As I rummaged through my pantry, I stumbled upon an unopened can of artichoke hearts, instantly sparking a craving for something cozy and hearty. That’s when I decided to whip up a High-Protein Spinach and Artichoke Chicken Casserole. Each tantalizing bite of this dish offers a remarkable 47 grams of protein, making it the perfect solution for those seeking a nutritious meal without sacrificing comfort. This casserole transforms the classic savory dip into a gourmet delight that your family will ask for on repeat. Not only is it gluten-free and low-carb, but it also comes together quickly—ideal for busy weeknights when you crave something special. Ready to see how easy and satisfying it can be? Let’s dive into creating this protein-packed masterpiece together!
Why is this casserole a must-try?
Ultimate Comfort Food: Imagine the rich, creamy goodness of your favorite dip transformed into a nourishing meal that your family will love.
High-Protein Powerhouse: With an impressive 47 grams of protein per serving, this casserole not only fills you up but fuels your body too.
Simple Preparation: You can whip this up in under an hour, making it an ideal choice for a quick weeknight dinner when you’re short on time.
Versatile Ingredient Options: Feel free to add your favorite veggies or experiment with cheeses for a personalized touch. You can also pair it with a fresh side salad for a complete meal.
Crowd-Pleasing Appeal: Whether it’s a family gathering or a cozy night in, this casserole is sure to impress everyone at the table. Plus, if you enjoy dishes like Chicken Ricotta Meatballs or Rice Orzo Chicken, this recipe will quickly become a favorite!
Spinach and Artichoke Chicken Casserole Ingredients
For the Casserole
• Cottage Cheese – Adds creaminess and boosts protein content. Substitution: Greek yogurt can be used for a tangier flavor and added protein.
• Garlic Cloves – Provides aromatic flavor. Prep Note: Peeled and minced for even distribution.
• Kosher Salt – Enhances overall flavor. Note: Adjust based on personal preference.
• Black Pepper – Adds seasoning and a touch of heat. Note: Freshly ground preferred for best flavor.
• Onion Powder – Offers depth of flavor. Note: Can substitute with fresh onion if preferred (sauté beforehand).
• Avocado Oil (or Olive Oil) – Used for cooking chicken. Substitution: Any neutral cooking oil can be used.
• Boneless, Skinless Chicken Breast – Main protein source, cut into bite-sized pieces. Note: Optional dry brining with salt beforehand for flavor and moisture.
• Low-Moisture, Part-Skim Mozzarella Cheese – Provides creaminess and stretching quality. Note: Can use fresh mozzarella for a different texture.
• Finely Grated Parmesan Cheese – Offers sharpness and umami flavor. Substitution: Pecorino Romano for a stronger flavor.
• Canned Artichoke Hearts – Main ingredient for the casserole’s flavor. Prep Note: Drain and chop; excess liquid must be removed to avoid sogginess.
• Frozen Chopped Spinach – Main source of vegetables; thawed and squeezed to drain water. Note: Fresh spinach can be used after wilting and draining.
Optional Toppings
• Extra Mozzarella Cheese – For that perfect cheesy layer on top. Tip: Use the remaining cheese for a bubbly, golden crust.
• Crushed Red Pepper Flakes – Adds a spicy kick if desired. Tip: Start with a small amount and adjust to taste.
Step‑by‑Step Instructions for Spinach and Artichoke Chicken Casserole
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This crucial first step ensures the casserole cooks evenly and achieves that golden, bubbly finish we all crave. Preheating also helps to maintain the creamy texture of the spinach and artichoke filling as it bakes.
Step 2: Prepare the Chicken
If desired, season the cubed boneless, skinless chicken breast generously with kosher salt. Let the chicken rest at room temperature for about 20 minutes. This optional step enhances the flavor and moisture of the chicken, setting a solid foundation for your Spinach and Artichoke Chicken Casserole.
Step 3: Chop the Artichokes
Drain the canned artichoke hearts and finely chop them after pressing out any excess liquid. This prevents sogginess in your casserole and allows the rich artichoke flavor to shine through. Set the chopped artichokes aside while you prepare the other components.
Step 4: Drain the Spinach
Take the frozen chopped spinach and thaw it completely. Once thawed, place the spinach in a clean kitchen towel and squeeze out as much excess water as possible. This is key to achieving a thick, satisfying casserole without too much moisture, making the spinach a perfect complement to the artichoke.
Step 5: Cook the Chicken
In a large skillet, heat a tablespoon of avocado oil over medium heat. Add the seasoned cubed chicken to the pan, cooking for about 4-6 minutes, or until the chicken is nearly cooked through but still slightly pink. This will ensure that your chicken remains tender once baked and fully incorporated into the Spinach and Artichoke Chicken Casserole.
Step 6: Blend the Cheese Mixture
In a food processor, combine the cottage cheese, minced garlic, kosher salt, black pepper, and onion powder. Blend until the mixture is smooth and creamy, about 30-60 seconds. This flavorful base will create the rich, cheesy sauce that brings your casserole together.
Step 7: Combine the Ingredients
In a large baking dish, mix the cooked chicken, squeezed spinach, chopped artichokes, and the blended cheese mixture together. Then, fold in two-thirds of the low-moisture mozzarella and grated Parmesan cheese. Stir until everything is well combined, ensuring every bite of the casserole is packed with flavor.
Step 8: Bake the Casserole
Cover the mixed casserole dish tightly with aluminum foil and transfer it to the preheated oven. Bake for 20 minutes, allowing the flavors to meld together. This step traps steam, making for a moist and delicious Spinach and Artichoke Chicken Casserole.
Step 9: Add the Final Touches
After the initial bake, carefully remove the foil and sprinkle the remaining mozzarella and Parmesan cheese evenly on top. This will create that desirable melty cheese layer. Return the casserole to the oven and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and golden.
Step 10: Broil for a Golden Finish
If desired, switch your oven to broil and cook for an additional 2-3 minutes. Keep a close eye on it to prevent burning. This final touch adds that perfect golden crust to your Spinach and Artichoke Chicken Casserole, ensuring it’s as appealing as it is delicious.
Expert Tips for Spinach and Artichoke Chicken Casserole
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Avoid Watery Casserole: Squeeze out excess liquid from both spinach and artichokes to maintain the casserole’s creamy texture, preventing it from becoming soggy.
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Tender Chicken Trick: Consider dry brining the chicken before cooking; this helps enhance moisture and flavor, leading to perfectly tender pieces in your casserole.
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Cheesy Perfection: When adding cheese on top, leave some cheese to melt at the end for that golden crust. It brings both aesthetic and flavor enhancement to the Spinach and Artichoke Chicken Casserole.
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Monitor the Broil: If you choose to broil the casserole for a bubbly finish, do not walk away! Keep a close eye to prevent over-browning or burning.
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Flavor Adaptation: Feel free to customize the flavors by adding your favorite herbs or spices; crushed red pepper adds a delightful kick if you enjoy a bit of heat!
How to Store and Freeze Spinach and Artichoke Chicken Casserole
Fridge: Keep leftovers in an airtight container for up to 3 days. Reheat portions in the microwave or oven until warmed through for the best flavor and texture.
Freezer: Freeze the casserole before baking for up to 3 months. Ensure it’s tightly wrapped or in a freezer-safe dish to prevent freezer burn. Thaw overnight in the fridge before baking.
Reheating: For best results, reheat the baked casserole in the oven at 350°F (175°C) until warmed throughout, approximately 20-25 minutes. The Spinach and Artichoke Chicken Casserole will stay creamy and delicious with this method.
Make-Ahead Tip: Prepare the casserole a day in advance and refrigerate it before baking. This not only saves time on busy nights but also allows the flavors to meld beautifully.
What to Serve with High-Protein Spinach and Artichoke Chicken Casserole
Elevate your dining experience by pairing your comforting casserole with delightful sides that create a well-rounded meal.
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Garlic Bread: The crispy, buttery texture of homemade garlic bread complements the creaminess of the casserole, providing a satisfying crunch.
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Mixed Green Salad: A vibrant salad tossed with fresh vegetables and a zesty vinaigrette offers a refreshing contrast to the rich casserole, lightening the meal.
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Roasted Vegetables: Seasoned with herbs and drizzled with olive oil, roasted veggies bring a burst of flavor, adding depth and nutrition to your dinner plate.
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Cauliflower Rice: For a low-carb option, serve cauliflower rice as a light, fluffy base. Its subtle flavor lets the casserole shine while keeping the meal gluten-free.
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Steamed Asparagus: Tender, roasted asparagus drizzled with lemon juice adds a touch of brightness, enhancing both the flavors and the presentation of your dish.
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Chilled Chardonnay: A glass of chilled Chardonnay pairs beautifully, as its crisp acidity cuts through the richness of the casserole while harmonizing the flavors.
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Chocolate Mousse: End the meal on a decadent note with a light chocolate mousse. Its creaminess echoes the casserole’s comfort, making it a perfect match for a sweet finish.
Make Ahead Options
These High-Protein Spinach and Artichoke Chicken Casseroles are perfect for busy weeknights, allowing you to save time and reduce stress! You can prepare the entire casserole up to 24 hours in advance—just assemble it in your baking dish, cover tightly, and refrigerate. To maintain the dish’s quality, be sure to squeeze out excess liquid from the spinach and artichokes before assembling. When you’re ready to serve, simply bake it directly from the refrigerator, adding an extra 10-15 minutes to the cooking time to ensure it heats thoroughly. This way, you’ll enjoy a delicious and comforting meal with minimal effort!
Spinach and Artichoke Chicken Casserole Variations
Feel free to explore your culinary creativity with these delightful twists on your casserole!
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Dairy-Free: Substitute cottage cheese and mozzarella with plant-based alternatives like cashew cheese for a creamy texture without dairy.
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Spicy Kick: Add crushed red pepper flakes to the cheese mixture for a zesty blast of heat. Just a pinch can elevate the flavor profile wonderfully!
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Vegetable Boost: Incorporate diced bell peppers or sautéed mushrooms to add more nutrition and texture. These additions bring freshness that complements the creamy goodness.
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Herb Infusion: Mix in fresh herbs like parsley or basil before baking. Their aromatic qualities will fill your kitchen with a lovely fragrance and add a vibrant taste.
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Cheesy Fusion: Experiment with different cheese blends, such as incorporating feta for a tangy twist or using sharp cheddar for a bolder flavor. Both add interesting layers to your casserole.
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Nutty Crunch: Top with toasted pine nuts or walnuts before serving for a delightful crunch that contrasts beautifully with the creamy filling. It’s an unexpected surprise with each bite!
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Make it a Meal: Serve your casserole with sides like roasted vegetables or a fresh garden salad. This balances out the rich flavors while keeping it wholesome.
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Before-Baking Option: Freeze the unbaked casserole for later; it’s perfect for a quick dinner in a busy week. Just remember to allow extra baking time if cooking from frozen!
Finding ways to custom-tailor your Spinach and Artichoke Chicken Casserole can turn a simple recipe into a show-stopping dish. Also, if you love flavorful casseroles, why not try it with a side of Ginger Soy Chicken or pair it with Chicken Spinach Ramen? Your family will be asking for more!
Spinach and Artichoke Chicken Casserole Recipe FAQs
What type of spinach should I use for this casserole?
Absolutely! You can use either frozen chopped spinach or fresh spinach. If using frozen, make sure to thaw it completely and squeeze out as much water as possible. If you choose fresh spinach, wilt it in a pan first, then drain to achieve the right consistency without making the casserole watery.
How long can I store leftovers in the fridge?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the microwave or oven until warmed through. The casserole is best enjoyed fresh, but it still tastes delightful on subsequent days!
Can I freeze the casserole?
Yes, you can freeze the Spinach and Artichoke Chicken Casserole before baking! Just wrap it tightly in plastic wrap or store it in a freezer-safe dish, and it can last for up to 3 months. When you’re ready to bake, just thaw it overnight in the fridge, then bake as instructed, adding a bit of additional time if it’s still cold.
How can I troubleshoot a watery casserole?
To prevent a watery casserole, make sure to drain excess liquid from both the spinach and the artichoke hearts before adding them to the mix. I often suggest placing the spinach in a clean kitchen towel and squeezing out extra moisture. This step is crucial to achieving that creamy texture without sogginess.
Is this casserole suitable for people with dietary restrictions?
Yes, this casserole is gluten-free and can be made low-carb by using the right cheese and not adding any breadcrumbs. If you’re concerned about dairy, consider the substitution of cottage cheese with Greek yogurt. Always check labels if you’re serving anyone with specific allergies, and feel free to modify it further based on your dietary needs!
What’s a good ingredient substitute if I can’t find artichoke hearts?
If you can’t find canned artichoke hearts, you might try using roasted red peppers or even chopped mushrooms for a different flavor profile. While not the same, they can still add a delightful taste and texture to your casserole!
Creamy Spinach and Artichoke Chicken Casserole Delight
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure the casserole cooks evenly.
- Season the cubed chicken breast with kosher salt and let rest for about 20 minutes.
- Drain and finely chop the canned artichoke hearts after pressing out excess liquid.
- Thaw the frozen spinach completely and squeeze out excess water using a kitchen towel.
- In a large skillet, heat avocado oil over medium heat and cook the chicken for 4-6 minutes until nearly cooked through.
- Blend cottage cheese, minced garlic, kosher salt, black pepper, and onion powder in a food processor until smooth and creamy.
- In a large baking dish, mix cooked chicken, squeezed spinach, chopped artichokes, and the blended cheese mixture. Fold in mozzarella and Parmesan cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil, sprinkle remaining mozzarella and Parmesan cheese on top, and bake uncovered for an additional 10 minutes.
- To finish, switch your oven to broil and cook for an additional 2-3 minutes for a golden crust.
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