High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This high-protein spinach and artichoke chicken casserole is a creamy, flavorful dish perfect for a satisfying dinner. Packed with tender chicken, fresh spinach, and tangy artichokes, it’s a healthy comfort food that the whole family will enjoy.

Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
• 3 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup non-fat Greek yogurt
• 1/2 cup light cream cheese, softened
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a medium casserole dish with nonstick spray.
2. Step 2: In a large bowl, combine Greek yogurt, cream cheese, minced garlic, salt, and pepper. Mix until smooth.
3. Step 3: Fold in the shredded chicken, baby spinach, chopped artichoke hearts, and half of the mozzarella cheese until well combined.
4. Step 4: Transfer mixture to the prepared casserole dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese on top.
5. Step 5: Bake for 30-35 minutes, or until the casserole is hot and bubbly and the cheese is golden brown.
6. Step 6: Let cool for 5 minutes before serving. Enjoy your high-protein spinach and artichoke chicken casserole!

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes or a dash of smoked paprika to the cheese mixture.
• Substitute cooked turkey breast for chicken to vary the protein.
• Try adding chopped sun-dried tomatoes for a zesty twist.
• Use fresh mozzarella instead of shredded for a creamier texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can substitute frozen spinach. Make sure to thaw and drain it thoroughly to avoid excess moisture in the casserole.

Is this casserole suitable for meal prep?

Absolutely! It reheats well and maintains its flavor, making it a great option for preparing meals ahead of time.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.5 from 116 reviews

This high-protein spinach and artichoke chicken casserole combines tender shredded chicken with fresh spinach, artichoke hearts, and a creamy blend of Greek yogurt, cream cheese, and cheeses. Baked until bubbly and golden, it’s a nutritious, comforting meal packed with flavor and ideal for a wholesome dinner.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings 1x
• Category: Chicken
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
• 3 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and chopped

Dairy and Seasoning

• 1 cup non-fat Greek yogurt
• 1/2 cup light cream cheese, softened
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat and prepare casserole dish: Preheat your oven to 375°F (190°C) and grease a medium casserole dish with nonstick spray to prevent sticking during baking.
2. Mix creamy base: In a large bowl, combine the non-fat Greek yogurt, softened light cream cheese, minced garlic, salt, and black pepper. Stir well until the mixture is smooth and creamy.
3. Combine main ingredients: Fold the shredded cooked chicken, fresh baby spinach, chopped artichoke hearts, and half of the shredded mozzarella cheese into the creamy yogurt mixture. Mix until all ingredients are evenly incorporated.
4. Transfer to casserole dish: Pour the combined mixture into the prepared casserole dish, spreading it out evenly. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top for a cheesy crust.
5. Bake: Bake the casserole in the preheated oven for 30 to 35 minutes, until the casserole is hot throughout, bubbly, and the cheese on top turns a golden brown color.
6. Cool and serve: Remove from the oven and let the casserole cool for 5 minutes before serving. This allows the dish to set slightly and enhances the flavors. Enjoy your high-protein spinach and artichoke chicken casserole!

Notes

• Use cooked and shredded chicken breasts for convenience; leftover or rotisserie chicken works well.
• You can substitute light cream cheese with regular cream cheese if desired, but it will increase fat content.
• Fresh spinach can be replaced with frozen, thawed, and drained spinach if needed.
• Feel free to add a pinch of crushed red pepper flakes for a little heat.
• If you prefer a crispier top, broil the casserole for the last 2-3 minutes, watching carefully to prevent burning.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: high-protein chicken casserole, spinach and artichoke casserole, healthy chicken dinner, baked chicken casserole, low-fat chicken recipe