Why I Love This Recipe

I love how this casserole brings together the classic flavors of spinach and artichoke dip with the heartiness of chicken, creating a dish that’s both indulgent and healthy. It’s grain-free and made with real food ingredients, making it a perfect choice for a wholesome dinner. Plus, it’s easy to prepare and always a hit with family and friends.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cooked skinless chicken breasts, preferably organic, shredded or cubed
2 tablespoons avocado oil or melted grass-fed butter or ghee
½ cup organic whole milk cottage cheese
¾ cup organic sour cream
2 cups shredded mozzarella cheese, preferably organic, divided
¼ cup chopped fresh Italian parsley
1 teaspoon mineral-rich salt
1½ teaspoons garlic granules or garlic powder
1 teaspoon dried thyme
Juice and zest of ½ lemon
2 cups fresh organic spinach
18 oz drained artichoke hearts, halved

Directions

Preheat the oven to 375°F (190°C). Grease a 1½-quart casserole dish with your choice of healthy fat and set aside.
In a large mixing bowl, combine the cooked shredded chicken, avocado oil or melted butter/ghee, cottage cheese, and sour cream. Stir to combine.
Add 1½ cups of the shredded mozzarella cheese, chopped parsley, salt, garlic granules, dried thyme, lemon juice, and lemon zest to the bowl. Mix until fully combined.
Gently fold in the fresh spinach and halved artichoke hearts until evenly distributed.
Pour the mixture into the prepared casserole dish and spread it evenly.
Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.
Bake in the preheated oven for 50 minutes, or until the casserole is bubbly and the top is golden brown.
Allow the casserole to cool for a few minutes before serving.

Servings and Timing

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Protein Options: I sometimes use leftover roasted chicken or chicken cooked in an Instant Pot or slow cooker for added convenience.
Cheese Choices: Feel free to substitute mozzarella with other cheeses like cheddar or a blend for a different flavor profile.
Vegetable Add-ins: I like to add sautéed mushrooms or bell peppers for extra vegetables and flavor.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place the desired portion in a baking dish and warm it in a 350°F (175°C) oven until heated through, about 15-20 minutes. Alternatively, I reheat individual servings in the microwave for 2-3 minutes.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach. I make sure to thaw and drain it well to remove excess moisture before adding it to the casserole.

Can I prepare this casserole ahead of time?

Absolutely. I often assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, I add a few extra minutes to the baking time.

Is this casserole suitable for a low-carb diet?

Yes, this casserole is grain-free and made with low-carb ingredients, making it suitable for a low-carb or keto diet.

Can I freeze this casserole?

Yes, I can freeze the baked casserole. Once cooled, I wrap it tightly and freeze it for up to 3 months. To reheat, I thaw it in the refrigerator overnight and then bake at 350°F (175°C) until heated through.

What can I serve with this casserole?

I often serve this casserole with a simple green salad or steamed vegetables for a complete meal.

Conclusion

This Healthy Spinach Artichoke Chicken Casserole is a delightful blend of creamy, cheesy goodness and nutritious ingredients. It’s a versatile dish that’s perfect for family dinners, potlucks, or meal prep. I love how easy it is to make and how it brings comfort and satisfaction to the table.

Healthy Spinach Artichoke Chicken Casserole