Ingredients
Units
Scale
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/2 cup plain Greek yogurt (for extra protein)
- 4 oz cream cheese, softened
- 1 cup cottage cheese (blended smooth, optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella or provolone for topping
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch baking dish.
2. Make the Filling
In a large mixing bowl, combine:
Shredded chicken
Chopped artichokes
Spinach
Greek yogurt, cream cheese, and (optional) blended cottage cheese
Mozzarella, Parmesan, garlic, onion powder, salt, pepper, and red pepper flakes
Stir until everything is well mixed and creamy.
3. Assemble and Bake
Spread the mixture evenly in the baking dish. Top with the remaining ½ cup shredded cheese.
Bake for 25–30 minutes, or until hot, bubbly, and golden on top.
Let rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
- Low-carb option: Serve as-is or over cauliflower rice or zucchini noodles.
- Add crunch: Sprinkle with almond flour or crushed pork rinds before baking for a crispy topping.
- Make ahead: Assemble the casserole, cover, and refrigerate up to 1 day before baking.