This casserole blends tender shredded chicken with bright spinach and tangy artichokes. It bakes under melty mozzarella and salty Parmesan for a creamy, savory dish that still packs a big protein punch. The aroma is warm and garlicky. The texture is creamy inside with a golden, slightly crisp top. It’s easy to make for weeknights or to bring to a potluck.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 320 kcal
- Protein: 41 g
- Carbohydrates: 6 g
- Fat: 16 g
- Fiber: 1.5 g
- Sugar: 2 g
- Sodium: 550 mg
Why Make This High Protein Spinach Artichoke Chicken Casserole
This dish gives you the comfort of a classic hot dip in a nutritious, dinner-ready form. It’s high in protein from chicken and Greek yogurt, which helps keep you full. The artichokes add a mild tang and the spinach adds color and a fresh note. The casserole is creamy, rich, and melts in your mouth while still feeling lighter than heavy cream-based versions. It’s perfect for busy nights, meal prep, or feeding a small crowd.
How to Make High Protein Spinach Artichoke Chicken Casserole
Make this casserole in one bowl and one dish. You’ll combine cooked, shredded chicken with yogurt, cheeses, vegetables, and seasonings. Spread the mixture into a greased casserole dish and bake until bubbling and golden. The steps are simple: prepare ingredients, mix them thoroughly, bake, and let the casserole rest briefly before serving so it sets and slices cleanly.
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon olive oil
(Substitution notes: use low-fat or full-fat Greek yogurt depending on preference. Swap part of the mozzarella for cheddar for a sharper flavor. Use cooked turkey instead of chicken for variety. If you prefer dairy-free, use a dairy-free yogurt and vegan cheeses—texture will change.)
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Lightly grease a casserole dish with the 1 teaspoon of olive oil. Chop the spinach and drain and chop the artichoke hearts. Mince the garlic. If your chicken is not shredded, shred it now.
Step 2: Mixing
In a large mixing bowl, combine the shredded chicken, chopped spinach, chopped artichokes, Greek yogurt, shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and pepper. Mix until everything is well combined and evenly coated. Taste and adjust salt and pepper.
Step 3: Cooking
Pour the mixture into the prepared casserole dish and spread it evenly. Place the dish in the preheated oven. Bake for 25–30 minutes, or until the cheese is bubbly and the top turns golden brown. The center should be hot and set.
Step 4: Finishing
Remove the casserole from the oven and let it rest for a few minutes. This helps the casserole firm up and makes it easier to serve. Optionally sprinkle a little extra Parmesan or chopped fresh parsley before serving.
How to Serve High Protein Spinach Artichoke Chicken Casserole
Serve warm straight from the casserole dish. This goes well with a crisp green salad, roasted vegetables, or steamed rice. For low-carb meals, plate it with cauliflower rice or roasted asparagus. Spoon it over baked potatoes or inside toasted pita for a hearty lunch. Garnish with fresh lemon zest or chopped parsley to brighten the flavors.
How to Store High Protein Spinach Artichoke Chicken Casserole
- Refrigerate: Cool to room temperature, cover tightly, and refrigerate up to 3–4 days.
- Freeze: Portion into airtight containers and freeze up to 2–3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm single portions in the microwave for 1–2 minutes, stirring halfway through. For a crisper top, reheat in a 350°F (175°C) oven for 10–15 minutes until hot.
Expert Tips for Perfect High Protein Spinach Artichoke Chicken Casserole
- Use fully cooked chicken: Rotisserie chicken saves time and adds flavor. Leftover roast chicken works well.
- Dry spinach before adding: Squeeze excess moisture from thawed frozen spinach or pat fresh spinach dry to avoid a watery casserole.
- Shred chicken small: Small pieces distribute better and make each bite balanced.
- Try a topping: Add a light sprinkle of breadcrumbs or extra shredded cheese for a crunchy top.
- Adjust salt carefully: Canned artichokes and cheeses add salt. Mix and taste before adding more.
- Let it rest: A short cooling period firms the casserole so slices hold together.
Delicious Variations
- Low-carb version: Skip breadcrumbs and serve over cauliflower rice or spiralized zucchini.
- Extra veggie: Stir in sun-dried tomatoes, roasted red peppers, or mushrooms.
- Spicy twist: Add 1/4 teaspoon red pepper flakes or diced jalapeño to the mix.
- Cheesy blend: Use equal parts mozzarella and sharp cheddar for a bolder cheese flavor.
- Pesto boost: Stir in 2 tablespoons basil pesto for a herbaceous lift.
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw and squeeze out excess liquid before mixing. This prevents a watery casserole and concentrates the spinach flavor.
Q: Do I need to cook the chicken first?
A: Yes. Use cooked, shredded chicken. Rotisserie chicken or leftover baked chicken works great and saves time.
Q: Can I make this ahead of time?
A: Yes. Mix the ingredients and store the unbaked casserole covered in the fridge for up to 24 hours. Bake when ready. Baking time may increase slightly from cold.
Q: Is Greek yogurt a good substitute for cream or sour cream?
A: Absolutely. Greek yogurt gives creaminess and adds protein while keeping the dish lighter than heavy cream. Use plain full-fat or low-fat yogurt depending on richness desired.
Q: How do I know when the casserole is done?
A: The top should be bubbly and lightly golden. The center should be hot and set. If using a thermometer, aim for an internal temperature of around 165°F (74°C).
Q: Can I halve or double the recipe?
A: Yes. Reduce baking time slightly for a smaller dish. For larger batches, use a bigger dish and check for doneness; you may need a few extra minutes.
Conclusion
This High Protein Spinach Artichoke Chicken Casserole is a simple, satisfying dish that tastes rich and comforting while delivering a solid boost of protein. It reheats well and adapts to many ingredient swaps, so you can make it your own. For more tips and a similar recipe breakdown, see High-Protein Spinach and Artichoke Chicken Casserole. Give it a try — it’s an easy way to turn pantry staples into a crowd-pleasing, protein-packed meal.
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High Protein Spinach Artichoke Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: High Protein
Description
A creamy and savory casserole blending shredded chicken with spinach and artichokes, topped with melty mozzarella and Parmesan. Perfect for weeknights or potlucks.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a casserole dish with olive oil.
- In a large mixing bowl, combine shredded chicken, chopped spinach, chopped artichokes, Greek yogurt, shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and pepper. Mix until well combined.
- Pour the mixture into the prepared casserole dish and spread evenly. Bake for 25–30 minutes until bubbly and golden brown.
- Remove from oven and let it rest for a few minutes before serving.
Notes
For a lighter version, substitute low-fat Greek yogurt. For a different flavor, swap half the mozzarella for cheddar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 41g
- Cholesterol: 85mg
