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Delicious Spinach and Artichoke Chicken Casserole served in a baking dish

High-Protein Spinach and Artichoke Chicken Casserole

A comforting and protein-packed casserole combining shredded chicken, Greek yogurt, artichokes, and spinach, perfect for weeknight dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked and shredded chicken breast Use leftover roast chicken or rotisserie chicken.
  • 1 cup frozen chopped spinach, thawed and drained Fresh spinach can be used instead; sauté until wilted.
  • 1 cup canned artichoke hearts, drained and chopped Fresh artichokes can be used as a substitute.
  • 1 cup Greek yogurt Can substitute with sour cream for creamier texture.
  • 1 cup shredded mozzarella cheese For a lighter version, use part-skim mozzarella.
  • ½ cup grated Parmesan cheese Divide into two portions for layering.
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes (optional) Add for extra heat.
  • 1 tablespoon olive oil For sautéing.
  • Fresh parsley for garnish Fresh parsley for garnish (optional) Adds a fresh touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the shredded chicken, thawed spinach, chopped artichoke hearts, Greek yogurt, mozzarella cheese, and half of the Parmesan cheese.
  3. Add the minced garlic, onion powder, garlic powder, salt, black pepper, and crushed red pepper flakes (if using) to the mixture. Stir until well combined.
  4. Heat the olive oil in a skillet over medium heat. Add the mixture from the bowl and cook for about 3-5 minutes, just until heated through.
  5. Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  6. Sprinkle the remaining Parmesan cheese on top of the casserole.
Baking
  1. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and bubbly.
  2. Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

For a creamier filling, pulse the mixture once in a food processor before heating. Ensure spinach is well drained to avoid a runny casserole. Leftovers can be stored in the refrigerator for 3-4 days.