High-Protein Spinach and Artichoke Chicken Casserole Recipe

Introduction

This High-Protein Spinach and Artichoke Chicken Casserole is a delicious, nutritious meal perfect for busy weeknights. Combining tender chicken with flavorful spinach and artichokes in a creamy, cheesy base, it’s satisfying and packed with protein.

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup chopped fresh spinach (or thawed 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 your oven to 350°F (175°C).
2. Step 2: In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Stir in spinach and cook until wilted.
3. Step 3: In a large bowl, combine cooked chicken, sautéed spinach, artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, onion powder, salt, and black pepper. Mix well.
4. Step 4: Grease a baking dish and spread the mixture evenly inside.
5. Step 5: If desired, sprinkle breadcrumbs on top for added crunch.
6. Step 6: Bake in the preheated oven for 30–35 minutes, until the casserole is golden brown and bubbly around the edges.
7. Step 7: Allow the casserole to cool slightly before serving.

Tips & Variations

• Use fresh spinach for a brighter flavor or frozen spinach for convenience; just be sure to drain excess moisture.
• Substitute part of the Greek yogurt with cream cheese for a richer texture.
• Add some crushed red pepper flakes for a spicy kick.
• For a gluten-free option, omit breadcrumbs or use gluten-free breadcrumbs for topping.
• Mix in some chopped sun-dried tomatoes for a tangy twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 325°F (160°C) until heated through. This dish 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, frozen spinach works well. Make sure to thaw and squeeze out as much moisture as possible before adding it to the dish to avoid excess liquid.

Is this casserole suitable for meal prep?

Absolutely! It reheats well and can be portioned for lunches or dinners throughout the week, making it a convenient high-protein option.

High-Protein Spinach and Artichoke Chicken Casserole Recipe

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★★★★★

4.9 from 63 reviews

This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy, and savory baked dish featuring shredded chicken, nutrient-rich spinach, and tangy artichoke hearts. Enhanced with Greek yogurt and a blend of mozzarella and Parmesan cheeses, it offers a deliciously healthy twist on a classic comfort food casserole that’s high in protein and perfect for dinner or meal prep.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups cooked, shredded chicken
• 1 cup chopped fresh spinach (or thawed 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

Optional Topping

• 1 cup breadcrumbs

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature by the time you finish preparing the casserole.
2. Sauté Garlic and Spinach: In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Then stir in the chopped spinach and cook until wilted, which usually takes another 2-3 minutes.
3. Mix Ingredients: In a large bowl, combine the cooked shredded chicken, sautéed spinach and garlic, chopped artichoke hearts, Greek yogurt, shredded mozzarella, grated Parmesan, dried oregano, onion powder, salt, and black pepper. Mix thoroughly until the ingredients are evenly incorporated.
4. Prepare Baking Dish: Grease a baking dish lightly with olive oil or non-stick spray. Pour the chicken mixture evenly into the dish and spread it out smoothly.
5. Add Breadcrumb Topping (Optional): If you like added texture and crunch, sprinkle the breadcrumbs evenly over the top of the casserole before baking.
6. Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is golden brown on top and bubbling around the edges.
7. Cool and Serve: Remove from oven and allow the casserole to cool slightly for about 5 minutes before serving. This resting time will help it set and enhance flavor.

Notes

• For extra flavor, you can add a squeeze of lemon juice to the spinach while sautéing.
• Use fresh breadcrumbs for a lighter crunch or panko for an extra crispy topping.
• Substitute spinach with kale or Swiss chard if preferred.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
• To make it lower carb, omit the breadcrumbs topping.

Keywords: high protein casserole, spinach artichoke chicken, healthy chicken casserole, baked chicken recipe, Greek yogurt casserole