Add the cottage cheese, Greek yogurt, and seasonings to a blender or food processor. Blend on high until the mixture becomes completely smooth and creamy, with no visible lumps. This ensures the casserole has a velvety texture once baked.

In a large mixing bowl, add the shredded chicken, chopped spinach, and diced artichokes. Make sure the spinach is well-drained and the artichokes are patted dry to prevent excess moisture in the casserole.

Pour the blended creamy mixture over the chicken and vegetables. Use a spatula to fold everything together until all ingredients are evenly coated. The mixture should look thick, creamy, and well combined.

Transfer the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Place it in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the edges are slightly golden and the center is hot and set.

Remove the casserole from the oven and let it rest for 5–10 minutes. This helps it firm up and makes slicing easier. Cut into portions and serve warm.