This Healthy Spinach Artichoke Chicken Casserole is a delightful blend of tender chicken, fresh spinach, and artichoke hearts enveloped in a creamy, cheesy sauce. It’s a comforting, protein-packed dish that’s both nourishing and flavorful, making it a perfect meal for any occasion.
Why You’ll Love This Recipe
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Nutritious and Wholesome: Packed with lean protein from chicken and rich in vitamins from spinach and artichokes, this casserole offers a balanced meal.
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Creamy Without the Guilt: Utilizing whole milk cottage cheese and sour cream provides a luscious texture without relying on processed ingredients or heavy mayonnaise.
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Family-Friendly: Its cheesy, savory flavor is sure to be a hit with both kids and adults, making it a great addition to your family dinner rotation.
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Easy to Prepare: With straightforward steps and common ingredients, this casserole is convenient for weeknight dinners or meal prepping.
Ingredients
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2 cooked skinless chicken breasts, shredded or cubed
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2 tablespoons avocado oil or melted grass-fed butter
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½ cup whole milk cottage cheese
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¾ cup sour cream
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2 cups shredded mozzarella cheese, divided
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¼ cup chopped fresh Italian parsley
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1 teaspoon salt
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1½ teaspoons garlic powder
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1 teaspoon dried thyme
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½ teaspoon black pepper
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1 package (10 ounces) frozen chopped spinach, thawed and drained
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1 can (14 ounces) artichoke hearts, drained and chopped
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat Oven: Set your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with your choice of avocado oil, butter, or ghee.
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Prepare the Mixture: In a large mixing bowl, combine the shredded chicken, cottage cheese, sour cream, 1½ cups of mozzarella cheese, parsley, salt, garlic powder, dried thyme, and black pepper. Mix until well combined.
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Add Vegetables: Gently fold in the thawed and drained spinach and chopped artichoke hearts until evenly distributed.
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Assemble the Casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining ½ cup of mozzarella cheese on top.
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Bake: Place the casserole in the preheated oven and bake for 40-50 minutes, or until the top is golden and bubbly.
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Serve: Once done, remove from the oven and let it rest for a few minutes before serving.
Servings and Timing
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Servings: This recipe yields approximately 6-8 servings.
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Preparation Time: 20 minutes
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Cooking Time: 40-50 minutes
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Total Time: Approximately 1 hour and 10 minutes
Variations
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Low-Carb Option: Replace the artichoke hearts with additional low-carb vegetables like zucchini or cauliflower to reduce the carbohydrate content.
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Dairy-Free Version: Substitute dairy products with plant-based alternatives such as almond milk cream cheese and dairy-free shredded cheese.
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Herb Enhancements: Incorporate fresh herbs like basil or dill for a different flavor profile.
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Spicy Kick: Add red pepper flakes or diced jalapeños to the mixture for a spicy twist.
Storage/Reheating
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Storage: Allow the casserole to cool completely before covering it tightly and storing it in the refrigerator for up to 3 days.
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Freezing: For longer storage, wrap the cooled casserole in plastic wrap and aluminum foil, then freeze for up to 2 months.
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Reheating: To reheat, thaw overnight in the refrigerator if frozen, then bake at 350°F (175°C) for 20-25 minutes, or until heated through. Individual portions can be reheated in the microwave for 1-2 minutes.
FAQs
What can I serve with this casserole?
This casserole pairs well with a fresh green salad, roasted vegetables, or a side of quinoa or brown rice.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Sauté it briefly to wilt, then drain any excess moisture before adding it to the mixture.
Is it possible to make this casserole ahead of time?
Absolutely. You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking.
How do I ensure the casserole isn’t watery?
Make sure to drain the spinach and artichoke hearts thoroughly to remove excess moisture before adding them to the mixture.
Can I add other vegetables to this casserole?
Certainly. Mushrooms, bell peppers, or zucchini can be sautéed and added for extra flavor and nutrition.
What type of chicken works best for this recipe?
Cooked, shredded chicken breasts or thighs work well. Rotisserie chicken is also a convenient option.
How can I make this casserole gluten-free?
This recipe is naturally gluten-free, as it doesn’t include any wheat-based ingredients.
Can I substitute the cottage cheese?
Yes, ricotta cheese can be used as a substitute for cottage cheese if preferred.
How do I reheat leftovers without drying them out?
Cover the casserole with foil when reheating in the oven to retain moisture
Print
Healthy Spinach Artichoke Chicken Casserole
- Prep Time: 20 minutes
- Cook Time: 40-50 minutes
- Total Time: ~1 hour 10 minutes
- Yield: 6-8 servings
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Healthy Spinach Artichoke Chicken Casserole is a creamy, cheesy, and protein-packed dish featuring tender chicken, spinach, and artichokes. Made with wholesome ingredients like cottage cheese and sour cream, this low-carb, gluten-free recipe is perfect for family dinners or meal prep. Enjoy a nutritious, comforting meal with minimal effort!
Ingredients
- 2 cooked skinless chicken breasts, shredded or cubed
- 2 tbsp avocado oil or melted grass-fed butter
- ½ cup whole milk cottage cheese
- ¾ cup sour cream
- 2 cups shredded mozzarella cheese, divided
- ¼ cup chopped fresh Italian parsley
- 1 tsp salt
- 1½ tsp garlic powder
- 1 tsp dried thyme
- ½ tsp black pepper
- 1 package (10 oz) frozen chopped spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
Instructions
- Preheat Oven: Set your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with avocado oil, butter, or ghee.
- Prepare the Mixture: In a large bowl, combine shredded chicken, cottage cheese, sour cream, 1½ cups mozzarella cheese, parsley, salt, garlic powder, thyme, and black pepper. Mix well.
- Add Vegetables: Gently fold in the thawed and drained spinach and chopped artichoke hearts until evenly distributed.
- Assemble the Casserole: Transfer the mixture to the prepared casserole dish, spreading it evenly. Sprinkle the remaining ½ cup of mozzarella cheese on top.
- Bake: Place the casserole in the oven and bake for 40-50 minutes, or until golden and bubbly.
- Serve: Let the casserole rest for a few minutes before serving. Enjoy!
Notes
- Low-Carb Option: Swap artichokes for zucchini or cauliflower.
- Dairy-Free: Use plant-based cream cheese and dairy-free cheese.
- Make Ahead: Assemble up to 24 hours in advance and refrigerate before baking.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
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