Creamy Chicken Spinach Artichoke Casserole (HEALTHY)

Tender chicken, spinach and artichokes are baked in an ultra creamy, ultra cheesy (and LOWFAT!!) sauce.

I wanted this dish to have all the flavor of spinach artichoke dip but in casserole form. A healthy, lower calorie, lower fat, creamy cheesy casserole….. I like a challenge:) Basing this recipe off of my Healthy Spinach Artichoke Dip was a no brainer (my all time favorite dip) Blended low fat cottage cheese and fat free cream cheese is the secret to keeping the fat down while maintaining that rich taste.

I used leftover chicken thigh meat because of how moist and flavorful it is. If you have leftover chicken breast or pieces from a rotisserie chicken, that would work awesome as well. If you don’t have any leftover chicken, it’s so easy to bake some up. All you have to do is place those skinless, boneless thighs in a baking dish, brush with olive oil, sprinkle on garlic powder, pepper and a squeeze of lemon. Cover and bake at 375 until they are no longer pink. Depending on the thickness of the meat, expect it to bake appx 45-60 minutes. See? Super easy AND now you can use the leftover meat from this casserole to make my Easy Chicken Orzo Soup. One package of chicken= two dinners. Now that’s a win! Oh and did I mention that for only 211 calories a serving, you get 23 grams of protein?

  This creamy garlicky delight of a casserole is so easy to put together, you can have dinner on the table in under 45 minutes. You could even make it ahead of time and then pop it in the oven as dinner approaches. I love make ahead meals. It totally takes the stress out of dinner time. Between homework and karate and a million other things, is nice to enjoy a meal together (preferably a meal that only took you minutes to prepare) I served this over brown rice, but I think it would also be great over pasta, potatoes, or any grain.

Creamy Chicken Spinach Artichoke Casserole (HEALTHY)

  • Yield: 8 servings (appx 1/2 cup)
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


  • 1 1/2 cups 1% cottage cheese
  • 4 ounces fat free cream cheese (softened)
  • 1 small onion (peeled and quartered)
  • 12 ounce jar quartered artichoke hearts (drained)
  • 10 ounce chopped frozen spinach (thawed and drained)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 cup finely shredded Italian mix cheese
  • 2 cups (11 ounce) diced cooked skinless chicken thigh (breast or even a mix would work as well)
  • 1/3 cup whole wheat panko crumbs
  • 2 tablespoons shredded parmesan cheese


  1. Preheat oven to 350F

  2. In a medium sized food processor (or blender) combine the cottage cheese and cream cheese and blend until smooth.

  3. In a medium sized food processor (or blender) combine the cottage cheese and cream cheese and blend until smooth.

  4. Add the onion and drained artichokes to the food processor and chop or dice into very small pieces. You could do this by hand but its SO much faster to just throw in the processor.

  5. Add the onion and artichoke mixture to the bowl of cottage and cream cheese.

  6. Stir in the garlic, pepper, drained spinach, and Italian cheese. Mix well.

  7. Stir in chicken.

  8. Pour into a small to medium casserole dish.

  9. Sprinkle on panko and parmesan.

  10. Bake uncovered for 20 minutes or until bubbling.

  11. Allow to sit for 10 minutes. Serve on it's own or with your favorite pasta, rice, or potato. Leftovers would make a great lunch with some pita chips or baguette.


Nutrition Facts Servings 8 (appx 1/2 cup) Amount Per Serving Calories 211 Total Fat 8g Saturated Fat 3g Monounsaturated Fat 2g Polyunsaturated Fat 1g Trans Fat 0g Cholesterol 52mg Sodium 672mg Potassium 312mg Total Carbohydrate 11g Dietary Fiber 3g Sugars 4g Protein 23g


Leave a Reply

Your email address will not be published. Required fields are marked *