High-Protein Spinach and Artichoke Chicken Casserole Recipe

This High-Protein Spinach and Artichoke Chicken Casserole is a flavorful and satisfying meal that combines tender chicken with nutritious spinach and tangy artichokes. It’s easy to prepare and perfect for a wholesome family dinner.

Ingredients

• 2 cups cooked, shredded chicken (or rotisserie chicken)
• 1 cup chopped fresh spinach (or thawed frozen spinach)
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup Greek yogurt (or sour cream)
• 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 your oven to 350°F (175°C).
2. Step 2: In a skillet, heat olive oil over medium heat. Add minced garlic and fresh spinach, cooking until the spinach is wilted and vibrant.
3. Step 3: In a large bowl, mix the shredded chicken, sautéed spinach, artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, onion powder, salt, and black pepper until well combined.
4. Step 4: Grease a baking dish with cooking spray or olive oil. Pour the mixture into the dish, spreading it evenly.
5. Step 5: If desired, sprinkle breadcrumbs over the top for added texture and crunch.
6. Step 6: Place the casserole in the preheated oven and bake for 30-35 minutes. The top should be golden and the edges should bubble.
7. Step 7: Once baked, allow the casserole to cool for a few minutes before serving to help it set for easy serving.

Tips & Variations

• Use rotisserie chicken for a quick shortcut that adds extra flavor.
• Swap Greek yogurt for sour cream to adjust creaminess and tanginess to your liking.
• Add red pepper flakes for a touch of heat.
• Replace mozzarella with cheddar or pepper jack cheese for a different twist.
• For a gluten-free option, omit breadcrumbs or use gluten-free breadcrumbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the casserole in the oven at 325°F (160°C) until heated through. Avoid reheating multiple times for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole a day ahead and store it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if needed.

Can I freeze this casserole?

Yes, this casserole freezes well. Freeze it in a suitable container before baking. When ready to eat, thaw overnight in the refrigerator and bake as directed, adding extra time to ensure it’s heated through.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.9 from 784 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a hearty and flavorful meal combining tender shredded chicken with nutritious spinach and artichokes, blended with creamy Greek yogurt, mozzarella, and Parmesan cheeses. Baked to perfection with an optional breadcrumb topping, it’s an ultimate, protein-packed dinner that’s easy to prepare and sure to satisfy.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• 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 thawed frozen spinach)
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup Greek yogurt (or sour cream)
• 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

Optional Topping

• 1 cup breadcrumbs

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole, ensuring even cooking and a golden crust.
2. Sauté Spinach: Heat olive oil in a skillet over medium heat, then add minced garlic and the chopped fresh spinach. Cook until the spinach wilts and becomes bright green, enhancing its flavor and texture.
3. Combine Ingredients: In a large mixing bowl, combine the 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 well incorporated.
4. Transfer to Baking Dish: Grease a baking dish with cooking spray or a little olive oil to prevent sticking. Pour the combined mixture into the dish and spread it evenly for uniform baking.
5. Add Topping: If you choose to use breadcrumbs, sprinkle them evenly over the top of the casserole to add a crunchy texture after baking.
6. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes. Bake until the top is golden brown and the casserole is bubbling around the edges, indicating it is cooked through.
7. Cool Slightly: Remove the casserole from the oven and let it cool for a few minutes. This helps it set and makes it easier to serve without losing its shape.

Notes

• You can substitute sour cream for Greek yogurt if you prefer a richer texture.
• Using rotisserie chicken speeds up preparation and adds flavor.
• For a lower-carb option, omit the breadcrumbs topping.
• Fresh spinach can be replaced with thawed frozen spinach; just make sure to squeeze out excess moisture.
• This casserole reheats well, making it perfect for meal prep or leftovers.

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