High-Protein Spinach Artichoke Chicken Casserole for Easy Weeknight Dinners

Looking for a meal that actually keeps you full—and doesn’t require a culinary degree or a babysitter to pull off? High-Protein Spinach Artichoke Chicken Casserole is your weeknight hero. This dish is like your favorite creamy spinach artichoke dip met a responsible adult and decided to bulk up with cottage cheese and juicy chicken breast. With a whopping 47 grams of protein per serving and only 13g of carbs, it’s got that feel-good, eat-good energy we’re all chasing. The best part? It comes together with everyday ingredients and doesn’t wreck your kitchen.

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What is High-Protein Spinach Artichoke Chicken Casserole?

Think of it as the comfort food you already love—spinach artichoke dip—but in dinner form. This High-Protein Spinach Artichoke Chicken Casserole takes tender chicken breast and mixes it with tangy artichoke hearts, creamy cottage cheese (yes, cottage cheese, trust the process), melty mozzarella, and nutrient-packed spinach. It’s baked until bubbly and golden, creating a meal that’s rich, savory, and totally satisfying. Bonus: It’s low-carb and gluten-free without even trying too hard.

Reasons to Try High-Protein Spinach Artichoke Chicken Casserole

Let’s be honest—some nights just call for a one-dish wonder. Here’s why this one’s a keeper:

• Protein-packed: Each serving brings 47g of protein—great for muscle repair, energy, and keeping hangry 8 p.m. snacking at bay.
• Picky-eater approved: Cheesy? Check. Chicken? Check. Hidden greens? Double check.
• Leftover gold: Tastes even better the next day. We love a glow-up.
• No weird ingredients: You probably have most of this on hand already.
• Meal-prep friendly: Bake once, eat smart all week.

Ingredients Needed to Make High-Protein Spinach Artichoke Chicken Casserole

Let’s talk ingredients — not the boring kind, but the stuff that makes this High-Protein Spinach Artichoke Chicken Casserole your go-to weeknight MVP. Every element here does double duty: flavor, nutrition, and practicality. You don’t need anything fancy, just solid staples you probably already have (or can grab easily on your next grocery run). Here’s what makes this casserole both wholesome and seriously satisfying:

• 1 lb boneless, skinless chicken breast, cubed
  This is the powerhouse behind the protein. Chicken breast is lean, high in protein, and perfect for casseroles because it holds up well in baking. Dice it into bite-sized pieces so you get a little in every forkful. Want more easy chicken dinner ideas? Try this Chicken Mozzarella Pasta for a creamy, high-protein option.
• 16 oz cottage cheese (4% fat preferred)
  Don’t side-eye this one — cottage cheese is the unsung hero of this dish. When blended, it becomes creamy and luxurious (without heavy cream), and it adds a serious protein boost. Go for the 4% version for better flavor and texture. It’s what helps this casserole earn its high-protein badge.
• 2 garlic cloves, peeled
  Fresh garlic adds a fragrant base that cuts through the richness. Don’t skimp here. If you’re a garlic lover, feel free to toss in a third clove.
• ½ tsp kosher salt + more for seasoning
  Kosher salt has a cleaner taste and sticks better to the chicken. You’ll use it in stages — both in the chicken and the cottage cheese blend — so you can control the saltiness.
• ¼ tsp black pepper + more to taste
  A subtle kick to balance the creamy ingredients. Add more if you like a bit of bite.
• ¼ tsp onion powder
  This pantry staple adds background flavor that complements both the spinach and artichokes. It also blends beautifully into the cheese mixture.
• 1 tsp avocado oil (or olive oil)
  Just enough to sear the chicken without making it greasy. Avocado oil has a high smoke point and mild flavor, but olive oil works fine too.
• ½ cup shredded mozzarella cheese (low-moisture, part-skim)
  You’ll mix some in, and save some for that melty, golden topping. The part-skim version keeps things lighter but still satisfies the cheese lovers in the house.
• ⅔ cup finely grated parmesan cheese
  Adds that salty, nutty finish that balances the tang of the artichokes and the richness of the cottage cheese. A little goes a long way here.
• 1 can (16 oz) artichoke hearts, drained and squeezed dry
  Artichokes bring in texture, a touch of acidity, and a slightly earthy flavor that keeps the dish from feeling too heavy. Be sure to really press out the moisture — nobody wants a watery casserole. Rough chop them so they mix evenly throughout.
• 6 oz frozen chopped spinach, thawed and squeezed dry
  Spinach adds fiber, color, and nutrients — iron, vitamin K, and a bit of bulk to make this meal feel complete. Again, dry it well. Spinach holds a lot of water, and skipping this step is a one-way ticket to soggy-town.

This whole list works together like a dream. You’re getting complete proteins, healthy fats, and veggies all in one dish. No juggling side dishes unless you want to. Plus, this combo is what gives the High-Protein Spinach Artichoke Chicken Casserole its rich, creamy bite — without the guilt.

Looking for another protein-rich, veggie-forward casserole? You might also like our Healthy Chicken Cauliflower Rice Casserole — it’s a great low-carb dinner packed with flavor.

Instructions to Make High-Protein Spinach Artichoke Chicken Casserole

If you’re craving something warm, comforting, and full of flavor without wrecking your health goals, this High-Protein Spinach Artichoke Chicken Casserole is about to be your new favorite. Here’s the full, foolproof step-by-step guide to getting it on your table with minimal fuss (and zero drama).

Step 1: Preheat the Oven and Prep the Chicken

Start by preheating your oven to 350°F (175°C). While that’s warming up, cube 1 lb of boneless, skinless chicken breast into bite-sized pieces. If you’ve got a few extra minutes, toss the chicken with a generous pinch of kosher salt and let it rest at room temperature for about 20 minutes. This little trick, called dry brining, helps your chicken stay juicy while baking — it’s like a spa treatment before the oven.

Shortcut Option: Don’t have time to cook raw chicken? You can totally use shredded rotisserie chicken here. Just skip to step 5 and thank yourself later.

Step 2: Squeeze the Liquid from Spinach and Artichokes

Excess moisture is the enemy of a creamy casserole.
Grab a clean dish towel (or layers of sturdy paper towels) and wrap up your thawed 6 oz of chopped spinach. Squeeze like you’re trying to win a hand strength contest. Do the same with your drained can of artichoke hearts — yes, even though they’re canned, they hold a ton of water. It’s fine if they get a little smashed; you’ll chop them up anyway.

Pro tip: If you skip this, your casserole may end up watery instead of rich and creamy. Not ideal.

Step 3: Cook the Chicken

Heat 1 tsp of avocado oil or olive oil in a large nonstick skillet over medium heat.
Once the oil is shimmering, add your seasoned, cubed chicken in a single layer. Don’t overcrowd the pan — give each piece a little breathing room. Cook for about 3 minutes, then flip and cook another 2–3 minutes, until the chicken is mostly cooked through (it’ll finish in the oven). Remove from the heat and drain off any extra liquid or fat.

Step 4: Blend the Cottage Cheese Sauce

In a food processor or high-speed blender, combine:

• 16 oz of cottage cheese (4% fat)
• 2 garlic cloves, peeled
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp onion powder

Blend until it’s smooth and creamy — this is your magic mixture that gives the casserole its signature creamy texture without needing any heavy cream or mayo. You won’t even taste the cottage cheese, promise. If you’ve got picky eaters in the house, this trick is golden.

Step 5: Mix Everything Together in a Baking Dish

In a 9×13-inch baking dish, combine:

• The cooked chicken
• The well-drained spinach and chopped artichokes
• The blended cottage cheese mixture
• ⅔ of the shredded mozzarella and parmesan cheese

Use a spatula to gently stir until everything is evenly combined. This step feels like folding together dip and dinner — and honestly, it smells amazing already.

Want more casseroles that pull double duty like this one? Don’t miss our reader-favorite Stuffing Chicken Casserole, perfect for when you want comfort food with a Southern twist.

Step 6: Bake Covered

Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes to let all the flavors marry and the cheese start to melt into everything. This helps keep the chicken moist and allows the spinach and artichokes to mellow into the creamy sauce.

Step 7: Top with More Cheese and Finish Baking

Remove the foil and sprinkle the remaining mozzarella and parmesan evenly over the top. Pop it back into the oven, uncovered, and bake for an additional 10 minutes. If you’re all about that golden crust (who isn’t?), switch your oven to broil for 2–3 minutes at the end — just keep a close eye so it doesn’t burn.

You’re looking for bubbling edges, lightly browned cheese on top, and a casserole that smells like it came from a fancy comfort food bistro.

Step 8: Let it Cool (Just a Bit) and Serve

Once it’s out of the oven, let it rest for 5 minutes before slicing. This helps everything set up a bit so it scoops beautifully and doesn’t fall apart. Serve it as-is, or plate it with a side salad or roasted veggie if you want to stretch it even further.

Bonus Tips:

• Make ahead? Yes, you can assemble the whole thing up to 24 hours in advance and store it covered in the fridge. Just bake when ready!
• Feeding picky eaters? They’ll never guess there’s spinach in this thanks to all that creamy, cheesy goodness.
• On a low-carb kick? This casserole clocks in at just 13g of carbs per serving — you’re winning dinner and your macro goals.

What to Serve with High-Protein Spinach Artichoke Chicken Casserole

This dish can totally fly solo, but if you’re feeding a crowd (or just love a good side situation), here are a few winning combos:

• A crisp green salad with lemon vinaigrette
• Garlic roasted green beans
• Roasted Acorn Squash with Brown Sugar for a cozy sweet-savory balance
• Or even some crusty sourdough if carbs are on the table

Key Tips for Making High-Protein Spinach Artichoke Chicken Casserole

• Drain those greens! Spinach and artichokes both hold a TON of water. Don’t skip the towel squeeze.
• Try rotisserie chicken if you’re really short on time—just skip the cooking step and jump straight to mixing.
• Want it spicier? Add a pinch of crushed red pepper or a dash of hot sauce to the cheese blend.
• Use full-fat cottage cheese for best texture. It blends better and tastes creamier.

Storage and Reheating Tips for High-Protein Spinach Artichoke Chicken Casserole

• Fridge: Store in an airtight container for up to 4 days. It reheats beautifully.
• Freezer: Cool completely, then freeze in individual portions. Thaw overnight in the fridge before reheating.
• Reheat: Microwave in 30-second bursts or bake at 325°F for 15–20 minutes. Add a splash of water and cover loosely with foil to avoid drying out.

FAQs

Can I make this ahead of time?
Absolutely! Assemble everything, cover, and refrigerate up to 24 hours in advance. Bake when ready.

Can I use fresh spinach instead of frozen?
Yes, just sauté it first to wilt and remove excess moisture.

Is there a dairy-free version?
You could try blending silken tofu or cashew cream in place of cottage cheese, but texture and flavor will change.

Can I use a different protein?
Sure! Turkey or even rotisserie chicken works great here.

Final Thoughts

This High-Protein Spinach Artichoke Chicken Casserole is comfort food that won’t leave you crashing or hangry an hour later. Whether you’re meal prepping, feeding picky kids, or just trying to eat a bit better without giving up flavor, this one’s got your back. It’s cheesy, creamy, filling, and oh-so-forgiving if you want to riff on it with different greens or cheese.

If you’re into cozy, crave-worthy casseroles, you might also love our Stuffing Chicken Casserole Recipe or the protein-packed Chicken Mozzarella Pasta.

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