Ingredients
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen spinach, thawed and drained
- 1 cup plain Greek yogurt
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Mixture:
- In a large mixing bowl, combine shredded chicken, chopped artichoke hearts, thawed spinach, Greek yogurt, cottage cheese, minced garlic, onion powder, salt, and pepper. Mix thoroughly.
- Assemble the Casserole:
- Grease a 9×13-inch baking dish.
- Spread the chicken mixture evenly in the dish, then sprinkle shredded mozzarella and grated Parmesan on top.
- Bake:
- Bake in the preheated oven for 25–30 minutes, or until hot, bubbly, and the cheese is golden brown.
- Serve:
- Let the casserole cool for a few minutes, garnish with fresh parsley if desired, and serve warm.
Notes
- For a keto-friendly version, use full-fat yogurt and cottage cheese.
- Add mushrooms, bell peppers, or zucchini for extra vegetables.
- To reheat, warm leftovers in the microwave or oven for a fresh-from-the-oven taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
