This spinach and artichoke chicken casserole has become one of my most-made weeknight dinners. It is creamy, cheesy, and packed with 27 grams of protein per serving without a drop of heavy cream. I swapped in blended cottage cheese for the sauce, and it changed everything. If you are looking for a cozy, satisfying meal that comes together in under an hour, this one belongs in your regular rotation.
I still remember the first time I made a spinach artichoke dip and thought, why isn’t this a full dinner? So I turned it into one. This spinach and artichoke chicken casserole has that same rich, bubbly, comfort-food energy, but with tender golden chicken and a protein boost that keeps everyone full. My teenagers cleaned their plates without a single complaint.
Table of Contents
Ingredients for Spinach and Artichoke Chicken Casserole
I have tested this recipe more times than I can count, and the ingredients below are exactly what give it that ultra-creamy, restaurant-worthy texture. Using full-fat dairy here is non-negotiable, trust me on this one.
- 2 tbsp avocado oil (olive oil works just as well)
- 2 boneless skinless chicken breasts, approx. 1 and 1/4 lbs (cut into 1-inch pieces)
- 16 oz 4% milkfat cottage cheese. I always use full-fat for the creamiest sauce possible
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 14 oz canned artichoke hearts (quartered and drained). Pro tip: squeeze them really dry or your casserole will be watery
- 10 oz frozen spinach (thawed and drained). In my experience, a clean tea towel works far better than paper towels for squeezing out moisture
- 2 cups whole milk mozzarella, shredded and divided (1 and 1/2 cups for the mix, 1/2 cup for the top). My preference is always block cheese shredded fresh for better melt
Step-by-Step Instructions
I recommend reading through all the steps before you start. A little prep goes a long way with this recipe, and the most important thing is getting the spinach and artichoke as dry as possible before they go in the bowl.
Step 1: Preheat your oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray and set it aside.
Step 2: Heat avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 8 to 9 minutes, turning occasionally, until golden brown on all sides. You want real color here, not just cooked through. Transfer to a clean plate.
Step 3: Add cottage cheese, garlic powder, onion powder, salt, and pepper to a high-speed blender or food processor. Blend on high for 30 to 60 seconds until completely smooth and silky. Pour into a large mixing bowl.
Step 4: Wrap the drained artichoke hearts in a clean tea towel or cheesecloth and squeeze out as much liquid as possible. Add to the bowl. Repeat with the thawed spinach. Do not skip this step. If you leave excess moisture in, the casserole will turn watery instead of creamy.
Step 5: Add 1 and 1/2 cups of shredded mozzarella and the cooked chicken to the bowl. Gently fold everything together until all the ingredients are fully coated in the cottage cheese mixture.
Step 6: Spread the mixture evenly into your prepared baking dish. Top with the remaining 1/2 cup of mozzarella. Cover tightly with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 15 to 20 minutes until the cheese is lightly golden and bubbly. If you want a deeper golden top, broil on high for 2 to 3 minutes at the end. Watch it closely during the broil step.
Step 7: Let the casserole rest for 5 minutes before serving. This helps it set and makes portioning much cleaner.
What to Serve with Spinach and Artichoke Chicken Casserole
This casserole is rich and creamy, so the best sides are ones that balance it with a little lightness or soak up all that delicious sauce.
Cauliflower Rice: A low-carb favorite that absorbs the creamy sauce beautifully without adding extra carbs. Perfect if you are keeping things light.
Steamed White or Brown Rice: Classic and satisfying. The neutral flavor lets the casserole shine, and it makes the meal extra hearty for hungry families. If you love creamy chicken and rice combos, you will also enjoy this Creamy Parmesan Chicken and Broccoli Rice.
Cottage Cheese Bread: Staying on the cottage cheese theme, this Easy 2-Ingredient Cottage Cheese Bread is perfect for scooping every last bit of sauce from the pan.
Healthy Cottage Cheese Flatbread: Another great bread option if you want something lighter. This Healthy Cottage Cheese Flatbread pairs naturally with the creamy flavors in this casserole.
Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness and adds a fresh contrast in both flavor and texture.
Roasted Vegetables: Broccoli, zucchini, or asparagus roasted with olive oil and garlic round out the meal with color, fiber, and a satisfying bite.
More Casserole Recipes You Will Love
If this spinach and artichoke chicken casserole hits the spot, these baked favorites are next on the list. The Chicken Broccoli Rice Casserole is another creamy weeknight staple, and this Chicken and Spinach Casserole with Cream Cheese is a close cousin worth bookmarking. For something with an Italian spin, the High Protein Chicken Parmesan Casserole delivers big on flavor and protein.
Storage and Serving Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This casserole actually tastes even better the next day once the flavors have had time to come together.
To reheat, warm individual portions in the microwave or cover the baking dish with foil and reheat in a 350 degree F oven until warmed through. I recommend the oven method for larger portions since it keeps the texture creamy rather than rubbery.
This spinach and artichoke chicken casserole also freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
This spinach and artichoke chicken casserole is the kind of recipe that earns a permanent spot in your weekly rotation. It is easy, satisfying, and genuinely delicious, all with 27 grams of protein per serving and no heavy cream required. Whether it is a busy weeknight or a weekend gathering, it delivers every single time. Give it a try and let me know what you think!
Spinach and Artichoke Chicken Casserole
Equipment
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9×13 baking dish
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Large skillet
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High speed blender or food processor
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Tea towel or cheesecloth
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Large mixing bowl
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Aluminum foil
Ingredients
- 2 tbsp avocado oil or substitute olive oil
- 1.25 lbs boneless skinless chicken breasts approximately 2 breasts, cut into 1-inch pieces
- 16 oz 4% milkfat cottage cheese full-fat only for best creamy texture
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 14 oz canned artichoke hearts quartered and drained, squeeze completely dry with tea towel
- 10 oz frozen spinach thawed and squeezed completely dry
- 2 cups whole milk mozzarella cheese, shredded divided: 1.5 cups for mixture, 0.5 cup for topping
Instructions
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Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
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Heat avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 8 to 9 minutes, turning occasionally, until golden brown on all sides. Transfer to a clean plate and set aside.
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Add cottage cheese, garlic powder, onion powder, salt, and black pepper to a high-speed blender or food processor. Blend on high for 30 to 60 seconds until completely smooth. Transfer to a large mixing bowl.
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Place the drained artichoke hearts in a clean tea towel or cheesecloth and squeeze out as much liquid as possible. Add to the cottage cheese mixture. Repeat with the thawed spinach, squeezing out all excess liquid before adding to the bowl.
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Add 1 and 1/2 cups of shredded mozzarella and the cooked chicken to the bowl. Gently fold all ingredients together until fully coated with the cottage cheese mixture.
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Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup of shredded mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the cheese is lightly golden and bubbly. For a deeper golden top, broil on high for 2 to 3 minutes. Watch closely during broiling.
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Remove from the oven and allow to cool for 5 minutes before serving.
