The Cozy Story Behind This Casserole

Pulled this one out of my recipe box the other night when I noticed my fridge was basically just spinach (again) and a lone rotisserie chicken left over from a wild bulk-buying spree. Do you ever just look at your fridge and think, “Well, this is a mess, guess it’s time to get creative?” That’s basically how this high-protein spinach and artichoke chicken casserole was born, at least in my kitchen.

Oh! Actually, fun little detour. My aunt once tried to make this with kale and canned artichokes—she left the can lid in by accident (it survived, but the story still makes the rounds at Christmas). So, keep an eye on your can lids, folks.

Why I Keep Making This (and Why You Might Too!)

I make this when everyone’s hungry and I’m too tired to deal with a million dishes. My family goes wild for it because it’s cheesy, filling, and you can’t really taste the spinach (for those of you with picky eaters—like my youngest, who is still convinced green food is for “rabbits only”).

Also, I have this thing about trying to sneak in more protein… sometimes to the horror of anyone hoping for pizza night. But hey, this dish wins them over (most of the time). And, full confession—I used to get real annoyed trying to squeeze all the liquid out of spinach, but honestly, just microwave the frozen stuff and give it a light squeeze. Good enough!

Your Flexible Grocery List (Plus My Swaps)

2 cups cooked chicken, shredded or chopped (I use rotisserie when I’m feeling lazy; leftover grilled is fine too)
2 cups baby spinach, roughly chopped (fresh or one 10 oz box frozen—it really doesn’t matter, though my grandmother swore by fresh. I just buy whatever’s on sale.)
1 can (14 oz) artichoke hearts, drained and chopped (I like quartered, but halves work. Marinated ones are punchier.)
1 cup cottage cheese (or ricotta, if you’re feeling fancy. Sometimes I sub in Greek yogurt, which works surprisingly well!)
1/2 cup cream cheese, softened (Room temp is ideal, but I sometimes nuke it for 10 seconds. Don’t tell any French chefs.)
1/2 cup grated Parmesan (or “shaky cheese”—you know the green can?)
1 cup shredded mozzarella (or whatever “melty” cheese is hiding in your fridge)
2 cloves garlic, minced (Or a little squeeze from the jar. Sorry, purists.)
1 tsp dried Italian herbs (Or… just toss in some oregano and basil. Measuring isn’t really required.)
Salt and pepper, to taste (Sometimes I skip the salt entirely if my cheese is salty enough.)

How Do You Get This Casserole in the Oven?

First, crank your oven to 375°F (190°C). I always forget to preheat, so heads up—it takes a bit for some ovens. (Don’t panic if it’s only at 350 when you’re done prepping. It’ll all bake up in the end.)
In a big mixing bowl, slap in your cooked chicken, spinach, artichoke hearts, cottage cheese, cream cheese, Parmesan, half the mozzarella, garlic, and herbs. Get in there – hands or a sturdy spoon. (This is where I usually sneak a very non-hygienic taste. Don’t tell my mother.)
Toss in some pepper and a smidge of salt. Mix until it’s kind of a lumpy, hearty mess. Don’t worry if it looks a bit weird here—it always does!
Pour all that into a greased casserole dish (about 9×13″ or, honestly, whatever’s oven-safe and sort of rectangular. I’ve used pie plates in a pinch.)
Sprinkle over the rest of your mozzarella. Go wild, I won’t judge. (Actually, once I used double cheese—wow. Overkill, but delicious.)
Bake for 25-30 minutes, until bubbly and a little golden at the edges. Sometimes it gets a lovely brown patch on top, sometimes not—depends on the mood of your cheese.
Let it sit for 5-10 minutes before digging in. (If you can wait. I never can, and always burn my tongue.)

A Few Notes From My Messy Countertop

If you use frozen spinach, don’t drive yourself nuts wringing every last drop of water out. Just squeeze it a little, and call it done.
Cottage cheese texture freaks some folks out—if that’s you, just whiz it up in a food processor for a sec. Or, actually, just skip it and use all cream cheese. Totally works.
If you’re big on meal prep: this gets better the next day, I think. Flavors hang out and mellow. Who knew?

Some Variations I’ve Bumbled Into

Tried swapping chicken for chickpeas once—ended up more like a dip, but still tasty (serve with chips!)
I added sun-dried tomatoes once. Actually, I find it works better if you chop them up fine; whole pieces are too chewy.
Used extra kale instead of spinach during a wilted-produce crisis. It was, uh, not my finest hour. Stick to spinach or chard if you’re feeling wild.

Equipment (But Don’t Panic)

Big bowl (or just use the casserole dish if you don’t care about mess—confession: I do this a lot.)
Casserole dish – I use 9×13″ but an 8×8″ just means thicker slices. Or, two loaf pans? Why not.
Measuring cups/spoons? Maybe. Or use your best eyeballing skills.

High-Protein Spinach and Artichoke Chicken Casserole

How to Store It (Although…)

Covers and keeps in the fridge for up to 3 days, apparently. Though honestly, in my house it never lasts more than a day and a bit (someone always sneaks midnight seconds). If you’re more organized than me and want leftovers, just pop them in an airtight container. Microwave works for reheating—cover with a plate or you’ll be scrubbing cheese off your microwave for a week.

Serving It—Here’s How I Like It

We eat this casserole with a big pile of lemony greens on the side, or sometimes just crusty bread to scoop up the gooey bits. At a family brunch, my cousin swears by a little splash of hot sauce. Me? I like it with a dollop of Greek yogurt, straight up. And, not that you asked, but this is weirdly good cold from the fridge too.

Mistakes I’ve Made (and What You Can Learn)

Once tried to rush the bake time—ended up with gooey, underdone bits. Just wait it out, trust me.
Forgot to grease the pan, major hassle scraping out what should be bubbly casserole deliciousness. So—even if you’re in a rush, spray the dish!
I always think “more cheese is better,” but actually, too much cheese makes it heavy (said no one but me, apparently).

Some Questions Folks Have Actually Asked Me

Can I freeze this casserole?
Yeah, you sure can! I wrap it up tight and toss it in the freezer sometimes. Though, honestly, the texture is best when it’s fresh or just refrigerated a day or so; the cheese gets a little weird when frozen, but not a dealbreaker.
Is there a way to make it dairy-free?
I haven’t mastered a perfect dairy-free version, but swapping dairy for unsweetened plain nondairy yogurt and vegan cheese mostly works. You could check out some great tips on Minimalist Baker, who has amazing dairy-free hacks.
Can I use canned chicken?
Oh, for sure. It’s not my favorite (I kinda notice the texture), but if you’re in a pinch—it totally does the job. Just drain well!
What can I serve with it?
Try roasted veggies (I love these from Cookie and Kate) or even simple steamed green beans. Or, honestly, plain potato chips for a guilty pleasure.
Do I have to use artichokes?
Not really. The casserole’s flavor is pretty forgiving—just go big with extra spinach or toss in some sautéed mushrooms. But then, can you still call it “spinach & artichoke”…? Debatable!

High-Protein Spinach and Artichoke Chicken Casserole