High-Protein Spinach and Artichoke Chicken Casserole Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- 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.
- 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.
- 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.
- 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.
- 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
