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High Protein Spinach and Artichoke Chicken Casserole

This comforting casserole turns classic spinach-artichoke dip into a protein-packed, family-friendly dinner that’s ready to bake and serve in under an hour. Creamy, garlicky, and cheesy without being heavy, it’s a simple way to get a nutritious, satisfying meal on the table. For a printable reference and alternate measurements, check out the detailed version on Amazing Food All’s full recipe page.

Why make this recipe
This casserole stands out because it delivers both flavor and nutrition without fuss. It’s an easy, make-ahead dish for busy weeknights and also scales well for meal prep or potlucks. The combination of Greek yogurt and light cream cheese keeps it creamy while boosting protein, so you get a wholesome meal that still feels indulgent.

Step-by-Step Guide to Making High Protein Spinach and Artichoke Chicken Casserole

Ingredients

2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
3 cups fresh baby spinach
1 can (14 oz) artichoke hearts, drained and chopped
1 cup non-fat Greek yogurt
1/2 cup light cream cheese, softened
3/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Preheat oven to 350°F (175°C).
Grease a 9×13 inch baking dish.
In a large bowl, mix chicken, spinach, artichokes, Greek yogurt, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper until combined.
Spread mixture in the prepared baking dish.
Bake for 30-35 minutes until golden and bubbly.
Let cool for 5-10 minutes before serving.

Expanded step-by-step notes and tips

Prepare the chicken: Poach, roast, or use leftover rotisserie chicken — each method works. For quick poaching, place the breasts in a saucepan, cover with water or low-sodium chicken broth, bring to a simmer, and cook 12–15 minutes until the internal temperature is 165°F. Let rest, then shred with two forks.
Wilt the spinach: Fresh baby spinach will wilt down significantly. You can stir it in raw into the warm mixture — it will soften during baking — or briefly sauté it with a tiny splash of oil and a pinch of salt to remove excess water and concentrate flavor. Pat any cooked spinach dry to avoid a watery casserole.
Manage cheese and texture: Light cream cheese and non-fat Greek yogurt create a creamy, tangy base without excess fat. If the mixture seems too stiff, add a tablespoon or two of milk or broth to loosen it before spreading in the dish.
Assemble evenly: Spread the mixture into a greased 9×13 dish, smoothing the top so the casserole bakes uniformly. For a golden finish, sprinkle an extra tablespoon of Parmesan or a light dusting of paprika on top before baking.
Bake and rest: Bake until bubbling and lightly golden (30–35 minutes). Letting it rest 5–10 minutes helps the filling set so slices hold together when served.

Why these steps matter
Each small technique — from removing excess moisture in spinach to shredding the chicken finely — ensures the casserole has a creamy but not watery texture, even melting the cheeses just right so they set when cooled. These simple adjustments make the final dish taste intentionally crafted, not thrown together.

Best Way to Store High Protein Spinach and Artichoke Chicken Casserole

Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days at 34–40°F (1–4°C).
Freeze: Portion into freezer-safe containers and freeze for up to 2 months at 0°F (-18°C). Thaw in the refrigerator overnight before reheating.
Reheat: Reheat individual portions in the microwave for 1–2 minutes until hot, or reheat a whole dish covered with foil in a 350°F (175°C) oven for 15–25 minutes until warmed through.

Serving Suggestions for High Protein Spinach and Artichoke Chicken Casserole

Serve over a bed of cauliflower rice or whole-grain pasta for a heartier meal. The casserole also pairs beautifully with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
For a low-carb approach, spoon it onto roasted spaghetti squash halves or alongside steamed broccoli.
Offer warm, crusty bread or garlic toast on the side if you want to lean into the dip-like nature of the dish — perfect for dipping and scooping.

Tips to make High Protein Spinach and Artichoke Chicken Casserole
Q: How do I keep it moist?
A: Use shredded cooked chicken that’s still a bit juicy (not dried out). Stirring in a tablespoon or two of chicken broth or milk into the mixture before baking will help maintain a creamy texture without thinning the casserole too much.

Q: Can I make this ahead?
A: Yes — assemble the casserole in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need an extra 5–10 minutes in the oven if baking straight from cold.

Q: How can I reduce sodium?
A: Use low-sodium or no-salt added artichoke hearts and low-sodium chicken. Taste the filling before baking and reduce added salt if needed; the cheeses provide saltiness already.

Variations

Vegetarian swap: Substitute shredded chicken with 2 cups of drained, rinsed cannellini beans or roasted mushrooms for a vegetarian-friendly version. Beans add protein and maintain the casserole’s hearty texture.
Spicy twist: Stir in 1–2 tablespoons of chopped roasted red peppers and a pinch of red pepper flakes or a teaspoon of sriracha to give the casserole a gentle kick without overpowering the classic flavors.

Cooking for different diets (short comparison)

Lower-fat: Keep the non-fat Greek yogurt, use light cream cheese, and reduce the mozzarella to 1/2 cup.
Keto-friendly: Omit any starchy sides and ensure artichokes are used sparingly; consider doubling the cheese for richness while keeping dairy choices higher in fat.

How to make it ahead and reheat for best results

Assembly-ahead: Layer and mix the casserole fully, then cover and refrigerate. Before baking, bring it to room temperature for 20–30 minutes and add an extra 5–10 minutes to bake time.
Freezer-friendly method: Assemble in a disposable foil pan, cover tightly, and freeze. When ready, thaw overnight in the fridge and bake at 350°F (175°C) until bubbling. For frozen-to-oven baking, tent with foil for the first 30 minutes to prevent over-browning, then remove foil and finish until golden.

Nutrition and protein notes

Protein punch: The combination of chicken and non-fat Greek yogurt provides a high-protein base, ideal for those seeking a filling post-workout meal or a balanced family dinner.
Balanced macros: This casserole offers a favorable mix of lean protein, vegetables, and controlled dairy fat. For exact calorie and macronutrient numbers, adjust portion sizes and specific ingredient brands.

Make-ahead shopping and prep checklist

Buy or prep cooked chicken in advance (rotisserie or poached).
Drain and chop artichoke hearts, and soften cream cheese before mixing.
Fluff and portion cheeses if you prefer measured servings.
Pre-wash and dry spinach to speed assembly.

Common mistakes and how to avoid them

Too watery: Squeeze excess moisture from cooked spinach and avoid over-using canned artichoke liquid. Pat cooked spinach dry and drain artichokes well.
Dry chicken: Use juicy, shredded chicken and avoid overcooking the breasts during initial preparation.
Lumpy mixture: Bring cream cheese to room temperature or soften slightly in the microwave (10–15 seconds) so it blends smoothly with Greek yogurt and shredded chicken.

FAQs
Q: Can I use frozen spinach instead of fresh?
A: Yes. Thaw frozen spinach completely, then squeeze out all excess moisture before mixing to prevent a watery casserole.

Q: Is there a dairy-free alternative?
A: A dairy-free version can be made by using dairy-free cream cheese and yogurt substitutes (such as almond or soy-based), plus dairy-free shredded cheese. The texture will be slightly different but still tasty.

Q: How many servings does this casserole make?
A: A 9×13 dish typically yields 6–8 generous servings, depending on portion sizes and whether it’s served with sides.

How to scale the recipe

Double for a crowd: Use two 9×13 dishes or a larger roasting pan; bake until bubbling and golden, adding 10–15 minutes to bake time if assembled from cold.
Half the recipe: Use an 8×8-inch baking dish and reduce bake time slightly (check doneness around 20–25 minutes).

Presentation and plating tips

Garnish with a sprinkle of freshly grated Parmesan and a few torn basil leaves or chopped parsley for a fresh contrast against the creamy interior.
Serve in shallow bowls with a spoon for a rustic, comfort-food presentation, or slice into squares and plate with a crisp salad for a more composed dinner.

Final checklist before serving

Allow the casserole to rest 5–10 minutes so it sets and slices cleanly.
Do a quick taste check for seasoning; a final pinch of flaky sea salt or a squeeze of lemon brightens the flavors.
If serving to guests, warm your plates slightly to keep portions hot longer.

Conclusion
If you want an effortless, protein-rich weeknight supper that tastes like a cozy indulgence, this casserole checks those boxes and adapts easily for meal prep or special occasions. For a similar take with alternate ingredient swaps and serving ideas, see High-Protein Spinach and Artichoke Chicken Casserole, and for another healthy variation to compare techniques and nutrition tweaks, visit Healthy Spinach Artichoke Chicken Casserole – Recipes to Nourish.