High-Protein Spinach Artichoke Chicken Casserole is the perfect comfort food with a nutritious twist. Packed with 47 grams of protein per serving, this hearty dish transforms a beloved dip into a satisfying meal. Using lean chicken breast and blended cottage cheese, it delivers the creamy, indulgent flavor you love—without the guilt. Whether you’re meal prepping for the week or looking for a high-protein dinner to keep you energized, this casserole has you covered.
Why You’ll Love This High-Protein Spinach Artichoke Chicken Casserole
If you adore creamy spinach artichoke dip, you’ll fall in love with this dinner-worthy version. It’s protein-packed, low in carbs, and gluten-free, making it ideal for anyone on a healthy eating journey. It’s easy to prep, incredibly satisfying, and gets even better as leftovers. Plus, that golden cheesy crust? Absolutely irresistible.
Ingredients
- 16 oz full-fat cottage cheese (4% recommended for creaminess)
- 2 garlic cloves, peeled
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1 tsp avocado or olive oil
- 1 lb boneless, skinless chicken breast, diced
- Additional kosher salt and black pepper to taste
- 1/2 cup part-skim, low-moisture shredded mozzarella
- 2/3 cup finely grated Parmesan cheese
- 1 can (16 oz) artichoke hearts, drained and chopped
- 6 oz frozen chopped spinach, thawed and squeezed dry
Step-by-Step: How to Make High-Protein Spinach Artichoke Chicken Casserole
- Preheat your oven to 350°F.
- For extra flavor, you can season the diced chicken with kosher salt and let it sit at room temperature for about 20 minutes.
- Drain the artichoke hearts thoroughly using a clean kitchen towel or cheesecloth to press out any excess moisture, then finely chop them.
- Repeat the same drying technique with the thawed spinach to ensure the casserole doesn’t become soggy.
- Warm a large skillet over medium heat and add the oil. Add the chicken in a single layer, season with black pepper, and cook for 2-3 minutes per side until nearly done. Remove and set aside.
- Blend the cottage cheese, garlic, salt, pepper, and onion powder in a food processor until smooth and creamy.
- In a mixing bowl or directly in your baking dish, combine the cooked chicken, spinach, chopped artichokes, cottage cheese mixture, and two-thirds of the shredded cheeses.
- Spread the mixture evenly in the dish, cover with foil, and bake for 20 minutes.
- Uncover, sprinkle on the remaining cheeses, and bake for another 10 minutes. For an extra golden top, broil for 2-3 minutes at the end.
Helpful Tips
- Thoroughly drying spinach and artichokes is essential to prevent a watery casserole.
- Pre-seasoning chicken adds incredible depth of flavor—don’t skip this easy dry brine!
- Broil at the end for that restaurant-quality cheesy crust.
Substitutions And Variations
- Swap cottage cheese with Greek yogurt for a tangier flavor.
- Use rotisserie chicken for a faster prep time.
- For a vegetarian version, omit chicken and add white beans for protein.
- Spice it up with crushed red pepper or chopped jalapeños.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Portion and freeze in freezer-safe containers for up to 3 months.
- Reheat in a 350°F oven until hot throughout, or microwave in 60-second intervals until warmed.
Nutritional Information
Per serving (based on 4 servings):
- Calories: 404
- Protein: 47g
- Carbohydrates: 13g
- Fat: 17g
- Saturated Fat: 7g
- Sodium: 1620mg
- Fiber: 3g
Serving Suggestions
- Serve with a crisp side salad for a complete and refreshing meal.
- Enjoy it over a bed of cauliflower rice for added vegetables.
- Pair with roasted veggies like broccoli or Brussels sprouts for a nourishing plate.
Frequently Asked Questions About High-Protein Spinach Artichoke Chicken Casserole
Can I make this casserole ahead of time? Absolutely! Assemble the casserole through the baking step, cover it well, and store in the fridge for up to 24 hours.
What if I don’t have a food processor? A high-powered blender is a great alternative—just ensure the mixture is smooth.
Can I use fresh spinach instead of frozen? Yes, but be sure to sauté and drain it thoroughly before mixing.
Is this dish keto-friendly? Definitely! It’s low in carbohydrates and rich in protein, making it perfect for a keto lifestyle.
What’s the best way to reheat leftovers? For optimal texture, reheat in the oven. If you’re short on time, the microwave works well too.
Conclusion
Thank you so much for exploring this High-Protein Spinach Artichoke Chicken Casserole recipe! I truly enjoy making and sharing this dish—it’s flavorful, filling, and a real crowd-pleaser. Whether you’re meal prepping or simply need a cozy dinner option, this recipe delivers every time. I hope you find it as comforting and easy to make as I do. Happy cooking, and thanks for being a part of this food-loving community!
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High-Protein Spinach Artichoke Chicken Casserole
- Total Time: 50 minutes (70 with resting)
- Yield: 4 servings 1x
Description
High-Protein Spinach Artichoke Chicken Casserole is a creamy, satisfying meal with 47g of protein per serving. This easy weeknight dinner combines blended cottage cheese, chicken breast, spinach, and artichokes into one delicious, high-protein bake.
Ingredients
16 oz cottage cheese (4% recommended)
2 garlic cloves, peeled
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 tsp onion powder
1 tsp avocado or olive oil
1 lb boneless, skinless chicken breast, diced
Additional kosher salt and black pepper to taste
1/2 cup shredded part-skim mozzarella
2/3 cup grated Parmesan cheese
1 can (16 oz) artichoke hearts, drained and chopped
6 oz frozen chopped spinach, thawed and squeezed dry
Instructions
- Preheat your oven to 350°F.
- For extra flavor, you can season the diced chicken with kosher salt and let it sit at room temperature for about 20 minutes.
- Drain the artichoke hearts thoroughly using a clean kitchen towel or cheesecloth to press out any excess moisture, then finely chop them.
- Repeat the same drying technique with the thawed spinach to ensure the casserole doesn’t become soggy.
- Warm a large skillet over medium heat and add the oil. Add the chicken in a single layer, season with black pepper, and cook for 2-3 minutes per side until nearly done. Remove and set aside.
- Blend the cottage cheese, garlic, salt, pepper, and onion powder in a food processor until smooth and creamy.
- In a mixing bowl or directly in your baking dish, combine the cooked chicken, spinach, chopped artichokes, cottage cheese mixture, and two-thirds of the shredded cheeses.
- Spread the mixture evenly in the dish, cover with foil, and bake for 20 minutes.
- Uncover, sprinkle on the remaining cheeses, and bake for another 10 minutes. For an extra golden top, broil for 2-3 minutes at the end.
Notes
Drying spinach and artichokes well prevents a watery casserole.
Broiling at the end adds a perfect cheesy topping.
Make-ahead friendly—assemble in advance and bake later.
- Prep Time: 10 minutes Rest Time (Optional): 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 casserole
- Calories: 404
- Sugar: 4g
- Sodium: 1620mg
- Fat: 17g
- Protein: 47g
- Cholesterol: 116mg