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Artichoke Chicken Casserole

This is my favorite casserole! It is so easy to prepare and tastes delicious. The creamy texture with tender bits of chicken pair well with a salad for dinner. Perfect for a busy day.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course

Equipment

  • measuring cup
  • 1 knife
  • Measuring spoons
  • Kitchen towel to squeeze dry the spinach
  • 1 large mixing bowl
  • 1 casserole dish
  • Cooking Spray

Ingredients
  

  • 1/2 cup cottage cheese
  • 1/2 cup sour cream
  • 1 can condensed cream of chicken soup
  • 1 lemon, juice and zest
  • 1/4 cup fresh parsley, chopped
  • 1-1.2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. pepper
  • 1 cup onion
  • 1 tsp. minced garlic
  • 1/3 cup milk
  • 2 cups shredded chicken, cooked
  • 1 jar artichoke hearts packed in water, chopped
  • 1 bag frozen chopped spinach, squeezed dry
  • 1 cup cheddar cheese, shredded
  • 1 cup mozzarella
  • 1 cup Parmesan
  • 4 Tbsp. butter, cubed
  • 1/2 cup sliced almonds, chopped

Instructions
 

  • In a bowl, stir together the cottage cheese, sour cream, cream of chicken soup (I make my own Keto version), lemon juice and zest, garlic powder, onion powder, parsley, onion, garlic, pepper and milk.
  • Add the chicken, artichokes and spinach, mozzarella cheese and cheddar.
  • Pour into a greased casserole dish.
  • Top with Parmesan and dot with butter.
  • Sprinkle the top with the sliced almonds for some added crunch.
  • Bake at 350 degrees for 35 minutes.