Cottage cheese blended with herbs and spices makes this Artichoke and Spinach Chicken Casserole incredibly creamy and full of flavor. Mixed with a blend of parmesan and mozzarella cheeses, it’s a rich, delicious, and family-friendly meal everyone will love!
We’ve taken everyone’s new favorite ingredient, cottage cheese, and used it as a base to create a velvety smooth sauce for this casserole. Blended with garlic, Italian seasoning, and onion powder, the cottage cheese sauce adds loads of flavor and a creamy texture.
The sauce is combined with tender chicken, spinach, artichokes, Parmesan and mozzarella cheeses, and then the casserole is baked to bubbling perfection. This simple dish is perfect for a quick weeknight meal that’s bound to have everyone asking for seconds!
If you like this artichoke and spinach chicken casserole recipe, you will also love this Chicken Hash Brown Casserole,Ham and Rice Casserole, Chicken Stuffing Casserole, Frito Pie Casserole or this Chicken and Waffles Casserole.
Why You Will Love This Chicken Casserole Recipe
- Easy to prepare: Perfect for beginners, this easy recipe uses simple techniques and readily available ingredients.
- Nutritious and delicious: It's packed with protein from chicken and cheese, as well as vitamins from spinach and artichokes.
- Crowd-pleaser: The creamy, cheesy flavors of this chicken spinach artichoke casserole appeal to both adults and kids.
Ingredients
- Cottage Cheese: Forms the creamy base of this casserole, providing protein and a mild flavor. It's blended smooth for a better texture.
- Garlic: Fresh or jarred minced garlic adds a savory depth to the dish. You can use garlic powder if you are in a pinch.
- Artichoke Hearts: Add a unique, slightly tangy flavor and meaty texture. They're rich in fiber and antioxidants. Canned or frozen artichokes can be used interchangeably.
- Seasonings: Italian seasoning and onion powder provide a flavor boost without the need for chopping herbs or onions. Feel free to use fresh herbs or a finely minced onion.
- Fresh Baby Spinach: Adds color, nutrients, and a mild earthy flavor to this spinach artichoke chicken bake. Fresh spinach works best, but thawed spinach can be used if you drain the excess water.
- Parmesan & Mozzarella Cheese: Create a delicious cheesy flavor and golden top. We recommend grating your own cheese because it will melt better, but you can use pre-shredded if needed.
- Chicken: Provides lean protein and makes this artichoke chicken recipe more filling. Rotisserie chicken or leftover chicken works great here too.
See the recipe card below for the full list of ingredients and the exact quantities of each one.
Variations
- Change the cottage cheese: Try using ricotta or farmer’s cheese instead for a slightly different flavor.
- Use a different melting cheese: Swap mozzarella for Monterey Jack, Gruyere, or Emmental, and try Grana Padano or Romano in place of the Parmesan.
- Swap the spinach: Use Swiss chard, kale, or arugula as a substitute for the spinach.
- Replace the Italian seasoning: Opt for a combination of Greek seasonings like basil, oregano, dill, and cinnamon. Or, go for bold and add some spice by using Cajun seasoning.
How to Make Spinach and Artichoke Chicken Casserole
Get started by preheating your oven to 375° F.
Step 1: Prepare the sauce. Blend the cottage cheese until smooth. Add the garlic and seasonings and stir to combine.
Step 2: Make the chicken mixture. Combine the spinach, artichoke hearts, chicken, Parmesan, and mozzarella in a large bowl.
Step 3: Mix everything together. Add the seasoned cottage cheese sauce to the chicken mixture, and fold everything together until well combined.
Step 4: Prepare the casserole. Spread the mixture evenly into a 9x13-inch casserole dish.
Step 5: Top with cheese. Sprinkle mozzarella cheese over top of the casserole.
Step 6: Bake. Place the casserole in the oven and bake for 25-30 minutes.
If you love the combination of spinach and artichokes, you've got to try our Spinach Artichoke Grilled Cheese With Bacon.
Storage
- Refrigerator: Cool the casserole completely and cover it tightly with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.
- Freezer: Wrap the cooled casserole tightly in plastic wrap, then aluminum foil. It can be frozen for up to 3 months. Thaw the casserole overnight in the refrigerator before reheating.
- Reheat: To reheat, cover the casserole with foil and warm in a 350°F (175°C) oven for about 20-25 minutes, or until it's heated through. For individual portions, I recommend microwaving on 50% power in 1-minute intervals until it becomes hot.
- Make Ahead: You can assemble the casserole up to 24 hours in advance. Keep it covered in the refrigerator and add an extra 5-10 minutes to the baking time.
Serving Suggestions
This chicken casserole is great as a main dish or as a side. Here are some great examples of what to serve it with:
Pair this hearty casserole with this Salad With Fruit and Nuts, or some Cucumbers and Onions in Vinegar. It's also great with some Texas Toast or these Air Fryer Dinner Rolls on the side to soak up all the cheesy goodness. Don’t forget to add these Air Fryer Baked Apples For Dessert.
Make it for dinner and serve as a side dish with this Smoked Beef Ribs Recipe With Texas Style Rub or this Air Fryer Corned Beef.
Recipe Tips
- Dry the artichokes: Pat the artichokes dry to prevent excess moisture in the casserole.
- Chop the spinach and artichokes into smaller pieces: This makes the veggies easier to eat and distributes them more evenly throughout the casserole.
- Let the casserole rest before serving: Allow the casserole rest for 5-10 minutes after baking to set.
- Broil at the end of cooking: Broil the casserole for 1-2 minutes at the end for a golden, bubbly top.
FAQ
The cheese on top should be melted and bubbly, and the edges should be lightly golden.
Excess moisture can come from the spinach or artichokes. Be sure to drain them well, and consider sautéing the spinach briefly to remove moisture.
More Delicious Chicken Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Artichoke and Spinach Chicken Casserole Recipe
Equipment
- Blender or food processor
- 9x13 inch casserole dish
Ingredients
- 24 ounces cottage cheese
- 2 teaspoons minced garlic
- 8.5 ounces artichoke hearts drained, quartered
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 5 ounces fresh baby spinach washed and roughly chopped
- ½ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- 2 chicken breasts boneless skinless, cooked and diced (about 2 cups)
- Kosher salt to taste
- Black Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- In a blender or food processor, blend the cottage cheese until it becomes smooth.
- To the blended cottage cheese add fresh garlic, Italian seasoning, salt, pepper, and onion powder. Mix well to combine.
- In a large bowl, combine the chopped spinach, drained artichoke hearts, diced chicken, ½ cup Parmesan cheese, and 1 cup of the mozzarella cheese.
- Add the seasoned cottage cheese mixture to the bowl with the other ingredients. Gently fold everything together until well combined. Feel free to season with more salt and pepper to taste.
- Spread the mixture evenly in a 9x13 inch casserole dish and then sprinkle the remaining 1 cup of mozzarella cheese over the top of the casserole.
- Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the edges are lightly golden. At this point, you can broil the top of the casserole for a few minutes. Be sure to keep an eye on the casserole to prevent the top from burning.
- Remove the creamy spinach artichoke chicken casserole from the oven and let it cool for about 5 minutes before serving on its own or with green beans, and cauliflower rice.
Notes
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- Dry the artichokes: Pat the artichokes dry to prevent excess moisture in the casserole.
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- Chop the spinach and artichokes into smaller pieces: This makes the veggies easier to eat and distributes them more evenly throughout the casserole.
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- Let the casserole rest before serving: Allow the casserole rest for 5-10 minutes after baking to set.
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- Broil at the end of cooking: Broil the casserole for 1-2 minutes at the end for a golden, bubbly top.
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