Spinach Chicken Artichoke Casserole Recipe
This healthy spinach artichoke casserole takes comfort food and marries it with hearty chicken and cottage cheese for a satisfying meal!
Servings 4 servings
Ingredients
- 1 cup cottage cheese
- ½ cup mayonnaise
- 1 lemon, small about 2 teaspoons lemon zest and 3 tablespoons juice
- 1 tablespoon garlic powder
- 2 teaspoons dried parsley
- 1 pound boneless, skinless chicken breast approximately 3 breasts
- 1 cup Gruyere cheese shredded
- 8 ounces artichoke hearts, brined drained and quartered
- 2 cups spinach
- ¼ cup Parmesan cheese
- 3 strips prosciutto
Instructions
- Mix: Preheat the oven to 400°F. oven to In a large bowl, combine cottage cheese, mayonnaise, lemon zest and juice, garlic powder, and dried parsley. Stir until combined well.
- Cut: Pat dry chicken breasts with a paper towel. Cube the chicken breasts into small 1" pieces.
- Combine: Transfer the chicken to the creamy dressing. Add drained artichoke hearts, roughly chopped spinach, and ¾ cup of shredded cheese. Fold all ingredients until they are all evenly coated with the creamy mixture.
- Bake: Transfer the mixture to a medium-size baking dish. Top with remaining shredded cheese, tuck in torn pieces of prosciutto and sprinkle with Parmesan cheese. Bake uncovered for 25-30 minutes or until the chicken is cooked through.
Notes
Storage: Store leftover chicken artichoke casserole in an airtight container in the refrigerator for up to 4 days.
To reheat: Transfer the desired amount of chicken bake to a small covered skillet and reheat on the stovetop over medium-low heat. If necessary, add a splash of cream, milk, broth, or water to loosen it up a bit.
Helpful tips:
- Start with dry chicken - Be sure to pat it dry with paper towels to remove as much moisture as possible. This helps reduce the overall moisture content in the easy chicken dinner and helps the seasonings to adhere better.
- Minimize moisture. Use whole milk cottage cheese, fresh spinach, and drain the artichokes well. If using frozen spinach, it's a good idea to squeeze out excess water.
- Don't overcook it but do check the temp.Because the chicken is mixed into a creamy, dense casserole, it can take longer to cook than pieces baked on a sheet pan. Use an instant-read thermometer and pull the dish from the oven as soon as the chicken reaches 165°F in the thickest pieces. This keeps it juicy and safely cooked.
- Meal Prep Suggestion: This recipe comfortably feeds four. But you can easily scale it up for easy lunches throughout the week. Portion out the baked casserole into invidivual servings for grab and go lunch.
Nutrition
Calories: 588kcal | Carbohydrates: 9g | Protein: 45g | Fat: 41g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 1073mg | Potassium: 670mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1903IU | Vitamin C: 20mg | Calcium: 483mg | Iron: 1mg