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
Scale
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.
