If you’ve been searching for a dish that combines comfort, nutrition, and incredible flavor, then you’re going to fall head over heels for this High-Protein Spinach and Artichoke Chicken Casserole Recipe. Imagine tender shredded chicken mingling with fresh spinach and tangy artichoke hearts, all enveloped in a creamy blend of Greek yogurt and cheeses that bake to perfection. This casserole isn’t just a meal; it’s a wholesome, satisfying experience that’s packed with protein and bursts with vibrant flavors, making it an absolute favorite for lunch, dinner, or even batch cooking for busy days ahead.
Ingredients You’ll Need
This recipe keeps things straightforward but powerful, using simple ingredients that each play a special role in crafting this delicious casserole. From the creamy tang of Greek yogurt to the savory notes of garlic and oregano, every element contributes to a perfectly balanced dish that’s both hearty and wholesome.
- 2 cups cooked, shredded chicken: The high-protein star that makes this casserole fulfilling and satisfying.
- 1 cup chopped fresh spinach (or thawed frozen spinach): Adds vibrant color, nutrients, and a fresh, earthy flavor.
- 1 cup canned artichoke hearts, drained and chopped: Brings a subtle tang and tender texture that brightens the dish.
- 1 cup Greek yogurt: Offers creaminess without heaviness, plus a protein boost and a slight tang.
- 1 cup shredded mozzarella cheese: Melts to gooey perfection, making every bite irresistible.
- ½ cup grated Parmesan cheese: Adds a sharp, salty depth that elevates the overall flavor.
- 3 cloves garlic, minced: Infuses warmth and aromatic richness that complements the other ingredients.
- 1 tablespoon olive oil: Used to sauté garlic and spinach, helping to release their flavors wonderfully.
- 1 teaspoon dried oregano: A fragrant herb that adds an Italian-inspired touch and complexity.
- 1 teaspoon onion powder: Enhances the savory background without overpowering the main flavors.
- 1 teaspoon salt: Balances and brings out all the elements in the casserole.
- ½ teaspoon black pepper: Adds a subtle kick and warmth.
- 1 cup breadcrumbs (optional, for topping): Provides a crunchy, golden finish if you’re craving a contrast in texture.
How to Make High-Protein Spinach and Artichoke Chicken Casserole Recipe
Step 1: Prepare Your Oven
First things first, preheat your oven to 350°F (175°C). Getting the oven hot and ready ensures that your casserole bakes evenly, achieving that coveted golden crust while bubbling with cheesy goodness underneath.
Step 2: Sauté Garlic and Spinach
Heat the olive oil in a skillet over medium heat, then toss in the minced garlic. Sauté it until fragrant, about 1 to 2 minutes—this step unlocks a beautiful aroma that will fill your kitchen. Add in the spinach and cook until just wilted, which softens the leaves and intensifies their flavor, creating a lovely base for your casserole.
Step 3: Combine All the Ingredients
In a large mixing bowl, bring together shredded chicken, your sautéed spinach and garlic, chopped artichokes, creamy Greek yogurt, mozzarella, Parmesan, and your seasonings—oregano, onion powder, salt, and pepper. Stir thoroughly to create a lush mixture where every bite is packed with flavor and that essential creamy texture.
Step 4: Prepare the Baking Dish
Lightly grease a baking dish with oil or cooking spray to prevent sticking, then spread the chicken mixture evenly across the bottom. An even layer helps the casserole bake uniformly, ensuring each spoonful melts effortlessly in your mouth.
Step 5: Add a Crunchy Topping
If you love a little texture contrast, sprinkle the breadcrumbs evenly over the top. This optional step turns your casserole into a golden, crunchy masterpiece that adds an inviting crunch with every bite.
Step 6: Bake to Perfection
Slide the dish into your preheated oven and bake for 30 to 35 minutes. You’re aiming for a bubbly, golden-brown casserole with a delightfully crisp top (if using breadcrumbs). The aromas filling your kitchen will be your first clue that this dish is ready to enjoy.
Step 7: Let It Rest
Once out of the oven, allow the casserole to cool for a few minutes. This resting time lets the flavors meld even more and prevents any burns from that liberally melted cheese and bubbling sauce.
How to Serve High-Protein Spinach and Artichoke Chicken Casserole Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or some extra Parmesan cheese on top before serving to brighten the presentation and add even more flavor. A dash of red pepper flakes can add an exciting little punch if you enjoy a bit of heat.
Side Dishes
This casserole pairs beautifully with crisp green salads, roasted vegetables, or even some warm, crusty bread to soak up all the cheesy goodness. A light lemon vinaigrette salad could complement the rich flavors wonderfully by bringing a zesty contrast.
Creative Ways to Present
If you’re serving guests or want to elevate your dinner, serve individual portions in small ramekins topped with fresh chopped herbs. This not only looks elegant but makes for perfect personal servings that feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover casserole keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors meld even more after a day, making it just as delicious when reheated.
Freezing
You can freeze this casserole before baking or after it has cooled completely. Wrap tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. To bake from frozen, add an extra 10–15 minutes to the baking time.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through to preserve that wonderful texture. Alternatively, the microwave works well for a quicker option but may slightly soften the crispy topping.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out excess water from the frozen spinach before sautéing it to avoid a watery casserole.
Is it possible to make this casserole dairy-free?
Yes, by substituting Greek yogurt with a dairy-free alternative like coconut yogurt, and using vegan cheese substitutes, you can make a delicious dairy-free version.
Can I add other vegetables to this recipe?
Definitely! Mushrooms, bell peppers, or sun-dried tomatoes would all make lovely additions, boosting both nutrition and flavor.
How can I increase the protein content even more?
Adding a scoop of unflavored protein powder into the Greek yogurt mixture or incorporating some cooked quinoa would up the protein without sacrificing taste.
Is this casserole suitable for meal prep?
Yes! This High-Protein Spinach and Artichoke Chicken Casserole Recipe holds up beautifully for meal prep, making it ideal for busy weeks. It reheats well and maintains great flavor and texture.
Final Thoughts
If you’re looking to add a new favorite to your recipe box, this High-Protein Spinach and Artichoke Chicken Casserole Recipe is just the ticket. It’s comforting, nourishing, and downright delicious—the kind of dish you’ll want to make again and again. So grab your ingredients, rally your appetite, and get ready to enjoy a casserole that feels like a warm hug plated up with plenty of protein and love.
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 to 4.4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This High-Protein Spinach and Artichoke Chicken Casserole is a flavorful and satisfying meal packed with nutritious ingredients like spinach, artichoke hearts, and shredded chicken. Blended with creamy Greek yogurt and cheesy goodness, it’s a wholesome dish perfect for a comforting dinner that’s both rich in protein and rich in taste.
Ingredients
Chicken Mixture
- 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
Topping (Optional)
- 1 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot and ready for baking the casserole evenly.
- Sauté Spinach and Garlic: In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1-2 minutes. Then stir in the spinach and cook until wilted, softening the greens and concentrating their flavor.
- Mix Ingredients: In a large mixing bowl, combine the cooked shredded chicken, sautéed spinach and garlic, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, dried oregano, onion powder, salt, and black pepper. Stir well to fully incorporate the flavors and create a creamy mixture.
- Prepare Baking Dish: Lightly grease a baking dish with oil or cooking spray to prevent sticking. Pour the prepared chicken mixture evenly into the dish, spreading it out to form a uniform layer.
- Add Breadcrumb Topping: If desired, sprinkle the breadcrumbs evenly over the top of the casserole to add a crunchy texture after baking.
- Bake Casserole: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the casserole is golden brown on top and bubbly around the edges, indicating it is thoroughly heated and cooked through.
- Cool Before Serving: Allow the casserole to cool slightly before serving to help the dish set and to prevent burns from hot cheese and liquids.
Notes
- You can substitute fresh spinach with frozen spinach, just make sure to thaw and drain excess water before sautéing.
- Breadcrumb topping is optional but adds a nice crunch to the casserole’s texture.
- For a lower-fat version, use low-fat Greek yogurt and reduced-fat cheeses.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
- This casserole pairs well with a simple green salad or steamed vegetables to round out the meal.
