Go Back
Healthy spinach artichoke chicken casserole baked dish with fresh ingredients.

Healthy Spinach Artichoke Chicken Casserole

A creamy and comforting baked casserole featuring tender chicken, spinach, artichoke hearts, and a blend of cheeses, elevated with lemon zest for a burst of freshness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort American
Calories: 380
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 2 pieces cooked skinless chicken breasts, shredded or cubed Use rotisserie or poach breasts until just cooked through.
  • 2 tablespoons avocado oil or melted grass-fed butter or ghee Avocado oil gives a neutral flavor or choose butter or ghee for richness.
  • 1/2 cup organic whole milk cottage cheese Small curd blends smoothly; pulse in a food processor for a silky texture.
  • 3/4 cup organic sour cream Can substitute with Greek yogurt for a lighter option.
  • 2 cups shredded mozzarella, preferably organic, divided Freshly shredded melts best; avoid pre-shredded to prevent anti-caking agents.
  • 1/4 cup chopped fresh Italian parsley Brightens the casserole without overpowering flavors.
  • 1 teaspoon mineral-rich salt Kosher or sea salt is preferred; taste to avoid over-salting.
  • 1 1/2 teaspoons garlic granules or garlic powder Use granules for a cleaner flavor; reduce quantity for fresh minced garlic.
  • 1 teaspoon dried thyme Dried thyme offers subtle warmth; fresh thyme can be added during baking.
  • 1/2 pieces lemon, juice and zest of Zest provides brightness; juice balances the dish.
  • 2 cups fresh organic spinach Chop larger leaves for even distribution.
  • 18 oz drained artichoke hearts, halved Canned or jarred artichokes are convenient; pat dry to remove excess moisture.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 1 1/2 qt. casserole dish.
  2. In a large mixing bowl, combine shredded chicken, avocado oil or butter, cottage cheese, and sour cream.
  3. Stir in 1 1/2 cups shredded mozzarella, parsley, salt, garlic, thyme, lemon juice, and lemon zest until fully combined.
  4. Gently fold in spinach and artichoke hearts.
  5. Pour mixture into the greased casserole dish and sprinkle remaining mozzarella on top.
Baking
  1. Bake at 375°F (190°C) for 40-50 minutes until the top is golden brown.
  2. Let sit for 10 minutes before serving.

Notes

Make sure shredded chicken is slightly warm for better blending. If the top browns too quickly, tent with foil and finish cooking.