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Healthy Spinach Artichoke Chicken Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 50 reviews
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Healthy Spinach Artichoke Chicken Casserole is a delicious and nutritious one-dish meal combining tender shredded chicken, creamy cottage cheese and sour cream, fresh spinach, artichoke hearts, and plenty of melted mozzarella. Baked to golden perfection, this casserole is perfect for a wholesome family dinner or meal prep and offers a balanced flavor with garlic, thyme, and fresh lemon zest.

Ingredients

Scale

Chicken and Dairy

  • 2 cooked skinless chicken breasts, preferably organic, shredded or cubed
  • 2 tbsp avocado oil or melted grass-fed butter or ghee
  • 1/2 cup organic whole milk cottage cheese
  • 3/4 cup organic sour cream (Nancy’s recommended)
  • 2 cups shredded mozzarella, preferably organic – divided (1 1/2 cups + 1/2 cup)

Herbs and Seasonings

  • 1/4 cup chopped fresh Italian parsley
  • 1 tsp mineral-rich salt
  • 1 1/2 tsp garlic granules or garlic powder
  • 1 tsp dried thyme
  • Juice and zest of 1/2 lemon

Vegetables

  • 2 cups fresh organic spinach
  • 18 oz drained artichoke hearts, halved (drain and discard liquid)

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 1 1/2 quart casserole dish with your choice of healthy fat—avocado oil, melted grass-fed butter, or ghee—and set it aside to get ready for the casserole mixture.
  2. Combine Base Ingredients: In a large mixing bowl, add the cooked shredded chicken along with the healthy fat, cottage cheese, and sour cream. Stir quickly to combine these ingredients evenly, creating a creamy base for the casserole.
  3. Add Cheese and Seasonings: Incorporate 1 1/2 cups of the shredded mozzarella cheese, chopped Italian parsley, mineral-rich salt, garlic granules, dried thyme, lemon juice, and lemon zest into the bowl. Stir thoroughly until everything is evenly distributed and well combined for a flavorful mixture.
  4. Fold in Vegetables: Gently fold in the fresh spinach and the drained, halved artichoke hearts. Mix just until these ingredients are incorporated to maintain their texture within the casserole.
  5. Assemble the Casserole: Pour the combined mixture into the prepared greased casserole dish. Evenly sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top to create a cheesy crust when baked.
  6. Bake the Casserole: Place the dish in the preheated oven and bake for 40 to 50 minutes. The casserole is done when the cheesy topping is lightly golden brown and bubbling.
  7. Rest Before Serving: Remove the casserole from the oven and allow it to sit for 10 minutes before serving. This resting time helps the casserole set, making it easier to portion and enhancing the flavors.

Notes

  • Best Chicken to Use: Use leftover roasted chicken, chicken cooked and shredded from an Instant Pot or slow cooker, or boiled chicken. Instant Pot-shredded chicken is preferred for ease and tenderness.

Find it online: https://oliviadinner.com/healthy-spinach-artichoke-chicken-casserole-recipe/