Creamy Spinach Artichoke Chicken Casserole You'll Crave

Dive into this Spinach Artichoke Chicken Casserole packed with flavor and nutrition, perfect for family dinners or gatherings.

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Prep Time 15

Cook Time 50

Resting Time 10

Total Time 1 15

Servings: 6 servings

Course: Lunch

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

3 cups Cooked Shredded Chicken Breast Use skinless, organic chicken for healthiest option.
2 tablespoons Avocado Oil or Grass-Fed Butter/Ghee Substitute with olive oil if needed.
1 cup Whole Milk Cottage Cheese Opt for organic brands for best taste.
1 cup Organic Sour Cream Can be swapped with Greek yogurt for a tangy twist.
2 cups Shredded Mozzarella (divided) Go for organic for higher nutritional benefits.
½ cup Chopped Fresh Italian Parsley Substitute with any fresh herb you love.
1 teaspoon Mineral-Rich Salt Kosher salt is a great alternative.
1 teaspoon Garlic Granules or Powder Fresh minced garlic can elevate the dish.
1 teaspoon Dried Thyme Feel free to use basil or oregano.
2 tablespoons Lemon Juice and Zest Lime works well if you want to mix up the taste.
4 cups Fresh Organic Spinach Frozen spinach can be a substitute if well drained.
1 can Drained Artichoke Hearts Ensure they are not marinated for best taste.

Equipment

1½ quart casserole dish

Method

Preheat your oven to 375°F (190°C) and grease a 1½ quart casserole dish with avocado oil or butter.
In a large mixing bowl, combine cooked shredded chicken, avocado oil or grass-fed butter, whole milk cottage cheese, and organic sour cream. Stir until fully blended.
Add 1½ cups of shredded mozzarella, chopped fresh parsley, mineral-rich salt, garlic granules, and dried thyme. Stir in lemon juice and zest until well incorporated.
Gently fold in fresh organic spinach and drained artichoke hearts, being careful not to over-mix.
Pour the mixture into the greased casserole dish, smoothing the top with a spatula.
Sprinkle the remaining ½ cup of shredded mozzarella evenly on top.
Bake in the preheated oven for 40 to 50 minutes until the top is lightly golden brown.
Remove from the oven and let the casserole rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days. To freeze, wrap tightly in plastic wrap and aluminum foil for up to 3 months. Reheat in the oven.

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