High-Protein Spinach & Artichoke Chicken Casserole
Ingredients:
2 cups cooked, shredded chicken breast
1 (14 oz) can artichoke hearts, drained and chopped
3 cups fresh spinach (or 1 cup frozen, thawed and squeezed)
1 cup cottage cheese
1/2 cup plain Greek yogurt
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella or part-skim cheese
2 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
Optional: 1/4 tsp crushed red pepper
Directions:
1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch or similar casserole dish.
2. Sauté spinach in a skillet with a little olive oil (if using fresh) just until wilted. Remove from heat and let cool slightly.
3. In a large bowl, stir together the cottage cheese, Greek yogurt, Parmesan cheese, minced garlic, onion powder, black pepper, and crushed red pepper (if using). Mix until well combined.
4. Fold in the shredded chicken, chopped artichoke hearts, wilted spinach, and 1/2 cup of the shredded mozzarella cheese. Stir gently to distribute evenly.
5. Pour the mixture into the prepared casserole dish and spread it out evenly.
6. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese on top.
7. Bake in the preheated oven for 25–30 minutes, or until the casserole is hot and bubbly and the cheese on top is golden brown.
8. Remove from the oven and let it cool for a few minutes before serving.
Optional Add-Ins:
- Cooked quinoa or lentils for extra fiber and texture
- Chopped mushrooms or roasted red peppers
- Swap mozzarella for part-skim provolone or fontina
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 320 per serving | Servings: 6