High Protein Spinach And Artichoke Chicken Casserole Recipe

Introduction

This High Protein Spinach and Artichoke Chicken Casserole is a creamy, comforting dish that combines tender shredded chicken with fresh spinach and artichokes. It’s packed with flavor and perfect for a satisfying weeknight dinner or meal prep.

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 your oven to 375°F (190°C).
2. Step 2: In a large bowl, combine the shredded chicken, fresh spinach, chopped artichoke hearts, Greek yogurt, softened cream cheese, half of the mozzarella, half of the Parmesan, minced garlic, salt, and black pepper. Mix well until everything is evenly combined.
3. Step 3: Grease a 9×13 inch baking dish lightly, then pour the mixture into the dish and spread it out evenly.
4. Step 4: Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the casserole.
5. Step 5: Bake uncovered for 25 to 30 minutes, or until the cheese on top is bubbly and golden brown.
6. Step 6: Let the casserole cool for 5 to 10 minutes before serving to allow it to set slightly and make it easier to serve.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes or a teaspoon of Italian seasoning to the mixture before baking.
• Use cooked rotisserie chicken to save time on prep while keeping the dish flavorful.
• Substitute the mozzarella with a blend of cheddar and Monterey Jack for a different cheese profile.
• Make it gluten-free by ensuring all cheeses and seasonings used are certified gluten-free.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for 1-2 minutes or bake at 350°F (175°C) until heated through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

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. Just make sure to thaw and squeeze out excess moisture before mixing it into the casserole to prevent it from becoming watery.

Is this casserole low-carb?

This casserole is relatively low in carbohydrates as it focuses on proteins and vegetables, making it suitable for low-carb diets when served without additional sides like bread or pasta.

High Protein Spinach And Artichoke Chicken Casserole Recipe

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★★★★★

4.8 from 64 reviews

This High Protein Spinach and Artichoke Chicken Casserole is a flavorful, creamy, and cheesy dish packed with shredded chicken, fresh spinach, and tender artichokes. Perfect for a healthy family meal, it blends Greek yogurt and light cream cheese for a rich yet nutritious twist on a classic casserole.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Protein Base

• 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded

Vegetables

• 3 cups fresh baby spinach
• 1 can (14 oz) artichoke hearts, drained and chopped

Dairy and Cheese

• 1 cup non-fat Greek yogurt
• 1/2 cup light cream cheese, softened
• 3/4 cup shredded mozzarella cheese, divided
• 1/4 cup grated Parmesan cheese, divided

Seasonings

• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare it for baking the casserole.
2. Combine Ingredients: In a large bowl, thoroughly mix the shredded chicken, fresh baby spinach, chopped artichoke hearts, non-fat Greek yogurt, softened light cream cheese, half of the shredded mozzarella, half of the grated Parmesan, minced garlic, salt, and black pepper until well combined.
3. Prepare Baking Dish: Grease a 9×13 inch baking dish to prevent sticking. Pour the mixture into the dish and spread it out evenly for consistent cooking.
4. Add Cheese Toppings: Sprinkle the remaining shredded mozzarella and grated Parmesan cheese evenly over the top of the casserole to create a golden cheesy crust when baked.
5. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the cheese on top is bubbly and golden brown.
6. Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes to allow it to set slightly before serving, enhancing texture and flavor.

Notes

• You can use frozen spinach but be sure to thaw and squeeze out excess moisture before adding.
• For a spicier twist, add crushed red pepper flakes to the mixture.
• Using freshly cooked chicken will improve flavor and texture compared to pre-cooked packaged chicken.
• This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
• Substitute light cream cheese with regular cream cheese for a richer dish if desired.

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