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Rotisserie Chicken Artichoke Feta Bake
Rachel Kim

Rotisserie Chicken Artichoke Feta Bake

This is mostly chicken and vegetables held together with eggs, so it slices cleanly without a starch base. Artichokes, spinach and feta bring plenty of salt and tang. Drain and squeeze the vegetables hard before they reach the dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3 cups shredded rotisserie chicken
  • 1 can 14 oz quartered artichoke hearts, drained and chopped
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 6 large eggs
  • 1 cup whole-milk cottage cheese
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup crumbled feta cheese
  • 1 tsp olive oil for the dish

Method
 

  1. Heat the oven to 375°F and grease a 2-quart baking dish.
  2. Spread the rotisserie chicken, chopped artichokes and squeezed spinach evenly in the dish.
  3. Whisk the eggs, cottage cheese, oregano, garlic powder, salt and black pepper until combined.
  4. Pour the egg mixture over the filling and press down any exposed spinach.
  5. Scatter the feta on top and bake until the center is set and the edges are browned, 30 to 35 minutes.
  6. Rest for 10 minutes before cutting into squares.