High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a flavorful, creamy dish packed with wholesome ingredients. It combines tender shredded chicken with fresh spinach, savory artichokes, and gooey cheeses for a satisfying meal perfect for any night of the week.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup chopped fresh 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)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a skillet over medium heat, sauté the minced garlic in olive oil until fragrant. Add the chopped spinach and cook until wilted.
3. Step 3: In a large bowl, combine the cooked shredded chicken, sautéed spinach, chopped artichokes, Greek yogurt, mozzarella cheese, Parmesan cheese, dried oregano, onion powder, salt, and black pepper. Mix until well combined.
4. Step 4: Grease a baking dish with cooking spray or olive oil. Spread the mixture evenly in the dish and sprinkle breadcrumbs on top if using.
5. Step 5: Bake for 30–35 minutes until the casserole is golden brown and bubbly.
6. Step 6: Allow to cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes to the garlic sauté step.
• Use whole wheat or gluten-free breadcrumbs depending on your dietary preferences.
• Swap mozzarella with provolone or gouda for a different cheese profile.
• Make it vegetarian by replacing chicken with extra artichokes and white beans.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for 10–15 minutes or until heated through. This casserole can also be frozen for up to 2 months; 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. Be sure to thaw and squeeze out excess water before sautéing to avoid a watery casserole.

Is Greek yogurt necessary in this recipe?

Greek yogurt adds creaminess and protein, but you can substitute with sour cream or cream cheese if preferred. Keep in mind it may alter the flavor and texture slightly.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.6 from 83 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a nutritious and flavorful dish combining tender shredded chicken, fresh spinach, and artichoke hearts baked in a creamy blend of Greek yogurt and cheeses. It’s perfect for a wholesome family meal, offering a delightful mix of textures and a savory taste that’s both comforting and satisfying.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Vegetables

• 2 cups cooked, shredded chicken
• 1 cup chopped fresh spinach
• 1 cup canned artichoke hearts, drained and chopped
• 3 cloves garlic, minced

Dairy and Cheese

• 1 cup Greek yogurt
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese

Seasonings and Others

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
2. Sauté Spinach and Garlic: In a skillet over medium heat, heat the olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Add the chopped spinach and cook until wilted, approximately 3-4 minutes.
3. Mix Ingredients: In a large bowl, combine the cooked shredded chicken, sautéed spinach and garlic, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, dried oregano, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.
4. Prepare Baking Dish: Grease a baking dish with cooking spray or a light coating of olive oil to prevent sticking. Evenly spread the chicken and vegetable mixture into the dish. If using, sprinkle the top with breadcrumbs for an added crunchy topping.
5. Bake Casserole: Place the dish in the preheated oven and bake for 30 to 35 minutes until the casserole is golden brown on top and bubbling around the edges.
6. Cool and Serve: Remove the casserole from the oven and allow it to cool slightly for about 5-10 minutes before serving to let the flavors meld and make it easier to slice and serve.

Notes

• You can omit breadcrumbs for a gluten-free version; alternatively, substitute with gluten-free breadcrumbs.
• Ensure the chicken is well cooked before shredding and mixing to guarantee food safety.
• For extra flavor, consider adding a pinch of red pepper flakes for some heat.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Using Greek yogurt keeps the casserole creamy while adding a protein boost and reducing fat compared to sour cream.

Keywords: high protein chicken casserole, spinach and artichoke casserole, healthy chicken bake, Greek yogurt chicken casserole, easy baked casserole