This spinach and artichoke chicken casserole turns the classic dip into a full dinner by baking browned chicken pieces with artichoke hearts and well-drained spinach in a smooth cottage cheese sauce that becomes creamy in the oven without feeling heavy. Shredded mozzarella melts throughout and lightly browns on top so the casserole scoops cleanly and holds together on the plate, giving you a warm, satisfying meal that’s comforting but practical for busy weeknights.
What You Need to Know
MAIN INGREDIENTS: Boneless skinless chicken breasts, avocado oil, 4% cottage cheese, frozen spinach, canned artichoke hearts, whole milk mozzarella cheese, garlic powder, onion powder, salt, black pepper
QUICK STEPS: Brown chicken pieces in a skillet, blend cottage cheese with seasonings until smooth, thoroughly squeeze liquid from spinach and artichokes, fold everything together with shredded mozzarella, spread into casserole dish, top with remaining cheese, bake covered then uncovered until lightly golden
TOTAL TIME AND YIELD: 55 minutes, 6 servings
Why This Recipe
- What makes this spinach and artichoke chicken casserole practical is the blended cottage cheese, which bakes into a creamy sauce without needing cream cheese or mayonnaise while still holding the casserole together.
- Browning the chicken first adds texture, and removing excess moisture from the vegetables keeps the finished dish creamy instead of watery, with a lightly golden mozzarella top that finishes it cleanly.
Chicken and Artichoke Bake Ingredients
You’ll need:
- 2 tablespoons avocado oil
- 2 boneless skinless chicken breasts (approximately 1 ¼ pounds), cut into 1-inch pieces
- 16 ounces 4% milkfat cottage cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14-ounce can artichoke hearts, quartered and drained
- 10 ounces frozen spinach, thawed and drained
- 2 cups (from an 8-ounce block) whole milk mozzarella cheese, shredded and divided (1 ½ cups in the casserole mixture and ½ cup to top)
Artichoke Chicken Casserole Substitutions and Additions
CHICKEN: Boneless skinless chicken breasts are browned and cut into bite-size pieces for this version, but cooked shredded chicken or leftover roasted chicken can be used instead. If using pre-cooked chicken, add it directly to the mixture and skip the browning step.
SPINACH: Frozen spinach works best here because it blends evenly into the sauce once thoroughly squeezed dry. Fresh spinach can be substituted by sautéing it first until wilted, then pressing out all moisture before mixing in.
ARTICHOKE HEARTS: Canned artichoke hearts are ideal for their mild flavor and soft texture. Jarred marinated artichokes can be used, but rinse and drain them well so the vinegar and oil don’t overpower the casserole.
COTTAGE CHEESE: Use 4% milkfat cottage cheese for the smoothest baked texture. Lower-fat versions contain more water and can make the casserole looser after baking. Ricotta can substitute if needed, though the finished dish will be slightly softer.
MOZZARELLA CHEESE: Whole milk mozzarella melts evenly and helps the casserole hold together. Part-skim mozzarella works but won’t brown as deeply. Monterey Jack is a suitable alternative if you want a slightly sharper finish.
OIL: Avocado oil is used for its high heat tolerance when browning the chicken. Olive oil may be substituted without affecting the final texture.
SEASONING: The garlic powder, onion powder, salt, and pepper keep the flavor balanced around the vegetables and cheese. You can add a pinch of crushed red pepper flakes for gentle heat without changing the overall character of the dish.
How to Make Spinach and Artichoke Chicken
STEP ONE: Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
STEP TWO: Heat a large skillet over medium-high heat. Add the avocado oil and chicken pieces and cook for 8–9 minutes, stirring occasionally, until golden brown on all sides. Transfer to a clean plate and set aside.
STEP THREE: In a high-speed blender or food processor, combine the cottage cheese, garlic powder, onion powder, salt, and black pepper. Blend for 30–60 seconds until completely smooth, then transfer to a large mixing bowl.
STEP FOUR: Place the drained artichoke hearts in a clean tea towel or cheesecloth and squeeze out as much liquid as possible, then add them to the bowl with the cottage cheese mixture.
STEP FIVE: Using the same towel, squeeze the thawed spinach until all excess moisture is removed. Add the spinach to the bowl.
STEP SIX: Add 1½ cups of the shredded mozzarella cheese and the cooked chicken to the bowl, then gently fold until everything is evenly coated.
STEP SEVEN: Spread the mixture into the prepared baking dish and top with the remaining ½ cup shredded mozzarella cheese.
STEP EIGHT: Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake an additional 15–20 minutes, until the cheese is lightly golden and bubbly. Broil for the last 2–3 minutes if a darker top is desired.
STEP NINE: Remove from the oven and let the casserole rest for 5 minutes at room temperature before serving.
How to Serve Spinach Artichoke Chicken Bake
GARLIC BREAD: Serve this casserole with warm, crusty garlic bread to soak up the creamy sauce. The garlic adds an extra punch of flavor, making it a perfect match for the richness of the dish.
SIMPLE SALAD: A light Caesar salad provides a refreshing contrast to the creaminess of the casserole. The crisp texture and acidity of the salad help balance out the richness.
RICE OR QUINOA: For a heartier meal, serve the casserole over a bed of brown rice or quinoa. These grains soak up the cheesy sauce, making every bite extra satisfying. Cauliflower rice is another excellent option.
PASTA: You can even spoon this casserole over cooked pasta for an indulgent, pasta-bake-inspired meal. The creamy sauce pairs wonderfully with penne or rigatoni.
How to Store Chicken Artichoke Spinach Bake
IN THE REFRIGERATOR: Leftovers, once cooled to room temperature, can be transferred to an airtight container and refrigerated for up to 3 days.
IN THE FREEZER: Freezing is not recommended due to the high moisture content in the vegetables. If frozen then thawed, it may not reheat well and would be too watery when served.
Troubleshooting Tips for Spinach and Artichoke Chicken Casserole
- CASSEROLE IS TOO WATERY: Be thorough when squeezing the spinach and artichokes dry before mixing them in. Any remaining moisture releases during baking and loosens the cottage cheese sauce.
- SAUCE LOOKS GRAINY: Blend the cottage cheese until completely smooth before combining. If small curds remain, the sauce won’t bake up creamy.
- CHEESE DIDN’T MELT EVENLY: Use freshly shredded whole milk mozzarella rather than pre-shredded. Packaged shreds contain anti-caking agents that slow melting and browning.
- TOPPING ISN’T BROWNING: After the casserole is heated through, place it under the broiler for 2–3 minutes to lightly brown the surface, watching closely.
- CHICKEN IS TOUGH: Cook just until the chicken pieces are golden and cooked through before baking. Overcooking in the skillet will make them firm after the second bake.
- CASSEROLE DIDN’T HEAT THROUGH: Spread the mixture evenly in the dish and bake uncovered for the final portion of time so heat can reach the center and the sauce can set properly.
Frequently Asked Questions
Yes, you can substitute frozen spinach for fresh. Make sure to thaw it completely and squeeze out any excess moisture before adding it to the casserole. This helps avoid making the dish too watery.
You can substitute mayonnaise with additional sour cream or plain Greek yogurt. Greek yogurt will give the dish a slightly tangier flavor and lighter texture.
Yes! Mushrooms, bell peppers, or even zucchini can be added for extra texture and flavor. Just be sure to sauté them first to avoid adding too much moisture to the dish.
Spinach and Artichoke Chicken Casserole
Ingredients
- 2 tablespoons avocado oil
- 2 boneless skinless chicken breasts, approximately 1 ¼ pounds, cut into 1-inch pieces
- 16 ounces 4% milkfat cottage cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 14 ounces canned artichoke hearts, quartered and drained
- 10 ounces frozen spinach, thawed and drained
- 2 cups whole milk mozzarella cheese, shredded and divided into 1 ½ cups in the casserole mixture and ½ cup to the top (from an 8-ounce block)
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
- To a large preheated skillet, on medium-high heat, add the avocado oil and chicken. Cook the chicken for 8-9 minutes or until golden brown on all sides. Transfer to a clean plate and set aside.
- To a high speed blender, or food processor, add the cottage cheese, garlic powder, onion powder, salt, and black pepper. Blend on high for 30-60 seconds or until smooth. Transfer to a large bowl and set aside.
- Place the drained artichoke hearts into a clean tea towel, or cheese cloth, and squeeze out as much of the remaining liquid as possible. This is essential to ensuring that the casserole does not get too watery when baked. Add the artichoke hearts to the bowl of cottage cheese mixture.
- To the same tea towel, add the spinach and squeeze until all the excess liquid is removed. Transfer the spinach to the bowl with the cottage cheese mixture.
- Add 1 ½ cups of the shredded mozzarella cheese to the bowl along with the reserved cooked chicken.
- Gently fold all the ingredients together until fully coated with the cottage cheese mixture.
- Spread into the prepared baking dish, top the casserole with the remaining ½ cup shredded mozzarella cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is lightly golden and bubbly. You can broil the casserole for the last 2-3 minutes of bake time if desired for a darker golden cheese topping.
- Remove the spinach and artichoke chicken casserole from the oven and allow to cool at room temperature for 5 minutes before serving.
Notes
- For the best texture of the sauce and casserole, it is best to use 4% or whole milk cottage cheese and whole milk mozzarella cheese in this recipe.
- It is very important to squeeze out as much of the liquids from both the artichoke hearts and spinach as possible. If this is not done, your baked casserole will yield a more watery texture and not a creamy cheesy one.
- Olive oil can be used in place of the avocado oil in this recipe. The avocado oil is used for both its high smoke point and health benefits.
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