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Delicious high-protein spinach and artichoke chicken casserole topped with golden cheese.

Spinach and Artichoke Chicken Casserole

A comforting high-protein casserole featuring tender chicken, vibrant spinach, and indulgent artichoke, perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Casserole, Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded Opt for organic if possible for better flavor.
  • 3 cups fresh baby spinach Fresh spinach is preferred for its vibrant color.
  • 1 can 14 oz artichoke hearts, drained and chopped
  • 1 cup non-fat Greek yogurt Adds creaminess while reducing fat.
  • 1/2 cup light cream cheese, softened Use low-fat options for a lighter dish.
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, minced Sauté in olive oil for deeper flavor.
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a medium casserole dish with nonstick spray.
  3. In a large mixing bowl, combine Greek yogurt, cream cheese, garlic, salt, and pepper. Stir until blended smoothly.
  4. Gently fold in the shredded chicken, spinach, and artichokes until evenly incorporated.
  5. Add in half of the mozzarella cheese and mix until fully combined.
Baking
  1. Pour the mixture into the prepared casserole dish, spreading it out evenly.
  2. Top with the remaining mozzarella cheese and all the Parmesan cheese.
  3. Bake for 30-35 minutes until hot and bubbly with a golden brown crust.
  4. Allow to cool for about 5 minutes before serving.

Notes

For a vegan option, substitute chicken with chickpeas or lentils, and Greek yogurt and cheese with plant-based alternatives. Great paired with a salad or a light dessert like fruit sorbet.