Description
This High-Protein Spinach and Artichoke Chicken Casserole is creamy, cheesy, and packed with lean protein. Made with tender chicken, Greek yogurt, spinach, and artichokes, it’s the perfect healthy comfort food for busy weeknights.
Ingredients
Scale
- 2 cups cooked, shredded chicken breast
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (divided)
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 tablespoon olive oil
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine chicken, spinach, artichokes, Greek yogurt, mozzarella, and half of the Parmesan cheese.
- Add garlic, onion powder, garlic powder, salt, pepper, and red pepper flakes. Mix well.
- Heat olive oil in a skillet over medium heat. Add mixture and cook for 3–5 minutes until warmed through.
- Transfer mixture to a greased 9×13-inch baking dish and spread evenly.
- Sprinkle remaining Parmesan cheese on top.
- Bake for 25–30 minutes until golden and bubbly.
- Let cool slightly before serving. Garnish with parsley if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- Drain spinach thoroughly to avoid excess moisture.
- Add cream cheese for extra richness if desired.
- Store leftovers in an airtight container for up to 4 days.
- Freezes well before or after baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg