High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a flavorful and nutritious dish perfect for a satisfying weeknight dinner. Combining tender chicken, fresh spinach, and artichokes with creamy cheeses, it’s both comforting and packed with protein.

Ingredients

• 2 cups cooked, shredded chicken (or rotisserie chicken)
• 1 cup chopped fresh spinach (or 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 the oven to 350°F (175°C).
2. Step 2: In a skillet, heat olive oil over medium heat. Sauté the minced garlic and spinach until the spinach is wilted.
3. Step 3: In a mixing bowl, combine the sautéed spinach and garlic, shredded chicken, chopped artichokes, Greek yogurt, mozzarella cheese, Parmesan cheese, dried oregano, onion powder, salt, and black pepper. Mix thoroughly until well combined.
4. Step 4: Grease a baking dish and evenly spread the mixture inside. If you like, sprinkle the breadcrumbs over the top for a crispy finish.
5. Step 5: Bake for 30 to 35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
6. Step 6: Allow the casserole to cool for a few minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of crushed red pepper flakes when sautéing the garlic and spinach.
• Substitute the mozzarella with cheddar or pepper jack cheese for a different taste.
• Use gluten-free breadcrumbs or omit them entirely if you prefer a lower-carb version.
• To boost greens, add chopped kale or Swiss chard along with the spinach.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warm throughout. This casserole also freezes well — 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, frozen spinach works well. Be sure to thaw it and squeeze out excess moisture before sautéing to prevent the casserole from becoming watery.

Is it possible to make this casserole vegetarian?

Absolutely! Replace the chicken with cooked chickpeas or extra artichoke hearts to keep the dish hearty and delicious without meat.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.9 from 94 reviews

This High-Protein Spinach and Artichoke Chicken Casserole combines tender shredded chicken, fresh spinach, and artichoke hearts in a creamy Greek yogurt and cheese mixture, baked to golden perfection. It’s a flavorful, nutritious dish perfect for a hearty lunch or dinner, providing a balanced mix of protein, vegetables, and satisfying cheese goodness.

• 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 (or rotisserie chicken)
• 1 cup chopped fresh spinach (or 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

Seasonings & Others

• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the casserole later.
2. Sauté the garlic and spinach: Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, then add the chopped spinach and sauté until wilted, which enhances the flavor and reduces moisture.
3. Mix the casserole filling: In a large mixing bowl, combine the sautéed spinach and garlic with shredded chicken, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan cheese, dried oregano, onion powder, salt, and black pepper. Stir thoroughly until well blended.
4. Prepare the baking dish: Grease a baking dish lightly with oil or cooking spray to prevent sticking. Pour the prepared mixture evenly into the dish. If desired, sprinkle breadcrumbs evenly on top to create a crunchy topping.
5. Bake the casserole: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling around the edges, indicating it is cooked through and hot inside.
6. Cool and serve: Remove from the oven and let the casserole cool for a few minutes before serving to allow it to set and make serving easier.

Notes

• You can substitute fresh spinach with frozen spinach; just thaw and drain excess water before using.
• Using rotisserie chicken simplifies the preparation and adds extra flavor.
• For a gluten-free version, omit the breadcrumbs or use a gluten-free alternative for the topping.
• The Greek yogurt adds creaminess while reducing the fat compared to traditional cream-based casseroles.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

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