High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This high-protein spinach and artichoke chicken casserole is a creamy, comforting dish perfect for a wholesome family meal. Packed with tender chicken, fresh spinach, and tangy artichokes, it’s an easy way to enjoy a flavorful and nutritious dinner that everyone will love.

Ingredients

• 2 cups cooked, shredded chicken (or rotisserie chicken)
• 1 cup chopped fresh spinach (or frozen spinach)
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup breadcrumbs (optional, for topping)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: In a skillet, heat olive oil over medium heat. Sauté minced garlic and spinach until the spinach is wilted.
3. Step 3: In a mixing bowl, combine the sautéed spinach, cooked chicken, chopped artichokes, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, onion powder, salt, and pepper. Mix thoroughly until well combined.
4. Step 4: Grease a baking dish and evenly pour in the mixture. If desired, sprinkle breadcrumbs on top for a crispy finish.
5. Step 5: Bake for 30-35 minutes, until the top is golden brown and the casserole is bubbling around the edges.
6. Step 6: Let the casserole cool for a few minutes before serving to allow it to set.

Tips & Variations

• Use fresh spinach for the best texture, or thaw and drain frozen spinach well before using to avoid excess moisture.
• For an extra cheesy casserole, add a handful of shredded cheddar or pepper jack cheese along with the mozzarella.
• If you prefer a lower-carb option, omit the breadcrumbs topping or substitute with crushed pork rinds.
• Rotisserie chicken makes this recipe quick and easy, but you can also roast your own chicken breasts or thighs.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through or microwave in short intervals to prevent drying out. This casserole can also be frozen before baking; thaw overnight in the fridge and bake as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach in this recipe?

Yes, frozen spinach works well. Just be sure to thaw it completely and squeeze out any excess water before cooking to avoid a watery casserole.

Is Greek yogurt a good substitute for sour cream in this dish?

Absolutely. Greek yogurt provides a creamy texture and adds protein, making it a healthy alternative to sour cream without sacrificing flavor.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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4.5 from 240 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a nutritious and delicious meal perfect for a wholesome dinner. Packed with tender shredded chicken, fresh spinach, and artichoke hearts combined with creamy Greek yogurt and cheesy goodness, it’s a comforting casserole that’s high in protein and flavor. Topped with optional breadcrumbs for a crunchy finish, this dish is easy to prepare and bakes to a golden, bubbly perfection.

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

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked, shredded chicken (or rotisserie chicken)
• 1 cup chopped fresh spinach (or frozen spinach)
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 3 cloves garlic, minced

Seasonings and Toppings

• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) so it can reach the ideal baking temperature while you prepare the ingredients.
2. Sauté the garlic and spinach: Heat olive oil in a skillet over medium heat. Add the minced garlic and chopped spinach, cooking until the spinach is wilted and the garlic is fragrant, about 2-3 minutes.
3. Combine ingredients: In a large mixing bowl, mix together the sautéed spinach and garlic, shredded chicken, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, onion powder, salt, and black pepper until well incorporated.
4. Prepare the casserole dish: Grease a baking dish lightly with oil or cooking spray. Pour the mixture evenly into the dish, spreading it out for uniform baking. If desired, sprinkle the breadcrumbs evenly over the top to create a crunchy crust.
5. Bake the casserole: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is bubbling around the edges and the top is golden brown.
6. Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving to let it set and enhance the flavors.

Notes

• Using rotisserie chicken saves time and adds extra flavor.
• Frozen spinach should be thawed and well-drained to avoid excess moisture.
• The breadcrumbs topping is optional but adds a nice crispy texture.
• For a lower fat version, use part-skim mozzarella and reduce the amount of cheese if desired.
• This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: spinach chicken casserole, artichoke chicken bake, high protein casserole, healthy chicken recipe, Greek yogurt casserole