Artichoke and Spinach Chicken Casserole Recipe

A forkful of spinach artichoke chicken casserole being held up over a plate.

Artichoke and Spinach Chicken Casserole Recipe

This Artichoke and Spinach Chicken Casserole is a mouthwatering meal the whole family will love! With a creamy cottage cheese sauce, a blend of Parmesan and mozzarella cheeses, tender chicken, tangy artichokes, and fresh spinach, this casserole is full of flavor and easy to prepare.

Prep Time15

Cook Time30

Cooling Time5

Total Time50

Servings:

Calories: 362kcal

Author: Karin and Ken

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

- 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.

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