Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 1 cup fresh spinach, chopped
- 1/2 cup canned artichoke hearts, chopped
- 1 cup cottage cheese
- 1/2 cup cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- Black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish.
- In a large mixing bowl, combine cottage cheese, cream cheese, half of the mozzarella, parmesan, garlic, Italian seasoning, salt, and black pepper. Mix until smooth.
- Stir in the shredded chicken, chopped spinach, and artichoke hearts. Mix until everything is evenly combined.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the remaining mozzarella cheese over the top.
- Bake for 25 to 30 minutes, until the casserole is hot and bubbly.
- Let it rest for 5 minutes before serving.
Notes
- Use rotisserie chicken to save time on busy nights.
- Drain the artichoke hearts well before chopping to avoid a watery casserole.
- You can swap cottage cheese for ricotta if you prefer a smoother texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This casserole freezes well. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Add red pepper flakes if you want a little heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 115mg