High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This high-protein spinach and artichoke chicken casserole is a flavorful and nutritious dish perfect for a comforting weeknight meal. Packed with tender chicken, fresh spinach, and creamy cheeses, it’s both satisfying and easy to prepare.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
• 3 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup non-fat Greek yogurt
• 1/2 cup light cream cheese, softened
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a medium casserole dish with nonstick spray.
2. Step 2: In a large bowl, combine Greek yogurt, cream cheese, minced garlic, salt, and pepper. Mix until smooth.
3. Step 3: Fold in the shredded chicken, baby spinach, chopped artichoke hearts, and half of the mozzarella cheese until well combined.
4. Step 4: Transfer mixture to the prepared casserole dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese on top.
5. Step 5: Bake for 30-35 minutes, or until the casserole is hot and bubbly and the cheese is golden brown.
6. Step 6: Let cool for 5 minutes before serving. Enjoy your high-protein spinach and artichoke chicken casserole!

Tips & Variations

• For extra creaminess, add a splash of chicken broth or milk to the yogurt and cream cheese mixture before mixing.
• Try swapping spinach for kale or swiss chard for a different leafy green flavor and texture.
• Add red pepper flakes or a dash of hot sauce for a little heat.
• Use cooked rotisserie chicken to save time.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through or microwave in short intervals, stirring occasionally to maintain even heat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach. Just be sure to thaw and thoroughly drain it to remove excess moisture before adding to the casserole to prevent it from becoming watery.

Is this dish suitable for meal prepping?

Absolutely. This casserole reheats well and can be portioned into individual containers for easy meals throughout the week.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

Print Recipe

★★★★★

4.8 from 128 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy, and nutritious dish that combines shredded chicken, fresh spinach, and artichoke hearts in a flavorful Greek yogurt and cream cheese base. Baked to golden perfection, it’s a perfect healthy comfort food packed with protein and great for a family dinner or meal prep.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
• 3 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and chopped

Dairy and Seasonings

• 1 cup non-fat Greek yogurt
• 1/2 cup light cream cheese, softened
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and grease a medium casserole dish with nonstick spray to prevent sticking and ensure easy cleanup.
2. Make the Sauce: In a large bowl, combine the non-fat Greek yogurt, softened cream cheese, minced garlic, salt, and ground black pepper. Mix thoroughly until you achieve a smooth and creamy consistency without lumps.
3. Combine Ingredients: Fold the shredded cooked chicken, fresh baby spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese into the yogurt and cream cheese mixture, ensuring everything is evenly distributed.
4. Assemble Casserole: Transfer the combined mixture into the prepared casserole dish. Evenly sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top to create a delicious cheesy crust when baked.
5. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the casserole is hot throughout, bubbly, and the cheese on top has melted and turned golden brown.
6. Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving. This step helps the casserole set slightly for easier portioning and eating.

Notes

• You can substitute fresh spinach with frozen spinach, but make sure to thaw and drain excess water before using.
• Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
• For an extra kick of flavor, consider adding red pepper flakes or your favorite herbs like oregano or thyme.
• This recipe works well for meal prep and can be reheated in the microwave or oven.
• If preferred, you may swap light cream cheese with regular cream cheese or sour cream for a richer texture.

Keywords: high-protein casserole, spinach chicken casserole, artichoke chicken bake, healthy chicken casserole, baked chicken dish, Greek yogurt casserole