High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a delicious and nutritious meal perfect for busy weeknights. Packed with tender chicken, fresh spinach, and tangy artichokes, it’s creamy, comforting, 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

• Use cooked rotisserie chicken to save time and add extra flavor.
• For a richer dish, substitute full-fat cream cheese and Greek yogurt.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• Swap mozzarella with provolone or Monterey Jack for a different cheese profile.
• Include a handful of chopped sun-dried tomatoes for added sweetness and depth.

Storage

Store leftover casserole 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 individual servings for 1-2 minutes. This dish also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

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, but be sure to thaw it completely and squeeze out excess water before mixing into the casserole to prevent sogginess.

Is this casserole suitable for meal prep?

Absolutely! This casserole holds up well when refrigerated or frozen, making it perfect for preparing meals ahead of time to enjoy throughout the week.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.6 from 87 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, savory baked dish packed with shredded chicken, fresh spinach, and tangy artichokes. Combining non-fat Greek yogurt and light cream cheese makes it a healthier, protein-rich comfort food that’s perfect for a nutritious family meal.

• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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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 Seasoning

• 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.
2. Prepare Sauce: In a large bowl, combine the non-fat Greek yogurt, softened light cream cheese, minced garlic, salt, and pepper. Mix thoroughly until you achieve a smooth and creamy consistency.
3. Mix Ingredients: Fold in the shredded cooked chicken, fresh baby spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese. Stir gently until everything is well combined and evenly distributed.
4. Assemble Casserole: Transfer the mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and grated Parmesan cheese evenly over the top to create a flavorful cheese crust.
5. Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the casserole is hot, bubbly, and the cheese on top has melted and turned golden brown.
6. Cool and Serve: Remove from the oven and let the casserole cool for about 5 minutes. This allows it to set slightly for easier serving. Enjoy your high-protein spinach and artichoke chicken casserole!

Notes

• You can substitute rotisserie chicken to save time on cooking and shredding the chicken breasts.
• For extra flavor, add a pinch of crushed red pepper flakes or chopped fresh herbs like basil or parsley.
• Use part-skim mozzarella cheese for a lighter version.
• This casserole can be prepared a day ahead and refrigerated; just bake it before serving.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.

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