16 oz cottage cheese (4% fat preferred)

2 garlic cloves, peeled

½ tsp kosher salt

¼ tsp black pepper

¼ tsp onion powder

1 tsp avocado oil (or olive oil)

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Kosher salt and black pepper, to taste

½ cup low-moisture, part-skim mozzarella cheese, finely shredded

⅔ cup finely grated Parmesan cheese

1 can (16 oz) artichoke hearts, drained

6 oz frozen chopped spinach, thawed and excess liquid squeezed out

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Preheat Oven: Set oven to 350°F (175°C).
Optional Dry Brine: Heavily season cubed chicken with kosher salt and let sit 20+ minutes at room temperature. This keeps the chicken juicy.
Prep Spinach & Artichokes: Squeeze out excess liquid from thawed spinach and drained artichokes. Chop artichokes finely.
Cook Chicken: Heat oil in a large pan over medium heat. Add chicken, season with black pepper, and cook 2–3 minutes per side until almost cooked through. Remove from pan.
Blend Cottage Cheese: In a food processor, combine cottage cheese, garlic, salt, pepper, and onion powder. Blend until smooth.
Assemble Casserole: In a baking dish, combine chicken, spinach, artichokes, blended cottage cheese, and two-thirds of mozzarella and Parmesan. Spread evenly.
Bake: Cover with foil and bake for 20 minutes. Remove foil, sprinkle remaining cheeses, and bake uncovered for another 10 minutes. Optional: broil a few minutes for a golden, bubbly top.

Cottage Cheese: Using 4% fat gives creamier results, but 2% is fine if you want lower calories.
Cheese: Low-moisture mozzarella prevents a watery casserole. Freshly grated Parmesan adds extra flavor.
Leftovers: Store in an airtight container in the fridge for up to 3–4 days. Reheat before serving for best texture.
Fresh Ingredients: Fresh spinach can replace frozen if wilted and excess liquid squeezed. Fresh artichokes can be used with more prep effort.
Prep Ahead: Combine all ingredients in the dish, cover, and refrigerate. Bake just before serving.