sugar: 3g
FAQ
Can I make this casserole ahead of time?
Yes. Assemble the casserole up to 24 hours in advance, cover, and refrigerate until ready to bake.
Can I freeze High-Protein Spinach and Artichoke Chicken Casserole?
Absolutely. Freeze before or after baking for up to 3 months in an airtight container.
Is cottage cheese noticeable in the recipe?
No. Once blended, the cottage cheese becomes smooth and creamy, creating a rich sauce without a strong cottage cheese texture.
Can I use fresh spinach instead of frozen?
Yes. Sauté about 10 ounces of fresh spinach until wilted, then drain thoroughly before using.
What can I serve with this casserole?
A side salad, roasted broccoli, green beans, or cauliflower rice pair beautifully with this dish.
Is this recipe suitable for meal prep?
Yes. It stores and reheats very well, making it ideal for weekly meal prep.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze individual portions or the entire casserole for up to 3 months.
Reheating
Reheat in the microwave for 1–2 minutes per serving or warm in a 350°F oven until heated through.
Similar Recipes
High-Protein Spinach and Artichoke Chicken Casserole
A creamy high-protein chicken casserole made with spinach, artichokes, cottage cheese, and mozzarella.
Ingredients
- 16 oz cottage cheese 4% preferred
- 2 garlic cloves peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 1 tsp avocado oil or olive oil
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- Kosher salt to taste
- Black pepper to taste
- ½ cup low-moisture part-skim mozzarella cheese finely shredded
- ⅔ cup finely grated Parmesan cheese
- 1 can 16 oz artichoke hearts, drained
- 6 oz frozen chopped spinach thawed
Instructions
- Preheat your oven to 350°F (175°C).
- For the best flavor, season the cubed chicken breast generously with kosher salt and allow it to rest at room temperature for at least 20 minutes while preparing the remaining ingredients.
- Place the drained artichoke hearts in a clean kitchen towel, paper towel, or cheesecloth and squeeze out as much liquid as possible. Finely chop and set aside.
- Using the same towel, squeeze excess moisture from the thawed spinach. Removing extra liquid helps create the perfect casserole texture.
- Heat a large skillet over medium heat. Add the oil and swirl to coat.
- Add the chicken pieces in a single layer. Season lightly with black pepper and cook for 2–3 minutes. Flip and continue cooking for another 2–3 minutes until mostly cooked through. Remove from heat and drain any excess liquid if necessary.
- In a small food processor, combine the cottage cheese, garlic cloves, kosher salt, black pepper, and onion powder. Blend until completely smooth and creamy.
- In a large baking dish, combine the cooked chicken, chopped spinach, chopped artichokes, blended cottage cheese mixture, and approximately two-thirds of the mozzarella and Parmesan cheeses.
- Stir everything together until evenly combined and spread into an even layer.
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Return the High-Protein Spinach and Artichoke Chicken Casserole to the oven and bake uncovered for an additional 10 minutes.
- For a golden, bubbly finish, switch the oven to broil for 2–3 minutes, watching carefully to prevent burning.
- Let rest for 5 minutes before serving.
Notes
- Serve with roasted vegetables, a fresh salad, or cauliflower rice.
- Add mushrooms for extra texture and flavor.
- Swap mozzarella with Monterey Jack cheese for a different flavor profile.
- Leftovers taste even better the next day.
Conclusion
This High-Protein Spinach and Artichoke Chicken Casserole is everything you want in a healthy comfort food recipe. Creamy, cheesy, protein-rich, and packed with vegetables, it’s a simple meal that feels indulgent while supporting your nutrition goals. Whether you’re meal prepping for the week or feeding the whole family, this casserole is sure to become a regular favorite.