High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This high-protein spinach and artichoke chicken casserole makes for a nutritious and comforting meal. Packed with tender chicken, fresh spinach, and tangy artichokes, it’s a delicious way to enjoy a creamy, cheesy dinner that’s also satisfying and wholesome.

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 your oven to 375°F (190°C) and grease a medium casserole dish with nonstick spray.
2. Step 2: In a large bowl, mix together the Greek yogurt, softened cream cheese, minced garlic, salt, and pepper until smooth and well combined.
3. Step 3: Gently fold in the shredded chicken, fresh baby spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese until everything is evenly mixed.
4. Step 4: Transfer the mixture into the prepared casserole dish. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese evenly over the top.
5. Step 5: Bake for 30 to 35 minutes, or until the casserole is hot throughout, bubbly on the edges, and the cheese on top is melted and golden brown.
6. Step 6: Allow the casserole to cool for about 5 minutes before serving. Enjoy your high-protein spinach and artichoke chicken casserole!

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes or smoked paprika to the yogurt mixture.
• Use frozen spinach if fresh isn’t available; just be sure to thaw and drain it well to avoid excess moisture.
• Swap mozzarella for cheddar or a blend of Italian cheeses for a different cheesy twist.
• For a lower-carb option, serve the casserole over cauliflower rice or with a side of steamed vegetables.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave or oven until warmed through. This casserole also freezes well—thaw overnight in the fridge and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked?

This recipe calls for cooked, shredded chicken to ensure even cooking and texture. If you use raw chicken, it might not cook properly within the baking time, so it’s best to cook the chicken first.

Is it possible to make this casserole dairy-free?

You can substitute the dairy ingredients with dairy-free alternatives like cashew cream or coconut yogurt and use a plant-based cheese to make it dairy-free. Keep in mind the taste and texture may vary slightly.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.7 from 141 reviews

A delicious and nutritious High-Protein Spinach and Artichoke Chicken Casserole combining tender shredded chicken, fresh spinach, and artichoke hearts in a creamy Greek yogurt and cheese sauce. Perfect as a wholesome dinner option packed with protein and flavor.

• Author: Emma
• 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

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Protein 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 Cheese

• 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

Seasonings

• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a medium casserole dish with nonstick spray to ensure the casserole doesn’t stick during baking.
2. Make the Sauce: In a large bowl, combine the non-fat Greek yogurt, softened light cream cheese, minced garlic, salt, and ground black pepper. Mix thoroughly until the mixture is smooth and well combined.
3. Add Main Ingredients: Gently fold in the shredded chicken, fresh baby spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese into the yogurt mixture, ensuring everything is evenly distributed.
4. Assemble the Casserole: Transfer the combined mixture into the prepared casserole dish. Evenly sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top for a golden cheesy crust.
5. Bake: Place the casserole in the preheated oven and bake for 30 to 35 minutes, or until the casserole is heated through, bubbly, and the cheese topping is golden brown and melted.
6. Cool and Serve: Remove from oven and let the casserole cool for about 5 minutes before serving. This allows it to set slightly and makes serving easier. Enjoy your high-protein, delicious casserole!

Notes

• You can substitute fresh spinach with frozen chopped spinach if fresh is unavailable; just be sure to thaw and drain excess water.
• For extra flavor, consider adding a pinch of red pepper flakes or smoked paprika to the mixture.
• This casserole can be prepared ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
• Using cooked shredded chicken from a rotisserie can save time.
• To make it lower fat, use reduced-fat cheese or less cheese according to your preference.

Keywords: Spinach Artichoke Chicken Casserole, High Protein Dinner, Healthy Chicken Casserole, Baked Chicken Spinach Artichoke, Low Fat Chicken Recipe