This High Protein Spinach Artichoke Chicken Casserole is creamy, cheesy, and packed with tender chicken, spinach, and artichokes. It has all the cozy flavor of spinach artichoke dip but turns it into a filling dinner. It’s simple enough for a weeknight and makes great leftovers, too.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Why I Love This Recipe
I started making casseroles like this when I wanted the comfort of a creamy baked dinner without ending up with a meal that felt too heavy. Spinach artichoke flavors were an easy place to start because they already work so well with chicken.
The trick was getting that creamy texture while keeping the protein high. Greek yogurt and cottage cheese do a lot of the work here. Once blended into the sauce, the cottage cheese becomes smooth instead of lumpy, while Parmesan and mozzarella give the casserole the cheesy flavor you expect.
Here’s why this one has become a favorite:
- It’s packed with protein. Chicken, Greek yogurt, cottage cheese, and cheese all contribute protein.
- The sauce stays creamy. Blended cottage cheese and Greek yogurt make a thick, rich sauce.
- There’s very little prep. Using cooked chicken makes the casserole especially fast.
- It works well for meal prep. The portions reheat nicely for lunch or dinner.
- It has plenty of flavor. Artichokes, garlic, Parmesan, and Italian seasoning keep the creamy filling from tasting bland.
What You’ll Need
- 4 cups cooked boneless, skinless chicken breast, diced or shredded
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 5 ounces fresh baby spinach, roughly chopped
- 1 cup low-fat cottage cheese
- 1 cup plain nonfat Greek yogurt
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup finely grated Parmesan cheese, divided
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley, optional, for serving
Pro Tips
- Drain the artichokes well. Extra liquid can make the casserole watery. Pat them dry with a paper towel after draining if they seem especially wet.
- Use cooked chicken breast. Rotisserie chicken also works, but removing the skin will keep the casserole lighter.
- Blend the cottage cheese. This is what gives the sauce a much smoother, creamier texture.
- Don’t overcook the spinach. It only needs a couple of minutes to wilt.
- Let the casserole rest. Give it about 5 minutes after baking. The creamy sauce will thicken slightly and cling to the chicken better.
Tools You’ll Need
- 9×13-inch baking dish
- Large skillet
- Large mixing bowl
- Blender or food processor
- Cutting board
- Sharp knife
- Wooden spoon
- Rubber spatula
- Measuring cups
- Measuring spoons
- Cheese grater, if grating cheese from a block
Substitutions and Variations
Chicken: Cooked chicken thighs can replace chicken breast. They have a richer flavor but will change the macros.
Cottage cheese: Full-fat or low-fat cottage cheese both work. The final sauce may be slightly richer with full-fat cottage cheese.
Greek yogurt: Use 2% or whole-milk plain Greek yogurt for an even creamier casserole.
Spinach: Frozen spinach works, but thaw it completely and squeeze out as much water as possible before measuring.
Mozzarella: Monterey Jack is a good substitute if you want a slightly richer cheese flavor.
Artichokes: Canned or jarred artichoke hearts work. If using marinated artichokes, drain them very well.
Heat: Add 1/4 teaspoon red pepper flakes to the creamy sauce for a little kick.
Make Ahead Tips
You can assemble the casserole up to 24 hours ahead. Cover the baking dish tightly and refrigerate it without baking. When you’re ready to cook, let it sit at room temperature while the oven heats.
Since the casserole will still be cold, it may need an extra 5 to 10 minutes in the oven. Make sure the center is hot before serving.
You can also cook and chop the chicken and artichokes up to 2 days ahead and keep them in separate airtight containers in the refrigerator.
How to Make High Protein Spinach Artichoke Chicken Casserole
Step 1: Preheat the Oven and Prep the Baking Dish
Preheat the oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with a small amount of the 1 tablespoon olive oil, reserving the rest for cooking the spinach.
Step 2: Wilt the Spinach and Garlic
Heat the remaining 1 tablespoon olive oil from Step 1 in a large skillet over medium heat. Add 5 ounces roughly chopped fresh baby spinach and 3 minced garlic cloves.
Cook for 2 to 3 minutes, stirring often, until the spinach has wilted and most of its moisture has cooked away. Remove the skillet from the heat.
Step 3: Make the High-Protein Creamy Sauce
Add 1 cup low-fat cottage cheese and 1 cup plain nonfat Greek yogurt to a blender or food processor.
Add 1/2 cup of the 1 cup shredded part-skim mozzarella, 1/4 cup of the 1/2 cup finely grated Parmesan, 1 teaspoon Italian seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Blend until smooth and creamy, scraping down the sides if needed.
Step 4: Combine the Filling
Place 4 cups cooked diced or shredded boneless, skinless chicken breast in a large mixing bowl.
Add the 14 ounces drained and chopped artichoke hearts, the cooked mixture of 5 ounces wilted spinach and 3 minced garlic cloves from Step 2, and all of the cottage cheese and Greek yogurt sauce from Step 3.
Fold everything together with a spatula until the chicken, spinach, and artichokes are evenly coated in the creamy sauce.
Step 5: Assemble the Casserole
Transfer the creamy chicken mixture to the prepared 9×13-inch baking dish. Spread it into an even layer.
Sprinkle the remaining 1/2 cup shredded part-skim mozzarella cheese and remaining 1/4 cup finely grated Parmesan cheese evenly over the top.
Step 6: Bake
Place the casserole in the preheated 375°F (190°C) oven.
Bake uncovered for 20 to 25 minutes, until the casserole is bubbling around the edges and the 1/2 cup mozzarella and 1/4 cup Parmesan topping are completely melted.
For a more golden top, broil for 1 to 2 minutes at the end. Watch closely so the cheese doesn’t burn.
Step 7: Rest, Garnish, and Serve
Remove the casserole from the oven and let it rest for 5 minutes.
Spoon portions into serving bowls and finish with 2 tablespoons chopped fresh parsley, divided over the servings.
Serve warm.
Why This Recipe Works (Quick Science)
Cottage cheese adds creaminess and protein. Blending it breaks down the curds and creates a much smoother base for the sauce.
Greek yogurt thickens the filling. It adds protein while giving the sauce a creamy texture and light tang.
Removing moisture matters. Spinach and artichokes both hold water. Cooking the spinach first and draining the artichokes helps prevent a watery casserole.
Two cheeses do different jobs. Mozzarella gives you that soft, stretchy melted layer, while Parmesan adds a stronger savory flavor and helps the top brown.
Resting helps the sauce thicken. Straight from the oven, the casserole is very hot and loose. A short rest lets it settle so each serving holds together better.
Common Mistakes
Not draining the artichokes: Excess liquid can thin out your creamy sauce. Drain them thoroughly before chopping.
Using wet frozen spinach: If you substitute frozen spinach, squeeze it very dry before adding it.
Skipping the cottage cheese blending: The casserole will still taste good, but the sauce will have noticeable cottage cheese curds instead of a smooth texture.
Overbaking: The chicken is already cooked, so you only need to heat the filling and melt the cheese. Baking much longer can dry out the chicken.
Adding cold Greek yogurt directly to a very hot pan: There’s no need to cook the yogurt on the stove. Blending it into the sauce and baking it with the casserole produces a better texture.
Macros Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 390
- Protein: 52g
- Carbohydrates: 12g
- Fat: 15g
- Fiber: 3g
Nutrition can vary depending on the exact chicken, cottage cheese, Greek yogurt, artichokes, and cheeses you use.
What to Serve With
Because this casserole already has plenty of protein, simple sides work especially well.
Try it with a crisp green salad and lemon vinaigrette, roasted broccoli, asparagus, green beans, roasted zucchini, or cauliflower.
For a more filling dinner, add brown rice, quinoa, roasted potatoes, crusty bread, or warm garlic bread. The bread is especially good for scooping up any creamy spinach artichoke sauce left on the plate.
Leftovers and Storage
Let leftovers cool, then transfer them to an airtight container. Store in the refrigerator for up to 3 to 4 days.
For individual portions, microwave until hot throughout. For a larger amount, place it in an oven-safe dish, cover loosely with foil, and reheat at 350°F until hot.
The casserole can also be frozen, but dairy-based sauces may change slightly in texture after thawing. For the best creamy consistency, I prefer making this one fresh or keeping leftovers refrigerated.
FAQ
Can I use rotisserie chicken?
Yes. Rotisserie chicken is one of the easiest shortcuts for this casserole. Remove the skin, shred or dice the meat, and measure 4 cups.
Can I use frozen spinach?
Yes. Thaw it first and squeeze it very well to remove excess water. Wet spinach can make the casserole runny.
Do I have to blend the cottage cheese?
No, but I recommend it. Blending gives the casserole a much smoother sauce.
Can I use fresh artichokes?
You can, but canned artichoke hearts save a lot of time. Just drain them well before chopping.
How do I know when the casserole is done?
The filling should be hot and bubbling around the edges, and the cheese on top should be fully melted. Since the chicken is already cooked, there’s no need for a long baking time.
Can I make it spicy?
Absolutely. Add about 1/4 teaspoon red pepper flakes to the creamy sauce. Increase the amount if you prefer more heat.
Is this casserole low-carb?
It is relatively low in carbohydrates, with approximately 12 grams of carbs per serving based on the ingredients listed. Exact nutrition depends on the brands you use.
Conclusion
This High Protein Spinach Artichoke Chicken Casserole gives you creamy comfort food without making dinner complicated. The tender chicken, artichokes, spinach, and bubbly cheese make every bite satisfying, while Greek yogurt and cottage cheese add plenty of protein.
Give it a try the next time you need an easy protein-packed dinner. And when you make it, leave a comment and share how it turned out, any changes you made, or any questions you have.
