Description
This High Protein Spinach and Artichoke Chicken Casserole is a delicious and nutritious meal featuring tender shredded chicken combined with fresh spinach, artichoke hearts, and creamy cheeses. Baked to a golden bubbly finish, this casserole is perfect for a hearty dinner packed with protein and flavor.
Ingredients
Scale
Chicken
- 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
- 2 cloves garlic, minced
Dairy
- 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
Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Other
- 1 tablespoon olive oil (for sautéing)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant. Then add the fresh baby spinach and cook until wilted, about 2-3 minutes. Remove from heat.
- Mix Ingredients: In a large bowl, combine the shredded cooked chicken, sautéed spinach and garlic mixture, chopped artichoke hearts, non-fat Greek yogurt, softened cream cheese, shredded mozzarella, grated Parmesan, salt, and black pepper. Stir well until all ingredients are thoroughly mixed.
- Assemble Casserole: Grease a 9×13 inch baking dish lightly with cooking spray or butter. Transfer the mixture into the dish and spread it evenly.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the casserole is golden brown on top and bubbly around the edges.
- Cool and Serve: Remove the casserole from the oven and let it cool for 5-10 minutes before serving. This resting time helps the casserole set for easier portioning.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a lower-fat option, use light or reduced-fat cheeses and yogurt.
- Fresh spinach can be substituted with frozen spinach; just make sure to thaw and drain excess water before sautéing.
- This casserole can be prepared in advance and refrigerated before baking; increase baking time slightly if baking straight from the fridge.
- Serve this dish with a side salad or steamed vegetables for a balanced meal.
