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High-Protein Spinach and Artichoke Chicken Casserole Recipe

High-Protein Spinach and Artichoke Chicken Casserole Recipe
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★★★★★

4.7 from 9 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy, and nutrient-rich dish featuring tender chicken breast, spinach, and artichoke hearts in a smooth cottage cheese blend, topped with mozzarella and parmesan cheeses for a golden crust. Ideal as a hearty and wholesome dinner, it combines classic flavors with a healthy twist, making it perfect for those seeking a high-protein, low-carb, gluten-free meal.

Ingredients

Scale

Protein and Dairy

  • 16 oz cottage cheese (4% preferred)
  • ½ cup low-moisture, part skim, finely shredded mozzarella cheese
  • ⅔ cup finely grated parmesan cheese
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Vegetables

  • 1 can artichoke hearts (16 oz), drained
  • 6 oz frozen chopped spinach, thawed

Seasonings and Oil

  • 2 garlic cloves, peeled
  • ½ tsp kosher salt (plus additional kosher salt to taste)
  • ¼ tsp black pepper (plus additional black pepper to taste)
  • ¼ tsp onion powder
  • 1 tsp avocado oil or olive oil

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
  2. Season Chicken (Optional Dry Brine): Heavily season the cubed chicken breast with kosher salt and let it sit at room temperature for 20+ minutes, or while preparing other ingredients to enhance moisture and flavor.
  3. Prepare Artichokes: Place the drained artichoke hearts into a thin dish towel, cheesecloth, or paper towel and squeeze out all excess liquid thoroughly. Then, finely chop the artichokes and set aside.
  4. Drain Spinach: Using the same towel or cheesecloth, squeeze out all excess liquid from the thawed spinach to prevent a watery casserole.
  5. Cook Chicken: Heat a large pan over medium heat and add the avocado or olive oil. Add the cubed chicken in a single layer without overlap, season with black pepper, and cook for 2-3 minutes on each side until mostly cooked through. Remove from heat, drain any excess liquid or grease, and set aside.
  6. Make Cottage Cheese Mixture: In a small food processor, blend together the cottage cheese, garlic cloves, ½ tsp kosher salt, ¼ tsp black pepper, and ¼ tsp onion powder until smooth and creamy.
  7. Combine Ingredients: In your baking dish, mix the cooked chicken, squeezed spinach, chopped artichokes, blended cottage cheese mixture, and about two-thirds of the mozzarella and parmesan cheeses. Stir well to combine and spread evenly in the dish.
  8. Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 20 minutes to allow flavors to meld and the casserole to heat through.
  9. Add Cheese Topping and Broil: Remove the foil, sprinkle the remaining mozzarella and parmesan cheese evenly over the top, and return to the oven to bake uncovered for 10 more minutes. For a golden, bubbly crust, optionally broil for 2-3 minutes at the end.
  10. Serve and Enjoy: Remove the casserole from the oven, let it rest a few minutes, then serve warm as a delicious high-protein meal.

Notes

  • Dry brining the chicken with kosher salt before cooking enhances juiciness and flavor.
  • Squeezing out excess liquid from the artichokes and spinach is crucial to avoid a soggy casserole.
  • If canned artichokes taste too tangy, consider rinsing or using frozen artichokes as a milder alternative.
  • For additional moisture, a small splash of chicken broth or cream can be added if desired.
  • Using fresh spinach requires wilting before adding to the casserole in place of frozen spinach.
  • This dish can be broiled briefly at the end for a crisp and golden cheese topping.

Nutrition

Keywords: Artichoke, Casserole, Chicken, Cottage Cheese, Gluten Free, High Protein, Low Carb, Mozzarella, Parmesan, Spinach

Find it online: https://dishedbydana.com/high-protein-spinach-and-artichoke-chicken-casserole-recipe/