High-Protein Spinach and Artichoke Chicken Casserole: An Incredible Ultimate Meal Recipe

Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a hearty and flavorful meal that’s perfect for a comforting dinner. Packed with tender chicken, nutritious spinach, and tangy artichoke hearts, it delivers a satisfying boost of protein with every bite.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup chopped fresh spinach (or thawed frozen 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, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant. Stir in the spinach and cook until wilted.
3. Step 3: In a large bowl, combine the cooked chicken, sautéed spinach, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
4. Step 4: Grease a baking dish and spread the mixture evenly inside.
5. Step 5: If desired, sprinkle breadcrumbs evenly over the top for added crunch.
6. Step 6: Bake in the preheated oven for 30 to 35 minutes, or until the casserole is golden brown and bubbly around the edges.
7. Step 7: Remove from the oven and allow to cool slightly before serving.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes to the chicken mixture before baking.
• Swap Greek yogurt for sour cream if you prefer a creamier texture.
• Use gluten-free breadcrumbs or omit them to keep the dish gluten-free.
• Fresh artichoke hearts can be used instead of canned for a fresher taste.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes or until heated through. This helps maintain the crispy topping better than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well; just thaw and squeeze out excess water before sautéing to avoid watery casserole.

Is this dish suitable for meal prep?

Absolutely. This casserole can be made in advance and reheated for quick, protein-packed meals throughout the week.

High-Protein Spinach and Artichoke Chicken Casserole: An Incredible Ultimate Meal Recipe

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★★★★★

4.8 from 131 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a delicious and hearty meal perfect for a nutritious dinner. Combining tender shredded chicken, fresh spinach, artichoke hearts, and creamy Greek yogurt with mozzarella and Parmesan cheeses, it offers a flavorful, comforting dish that’s both satisfying and rich in protein. Topped with optional breadcrumbs for a delightful crunch, this casserole is baked to golden perfection, making it an ultimate wholesome meal for the whole family.

• Author: Hannah
• 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

Scale 1x2x3x

Main Ingredients

• 2 cups cooked, shredded chicken
• 1 cup chopped fresh spinach (or thawed frozen 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, for topping)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the casserole evenly.
2. Sauté Garlic and Spinach: In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Then stir in the spinach and cook until wilted, which softens the greens and concentrates their flavor.
3. Mix Ingredients: In a large mixing 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. Stir well to fully incorporate the flavors and create a creamy mixture.
4. Prepare Baking Dish: Grease a baking dish lightly with oil or cooking spray to prevent sticking. Pour the prepared chicken mixture evenly into the dish, spreading it out to form a uniform layer.
5. Add Breadcrumb Topping (Optional): If desired, sprinkle the breadcrumbs evenly over the top of the casserole to add a crunchy texture after baking.
6. Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is golden brown on top and bubbly around the edges, indicating that it is thoroughly heated and cooked through.
7. Cool and Serve: Allow the casserole to cool slightly before serving to help the dish set and to prevent burns from hot cheese and liquids.

Notes

• Use fresh spinach for best texture; frozen spinach should be thawed and well-drained to avoid excess moisture.
• Breadcrumbs add crunch but can be omitted for a lower-carb version.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For extra flavor, consider adding a pinch of red pepper flakes or fresh herbs like basil or parsley.
• Use Greek yogurt instead of sour cream for a healthier protein boost.

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