Easy Chicken Spinach Casserole
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This easy Chicken Spinach Casserole, made with pulled rotisserie chicken, creamy cottage cheese, shredded cheddar, spinach, and eggs, is a comforting dump-and-bake recipe with 30g of protein and just 350 calories per serving. Perfect for breakfast, brunch, or brinner!
As someone who loves healthy food but refuses to settle for anything bland or boring, this chicken, cheese, and spinach-loaded cottage cheese casserole speaks my language. The OG recipe came from my mother-in-law’s recipe box. When I came across her Cheesy Spinach Casserole on a handwritten recipe card, I knew it would be a winner.
Her version was meatless, but I wanted to make it a meal, so I added lean, shredded chicken for an added protein boost. I swapped the American cheese with sharp cheddar and added a pinch of cayenne for good measure. I also doubled the recipe because, let’s be honest, you’re going to want leftovers.
The result? A chicken spinach casserole that yields an impressive 30 grams of protein for roughly 350 calories. Whether you’re meal-prepping breakfasts for the week ahead or want a comforting low-carb dinner, you’re going to love this dish. It’s become a family favorite, and I think my mother-in-law would definitely approve.😊
Why You’ll Love this Recipe
- Macro-friendly. With 30g of protein, 8g of net carbs, and only 350 calories per serving, it’s the kind of recipe that keeps you full without the heaviness of a traditional casserole.
- Dump-and-bake. You’re getting gourmet-level goodness in a casserole that takes about as much effort as ordering takeout.
- Versatile. It’s perfect for breakfast meal prep, quick and easy weeknight dinners, and even as a Sunday brunch centerpiece.
What You’ll Need
- Spinach. Frozen chopped spinach adds volume and fiber. Just know that it’s a water bomb, so thawing and draining it VERY well is crucial.
- Cottage cheese. Instead of relying on cream cheese, I use 2% small curd cottage cheese for creaminess and protein. The small curds melt down into the background, acting as a binder that keeps the chicken moist.
- Cheddar cheese. I won’t judge if you use the bagged stuff. However, shredding a fresh block is a game-changer, especially a block of sharp white cheddar.
- Chicken. Shredded rotisserie chicken is an excellent source of lean protein. Not to mention, a convenient shortcut because it’s already seasoned and tender. If you have poached chicken, that works too.
- Butter. Fat equals flavor, and a little melted butter helps create a delicate, savory “crust.” If you’re strictly low-cal, you can swap this for a high-quality olive oil, but you’ll miss that classic richness. Butter adds great flavor.
- Flour. I mix in a small amount of unbleached all-purpose flour to help the casserole “set” so it’s sliceable rather than just a scramble. If you want to skip the gluten, feel free to use a 1:1 gluten-free all-purpose flour here.
- Eggs. These are the “glue” of our casserole. Just make sure to beat them well before mixing with the other ingredients.
- Seasonings. Salt brings all the flavors to life, while cayenne adds a little warmth. If you’re a heat-seeker, double it. If not, just a pinch will do.
How to Make a Chicken Spinach Casserole
Step 1: Prepare for baking. Preheat your oven to 350°F and spray a casserole dish with non-stick cooking spray. I like using olive oil spray.
Step 2: Combine ingredients. Add all the ingredients to a large mixing bowl and stir until well combined.
Step 3: Transfer and bake. Spread the mixture in the prepared dish, and bake, uncovered, for 40-45 minutes, or until the edges turn a gorgeous golden brown.
Step 4: Rest, slice, and serve. Let the casserole cool for 5–10 minutes, then slice into 6 even squares, and enjoy!
Recipe Tips and FAQs
- I can’t emphasize enough how important it is that you drain the thawed spinach. I usually toss mine in a fine-mesh colander and press it with the back of a spoon. You can also wring it out in cheesecloth or use food-safe gloves to squeeze it by hand.
- If you have a “texture thing” with cottage cheese, don’t skip it. Instead, pulse it in a blender or food processor for 30 seconds before adding it to the bowl. You’ll end up with a silky, high-protein sauce, and never know it’s there.
- When you’re stirring, aim for just combined. If you whip the mixture too vigorously, you’ll incorporate too much air, which can cause the casserole to puff up in the oven and then deflate like a sad balloon when you take it out.
- Do not cut into this casserole immediately. Letting it rest for 5–10 minutes after baking allows the eggs and cheese to finish setting, making it much easier to slice into clean squares.
Customize Your Casserole
While this chicken spinach casserole recipe is perfect as written, here are a few ways to jazz it up:
- Try a different cheese– Instead of cheddar, you could do Gruyère, Fontina, Swiss, or Mozzarella. Or for a Greek-inspired version, try crumbled feta cheese here.
- Add more veggies – Consider replacing some of the spinach with fresh veggies, like mushrooms, cauliflower florets, red bell peppers, sun-dried tomatoes, or onions & garlic. Just make sure to gently sauté them first to avoid a watery bake.
- Vegetarian version – Skipping the meat? Chopped marinated artichoke hearts or canned chickpeas (drained well) would be a delicious 1:1 swap for the chicken. The veggies I mentioned above also work well here.
- Add a crunchy topping – To keep things low-carb, sprinkle crushed pork rinds or grated Parmesan cheese on top during the last 10 minutes of baking. Panko breadcrumbs work too if the extra carbs are okay.
You absolutely can, but you’ll need to sauté about a pound of fresh spinach down until it wilts, then squeeze out the moisture just like you would with the frozen kind.
Almost! There are only 8 grams of net carbs per serving, but if you want to make this 100% keto, just swap the all-purpose flour for almond flour. The rest of the ingredients are already perfect for high-protein, low-carb cooking.
You bet. You can prep the entire mixture, pour it into the casserole dish, cover it tightly, and refrigerate it for up to 24 hours before baking. Just add about 5–10 minutes to the cook time since you’re starting with a cold dish.
Serving Suggestions
This cheesy spinach chicken casserole is one of my favorite “dump-and-bake” dinners, but it’s just as delicious for a high-protein breakfast or brunch, especially when served with fresh avocado slices or crispy turkey bacon.
For dinner, I love serving it with my Bacon Fat Caramelized Brussels Sprouts or my Roasted Green Beans. No matter what, we always drizzle a little Green Tabasco over the top. The vinegary, mild heat cuts through the rich cheddar, cottage cheese, chicken, and eggs perfectly.
Storing and Freezing
Storing: If you made this casserole for meal prep or aren’t polishing off the whole pan, transfer the cooled squares to airtight containers and refrigerate for up to 3 days.
Freezing: You can also wrap individual squares tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Just thaw them in the fridge overnight before reheating.
Reheating: If you have the time, popping a square back into a 350°F oven or an air fryer for 5–7 minutes is the way to go. But if you’re in a hurry, microwaving in 45-second bursts until heated through is totally fine.
More Easy Cheesy Chicken Casserole Recipes
- Low Carb Chicken Broccoli Casserole
- Swiss Chicken Casserole
- Butternut Squash Chicken Casserole
- Cheesy Chicken Hashbrown Casserole
- High Protein Chicken Mac and Cheese
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Chicken Spinach Casserole
Equipment
- casserole dish *I use a rectangular 2.5 qt.: 10.5" (12.6" with handles) x 8.2" x 2.6"
Ingredients
- 15 oz package frozen chopped spinach cooked according to package directions and drained VERY well
- 1 cup shredded rotisserie chicken breast *I use the breast meat
- 2 cups 2% small curd cottage cheese
- 4 tbsp butter melted
- 1½ cups shredded cheddar cheese
- ¼ cup unbleached all-purpose flour (regular all-purpose or gluten-free 1:1 all-purpose flour)
- 4 large eggs beaten
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees F. and spray a casserole dish with cooking spray.
- In a large bowl, combine all the ingredients and stir until well mixed.
- Pour into the greased casserole dish and bake, uncovered, for 40-45 minutes, until the edges are golden brown and the center is set.
- Cool in the pan for 5-10 minutes and slice into 6 squares.
Notes
Nutrition
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