This High-Protein Spinach and Artichoke Chicken Casserole elevates your favorite dip into a meal that’s as nourishing as it is delicious. With 47 grams of protein per serving, this dish is ideal for keeping you full and fueled. The secret is to add chicken breast and blended cottage cheese to boost the protein while keeping that same, indulgent spinach artichoke flavor and experience.
Many months ago I first set out to create this Spinach and Artichoke Chicken Casserole. After a ton of positive reviews of my high-protein Jalapeño Popper Chicken Casserole and my Creamy Buffalo Chicken Casserole, I was determined to make a new variety. And spinach artichoke just felt right. I mean, we all love the dip so why not transform it into an even healthier and more filling meal!?
It seemed like this was going to be an easy recipe to develop, especially since I had a framework to go off of. But plot twist….it turned out so bad. Like, it truly gave me the ick so bad that I couldn’t even eat it. This almost never happens to me.
Anyways, I was scarred for a few months and then I finally had the courage to try again. And I’m glad I did because this time it’s PERFECT! I made a few tweaks that made all the difference and now I’m beyond excited to share this high protein and utterly delicious Spinach and Artichoke Chicken Casserole.
Why You’ll Love this High-Protein Spinach and Artichoke Chicken Casserole
- Each serving is packed with 47g of protein!
- This recipe transforms your favorite spinach artichoke dip into a full meal.
- It’s gluten free, low carb and high-protein.
- Super easy to make, with minimal prep work involved!
- You won’t even be able to tell there’s cottage cheese in here.
What You Need to Make this High-Protein Spinach and Artichoke Chicken Casserole
- Cottage Cheese: Most spinach and artichoke dips use cream cheese, mayo and sour cream but the secret to making this high protein is using blended cottage cheese! I prefer 4%, specifically the Hood Country Style Cottage Cheese, but 2% also works.
- Garlic: Fresh garlic gets blended in with the cottage cheese.
- Kosher Salt, Black Pepper & Onion Powder: Just some simple seasonings for the blended cottage cheese mixture!
- Avocado Oil: I like using avocado oil because it has a higher smoke point but olive oil, or your oil of choice, is totally fine too.
- Boneless, Skinless Chicken Breast: Another great source of lean protein in this recipe is chicken breast!
- Frozen Chopped Spinach: Make sure to first thaw it and then squeeze out as much excess liquid as possible. I haven’t tried this with fresh spinach yet.
- Canned Artichoke Hearts: You can either buy whole canned artichoke hearts or quartered. Either way, drain them and then squeeze out the excess liquid before finely chopping them up.
- Shredded Mozzarella: I prefer to use low-moisture, part-skim, finely shredded mozzarella cheese to ensure that this casserole isn’t too liquid-y/water-y.
- Grated Parmesan: I love using fresh grated when possible…it melts better and I swear it tastes better too.
How To Make High-Protein Spinach and Artichoke Chicken Casserole
Dry Brine the Chicken:
First, preheat your oven to 350F. Then, if time allows, heavily season the cubed chicken breast with kosher salt and let it sit at room temperature for 20+ minutes, or while you prepare the remaining ingredients. This acts as a “dry brine” to yield moist & flavorful chicken! Although it’s an optional step, it’s highly encouraged.
Squeeze out Liquid from Artichokes & Spinach:
Next, place your artichoke hearts into a thin dish towel, cheesecloth or paper towel and squeeze out all the excess liquid. It’s okay if the artichokes get a bit smushed in the process! Then, finely chop them up and set aside.
Use the same dish towel to then squeeze out all the excess liquid from the thawed spinach. Don’t skip this step or you’ll be left with a watery, gross casserole!
Saute Chicken Breast:
Next, bring a large pan to medium heat. Once hot, add the oil. Then, add the cubed chicken and spread it out in the pan so that there’s no overlap. Season with black pepper. Cook for 2-3 minutes, then flip and continue cooking for 2-3 more minutes, until mostly done through. Remove chicken from the pan and set aside.
Blend Cottage Cheese:
Then, in a small food processor, add the cottage cheese, garlic, salt, pepper and onion powder. Blend until smooth.
Assemble Spinach and Artichoke Chicken Casserole:
To your baking dish add the cooked chicken, spinach, artichokes, blended cottage cheese and about â…” of the mozzarella and parmesan (reserving the rest for topping). Stir with a spatula until combined and then spread out evenly in the baking dish.
Bake & Top with Cheese:
Cover the baking dish with foil and transfer to the oven for 20 minutes. Remove the foil, sprinkle the remaining mozzarella and parmesan evenly over top, and transfer back to the oven to bake, uncovered, for 10 more minutes. I like to switch to broil for a few minutes at the end to get a golden, bubbly crust. Enjoy!
Can I Use Fresh Spinach and Artichokes Instead?
This recipe, like most spinach artichoke dips, calls for frozen chopped spinach and canned artichokes. Both of which are super affordable and convenient! You can store them in the freezer and pantry, respectively, for a while.
However, you can certainly try experimenting with fresh spinach. You will first want to remove any super long stems, chop it up a bit and then wilt it down in a pan. After, let it cool for a bit before squeezing out any excess liquid.
Personally, I’ve never worked with fresh artichokes before so I really don’t have any advice for this! Feel free to experiment at your own risk.
Is this High-Protein Spinach and Artichoke Chicken Casserole a Full Meal?
Yes! That’s one of the main differences between traditional spinach artichoke dip and this Spinach and Artichoke Chicken Casserole! With the addition of chicken, and by swapping in cottage cheese, you can enjoy this dish as your dinner (or lunch). Each serving packs in 47g of protein so it’s quite satisfying.
Can I Prep this Spinach and Artichoke Chicken Casserole Ahead of Time?
Although I haven’t tried this yet, I think it should work! After you’ve completed steps 1-7, simply cover the baking dish with plastic wrap and place it in the fridge until you’re ready to bake it. Then, proceed with the baking instructions as listed!
How Should I Store Leftover Spinach and Artichoke Chicken Casserole?
If you end up having leftovers (which is unlikely to be honest), then allow them to cool completely before transferring to an airtight container and storing in the fridge. This will stay good for several days and is best enjoyed re-heated so the cheese gets all melty!
Find the full recipe below. As always, please let me know if you tried it by leaving a rating and review below and tagging me on Instagram, @munchinwithmaddie_.
Looking for more High-Protein Recipes?
- High-Protein Stuffed Shells
- Creamy Buffalo Chicken Casserole
- The BEST Ground Turkey Enchilada Skillet
- Jalapeno Popper Chicken Casserole
- Dairy Free Butter Chicken Meatballs
High-Protein Spinach Artichoke Chicken Casserole
Equipment
- dish towel or cheesecloth
- large pan
- spatula
- aluminum foil
- 9×13" or 9×9" baking dish
Ingredients
- 16 oz cottage cheese (4% preferred)
- 2 garlic cloves peeled
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 1 tsp avocado oil or olive oil
- 1 lb boneless, skinless chicken breast cut into bite-sized pieces
- kosher salt to taste
- black pepper to taste
- ½ cup low-moisture, part skim, finely shredded mozzarella cheese
- â…” cup finely grated parmesan cheese
- 1 can artichoke hearts (16oz), drained
- 6 oz frozen chopped spinach thawed
Instructions
- Preheat oven to 350F.
- Optional but encouraged: If time allows, heavily season the cubed chicken breast with kosher salt and let it sit at room temperature for 20+ minutes, or while you prepare the remaining ingredients. This acts as a "dry brine" to yield moist & flavorful chicken!1 lb boneless, skinless chicken breast, kosher salt
- Place your artichoke hearts into a thin dish towel, cheesecloth or paper towel and squeeze out all the excess liquid. It's okay if the artichokes get a bit smushed in the process! Then, finely chop them up and set aside.1 can artichoke hearts
- Use the same dish towel to then squeeze out all the excess liquid from the thawed spinach. Don't skip this step!6 oz frozen chopped spinach
- Bring a large pan to medium heat. Once hot, add the oil. Then, add the cubed chicken and spread it out in the pan so that there's no overlap. Season with black pepper. Cook for 2-3 minutes, then flip and continue cooking for 2-3 more minutes, until mostly done through. Remove chicken from the pan, draining off any excess grease/liquid, and set aside.1 tsp avocado oil, black pepper
- In a small food processor, add the cottage cheese, garlic, salt, pepper and onion powder. Blend until smooth.16 oz cottage cheese, 2 garlic cloves, ½ tsp kosher salt, ¼ tsp black pepper, ¼ tsp onion powder
- To your baking dish add the cooked chicken, spinach, artichokes, blended cottage cheese and about ⅔ of the mozzarella and parmesan (reserving the rest for topping). Stir with a spatula until combined and then spread out evenly in the baking dish.½ cup low-moisture, part skim, finely shredded mozzarella cheese, ⅔ cup finely grated parmesan cheese
- Cover the baking dish with foil and transfer to the oven for 20 minutes.
- Remove the foil, sprinkle the remaining mozzarella and parmesan evenly over top, and transfer back to the oven to bake, uncovered, for 10 more minutes. I like to switch to broil for a few minutes at the end to get a golden, bubbly crust. Enjoy!
Video
Nutrition
**Maddie was compensated by Hood Cottage Cheese for creating content pertaining to this recipe.
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