High Protein Spinach And Artichoke Chicken Casserole

A delightful dish packed with tender chicken, creamy cheeses, and vibrant greens, providing both comfort and nutrition.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded Ensure chicken is fully cooked and shredded.
3 cups fresh baby spinach Can use frozen spinach if thawed and excess moisture is removed.
1 can artichoke hearts, drained and chopped (14 oz) Use canned artichokes for convenience.
1 cup non-fat Greek yogurt Can be substituted with sour cream.
½ cup light cream cheese, softened
¾ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
2 cloves garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper

Method

Preparation

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken, spinach, artichokes, Greek yogurt, cream cheese, mozzarella, Parmesan, minced garlic, salt, and pepper. Mix thoroughly.
Spread the mixture evenly into a greased 9x13 inch baking dish and smooth out the top.

Cooking

Bake in the oven for 25 to 30 minutes or until the casserole is golden and bubbly around the edges.

Serving

Let it cool for 5 to 10 minutes before serving.

Notes

For added flavor, consider roasting the spinach and artichokes before mixing. You can also swap some chicken for quinoa or add a dash of lemon juice for a fresh twist. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 3 months.