Ingredients:
2 cups cooked, shredded chicken breast
1 (14 oz) can artichoke hearts, drained & chopped
3 cups fresh spinach (or 1 cup frozen, thawed & squeezed)
1 cup cottage cheese (adds creaminess + protein)
1/2 cup plain Greek yogurt (more protein & tang)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella or part-skim cheese
2 cloves garlic, minced
1/2 tsp onion powder
1/4 tsp black pepper
Optional: 1/4 tsp crushed red pepper for a little kick
🔥 Instructions:
Preheat oven to 375°F (190°C). Lightly grease a 9×9″” or similar casserole dish.
Sauté spinach in a skillet with a little olive oil (if using fresh) just until wilted. Let cool slightly.
Mix the base:
In a large bowl, stir together the cottage cheese, Greek yogurt, Parmesan, garlic, and seasonings.
Add the rest:
Fold in chicken, artichokes, spinach, and 1/2 cup of the shredded cheese.
Assemble:
Pour mixture into casserole dish and top with remaining mozzarella.
Bake for 25–30 minutes, or until hot and bubbly and cheese on top is golden.
💡 Optional Add-Ins:
Cooked quinoa or lentils for extra fiber & texture
Chopped mushrooms or roasted red peppers
Swap mozzarella for part-skim provolone or fontina