High Protein Spinach Artichoke Chicken Casserole

There’s something about the smell of garlic and melting cheese that always takes me back to a Sunday afternoon in my little kitchen, where I’d tuck a casserole into the oven and let the house grow cozy while life happened around me. I know many home cooks worry about timing, whether a gluten-free dinner will feel satisfying, or if a healthy dish will be dry and sad. I want you to know this High Protein Spinach Artichoke Chicken Casserole is forgiving, simple, and quietly comforting — the kind of meal that makes weeknights feel easier and company dinners feel like a warm hug.

A Quick Look at This High Protein Spinach Artichoke Chicken Casserole Recipe

This casserole blends familiar ingredients like cottage cheese and tender chicken with spinach and artichokes for a creamy, crave-worthy dish. It’s high in protein, easy to put together, and reliably moist thanks to the cottage cheese base. Ideal for gluten-free home cooking because the textures are forgiving and the steps are straightforward. Keep reading — I’ll guide you through gentle swaps and little tips that make it a weeknight winner.

Ingredients You’ll Need for High Protein Spinach Artichoke Chicken Casserole

I’m listing the ingredients in friendly groups so you can glance quickly and gather everything without stress. Everything below is naturally gluten-free — fresh, pantry, and dairy items that are easy to find. If you’re shopping for a gluten-free kitchen, these are trusted choices I use at home.

Essentials

• Cottage Cheese — 16 oz (4% milkfat preferred): This is the heart of the casserole’s creaminess and the main reason the dish stays moist. I like 4% for body, but any full-fat cottage cheese will do. Make sure it’s a smooth-style cottage cheese if possible; it blends very smoothly.
• Garlic — 2 cloves, peeled: Fresh garlic gives the filling that warm, savory lift. If you’re short on time, a teaspoon of good-quality jarred minced garlic works.
• Kosher Salt — 1/2 teaspoon, plus more to taste: I use kosher for gentle seasoning while the chicken rests and to draw some flavour out of the chicken. Add more at the end if needed.
• Black Pepper — 1/4 teaspoon, plus to taste: Freshly ground if you can — it brightens the whole dish.
• Onion Powder — 1/4 teaspoon: A subtle, savory background note that complements the garlic without introducing any crumbs or binders.
• Avocado Oil or Olive Oil — 1 teaspoon: For cooking the chicken. Both are gluten-free and give a gentle sear.
• Boneless, Skinless Chicken Breast — 1 lb, cut into bite-sized pieces: Chicken breast is lean and protein-rich. Bite-sized pieces cook quickly and evenly.
• Low Moisture, Part Skim, Finely Shredded Mozzarella Cheese — 1/2 cup + extra for topping: Melts nicely without becoming greasy. Keep it finely shredded so it melds into the filling.
• Finely Grated Parmesan Cheese — 2/3 cup, divided: Parmesan adds a nutty, savory depth. I suggest grating it finely so it distributes evenly.
• Artichoke Hearts — 1 can (16 oz), drained: Use the canned ones packed in water or brine (avoid any that list gluten-containing ingredients). Chop roughly if whole or halves.
• Frozen Chopped Spinach — 6 oz, thawed: Thawed and very well drained — this is the green that keeps the casserole hearty and nutritious. Fresh spinach can be used, but you’ll want to wilt and cool it first.
• Crushed Red Pepper Flakes — optional, pinch or to taste: A little heat if your family likes it.
• Fresh Herbs — optional (parsley, basil, or chives): A sprinkle at the end lightens and freshens the dish.
• Sliced Green Onions — optional for garnish: For a crisp, oniony finish.

Optional Add-ons

• Lemon Zest — a little zest added to the cottage cheese blend brightens the flavors and pairs beautifully with artichoke hearts.
• Dijon Mustard — 1 teaspoon whisked into the cottage cheese mixture for a subtle tang.
• A few tablespoons of gluten-free breadcrumbs (or finely crushed gluten-free crackers) for a crisp topping if you enjoy a crunchy crust.
• A small handful of chopped roasted red peppers for sweetness and color.
• A splash of chicken broth (gluten-free) if your filling feels too thick as you fold ingredients together.

Substitutions and Shortcuts

• Cottage Cheese Swap: If you prefer, you can use ricotta (same amount) for a slightly different texture; both are gluten-free. Greek yogurt (full fat) can be used in a pinch — about 1 to 1¼ cups — but expect a tangier profile.
• Chicken Swap: Use leftover roasted chicken or rotisserie chicken (about 2 cups shredded) to save cooking time. Make sure the rotisserie is gluten-free (some seasonings contain gluten).
• Cheese: If you only have whole milk mozzarella, it’s fine; you may get a slightly creamier melt. For a sharper finish, swap part of the mozzarella for a bit more Parmesan.
• Spinach: Fresh baby spinach can be substituted (use about 6–8 cups fresh, wilt briefly in a pan, then drain and squeeze dry).
• No Food Processor? Mash cottage cheese with a fork and stir vigorously, or use an immersion blender in a deep bowl to get a smoother texture.
• Time-Saving: Cook your chicken the day before and refrigerate. Then assembly is just mix-and-bake.
• Dairy-Free Note: This recipe relies on dairy for texture. If you need dairy-free, expect a different texture; a dairy-free soft cheese plus a spoon of tapioca starch could be experimented with, but I recommend sticking to the original for best results.

How to Make High Protein Spinach Artichoke Chicken Casserole Step-by-Step

I like to think of this as a kind, uncomplicated process. I’ll walk you through each step slowly, so you don’t feel rushed. Perfection isn’t required — a few browned bits on the chicken or a slightly rustic fold of the filling means you’re cooking with love, not in a testing kitchen.

1. Preheat and rest the chicken

   • Preheat your oven to 350°F (175°C). This gentle temperature lets the casserole heat through evenly and finish with a melty top.
   • Season the bite-sized chicken pieces with 1/2 teaspoon kosher salt and a pinch of black pepper. Let them rest on the counter for about 20 minutes. This simple rest helps the salt start penetrating the chicken so it tastes seasoned through, not just on the surface.

2. Drain and prepare the greens and artichokes

   • While the oven preheats and chicken rests, drain the can of artichoke hearts well. Roughly chop them if they’re large.
   • Thaw the frozen chopped spinach (if you didn’t do it earlier): place it in a colander and press gently to remove most water. Then wrap the spinach in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as you can. Too much moisture will make the casserole watery, and we want creamy, not soupy.

3. Cook the chicken gently

   • Heat 1 teaspoon of avocado or olive oil in a large skillet over medium heat. Add the chicken pieces in a single layer. You may do this in two batches if your pan is small — crowding creates steam and prevents a nice edge on the chicken.
   • Cook for about 8–10 minutes, stirring occasionally, until the chicken is nearly cooked through but not completely done (a few thin, white bits inside are okay because it will finish in the oven). You want the pieces to have a little color and to be juicy. Remove the pan from the heat and set the chicken aside to cool slightly.

4. Make the cottage cheese base (easy and forgiving)

   • In a food processor, add the cottage cheese, peeled garlic cloves, 1/4 teaspoon black pepper, 1/4 teaspoon onion powder, and a pinch more salt if you like. Pulse until the mixture is smooth and velvety. If you don’t have a food processor, an immersion blender or a regular blender will do the job. If you only have a fork, mash energetically — it’ll be more rustic, and that’s perfectly fine.
   • Taste the blend and adjust seasoning slightly. Keep in mind Parmesan will add salt later, so don’t over-salt now.

5. Combine the filling gently

   • In a large mixing bowl, fold together the cooked chicken, well-drained artichoke hearts, drained spinach, and the cottage cheese mixture. Fold gently with a spatula — you’re aiming for an even distribution without overworking the mixture. Over-mixing can break down the texture; a few streaks are okay.
   • Stir in two-thirds of the shredded mozzarella and two-thirds of the grated Parmesan. Folding cheese in at this stage helps pockets of melted goodness throughout the casserole.

6. Bake with confidence

   • Transfer the filling to a greased baking dish (an 8×8 or similar depth dish works well). Smooth the top just a bit with your spatula. Cover the dish with foil (tent the foil slightly so it doesn’t touch the cheese) and bake in the preheated oven for 20 minutes. This allows the filling to warm through and the flavors to marry.
   • Remove the foil, sprinkle the remaining mozzarella and Parmesan evenly over the top. Return the dish to the oven and bake uncovered for another 10 minutes. Keep an eye on it — you want the cheeses to melt and the top to color lightly. If you like a golden, slightly crisp top, place the casserole under a hot broiler for 1–2 minutes. Watch carefully when broiling; cheese can go from golden to burnt quickly.

7. Rest and finish

   • Let the casserole rest for 5–10 minutes after it comes out of the oven. Resting helps the filling set just enough so it slices nicely. Garnish with sliced green onions, a sprinkle of crushed red pepper flakes if you like heat, and a scattering of fresh herbs like parsley or chives for brightness.
   • Serve warm. I often spoon generous portions into bowls and watch people relax with that first cheesy bite.

A note on timing: If you’re using leftover cooked chicken, skip the skillet step and shorten baking time slightly — check that the casserole is heated through and the cheese is bubbly.

Common Mistakes to Avoid

I’ve learned over many cozy evenings in my kitchen that mistakes are part of the process and often lead to better results the next time. Here are three common ones I see at home and how to avoid them so your casserole turns out comforting and reliable every time.

Mistake 1: Dry or rubbery chicken

If the chicken ends up dry, it’s usually from overcooking in the pan or cutting pieces too small. Cook the chicken just until it’s nearly done in the skillet — it will finish in the oven. Larger-ish bite-sized pieces (about 1/2 to 3/4 inch) keep moisture better than paper-thin bites. Rest the cut chicken after salting; that simple bit of patience keeps it juicy.

Mistake 2: Over-mixing or under-seasoning the filling

Overworking the mixture can make the texture less inviting. Fold gently when combining the cottage cheese base with the chicken and veggies. Also, be modest but mindful with salt: season the chicken at the start and taste the blended cottage cheese before combining. Parmesan adds saltiness, so use it to help finish the seasoning rather than relying solely on the cottage cheese.

Mistake 3: Watery casserole from poorly drained spinach or artichokes

Loose liquid from thawed spinach or drained artichokes is the usual culprit for a watery bake. Squeeze the spinach dry in a towel and press the artichoke hearts so you’re not adding extra moisture to the dish. If your mixture looks runny before baking, a tablespoon or two of gluten-free breadcrumbs or a small sprinkle of tapioca starch mixed into the filling can help absorb excess liquid without changing flavor much.

Serving Suggestions for High Protein Spinach Artichoke Chicken Casserole

This dish feels like home — so I like serving it with simple, comforting sides that match the relaxed mood. Here are a few ideas that keep the meal gluten-free and family-friendly.

Creamy Mashed Potatoes or Cauliflower Mash

A scoop of creamy mashed potatoes or a lighter cauliflower mash is lovely alongside the casserole. Both soak up the flavorful juices, and the soft textures complement the cheesy filling. For a lower-carb option, cauliflower mash with a bit of butter and pepper works beautifully.

A Bright, Crunchy Salad

Balance the richness with a crisp salad: mixed greens, sliced cucumber, cherry tomatoes, and a lemony vinaigrette. The acidity cuts through the creaminess and keeps the meal feeling fresh and well rounded.

Simple Roasted Vegetables

Roasted carrots, asparagus, or Brussels sprouts tossed with olive oil and a pinch of salt are easy and wholesome. Roast them on a sheet pan while the casserole bakes for minimal extra effort and maximum comfort.

Conclusion

I hope you feel a little more confident and cozy about making this High Protein Spinach Artichoke Chicken Casserole. It’s one of those recipes that fits easily into a weeknight routine, yet feels special enough for sharing with friends. The cottage cheese keeps it tender and high in protein, the artichokes add that lovely, slightly briny note, and the melted cheeses give you comfort with every spoonful. If you want inspiration for similar comforting casseroles, I’ve found helpful ideas like the High-Protein Spinach and Artichoke Chicken Casserole and adaptations like the Healthy Spinach Artichoke Chicken Casserole | Recipes to Nourish useful for tweaking flavors or presentation. Make it your own, and don’t be afraid to warm the kitchen with this easy, forgiving dish again soon.

FAQs About High Protein Spinach Artichoke Chicken Casserole