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High Protein Spinach And Artichoke Chicken Casserole

A friendly, creamy baked casserole that turns classic spinach-artichoke flavors into a high-protein weeknight winner. Packed with shredded chicken, Greek yogurt and melty cheeses, it’s the kind of dish that reheats well and keeps everyone satisfied. If you enjoy easy, comforting casseroles, you might also like this similar spinach cream cheese chicken casserole for another creamy option.

why make this recipe
This casserole is special because it combines the flavors of a beloved dip with a lean, protein-rich base that’s simple to prepare and family-friendly. Using Greek yogurt and light cream cheese cuts the fat while keeping a silky texture, and the mix of mozzarella and Parmesan gives a golden, irresistible crust after baking. It’s a great meal to stretch a little cooked chicken into several servings, to feed picky eaters with something familiar, and to make ahead for busy evenings.

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

Step-by-step directions

Preheat and prepare: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a light coating of oil or nonstick spray so the casserole will release easily after baking.
Sauté aromatics and spinach: In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté just until fragrant — roughly 20–30 seconds to avoid browning. Add the fresh baby spinach and cook until wilted, stirring constantly so it’s tender but still bright green. Remove from heat and let cool slightly.
Combine the filling: In a large bowl, combine the cooked shredded chicken, sautéed spinach and garlic, drained and chopped artichoke hearts, Greek yogurt, softened cream cheese, shredded mozzarella, grated Parmesan, salt, and black pepper. Mix thoroughly until the cheeses and yogurt are evenly incorporated and everything is well coated. Taste and adjust seasoning if needed — a little extra salt or a pinch of pepper can make a difference.
Assemble in dish: Transfer the mixture into the prepared 9×13 inch baking dish and spread it out evenly with a spatula. Smooth the top so the casserole bakes uniformly. Optionally, sprinkle a touch more mozzarella or Parmesan on top for a cheesier crust.
Bake: Place the casserole in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the filling is bubbly around the edges. If the top is browning too quickly, loosely cover it with foil for the remaining baking time.
Rest and serve: Remove the casserole from the oven and let it cool for 5–10 minutes to set. This resting period helps the filling thicken slightly so it’s easier to serve neat slices. Serve warm.

A few notes on the technique

Using pre-cooked shredded chicken makes this a fast assembly dish — rotisserie chicken, leftover roasted chicken, or meat poached quickly on the stovetop all work well.
Squeezing excess moisture from the wilted spinach (press in a sieve or use paper towels) prevents the casserole from becoming watery.
If you prefer a richer texture, swap the light cream cheese for full-fat cream cheese and use whole-milk Greek yogurt; for a lower-fat option, reduce the mozzarella slightly or omit the Parmesan, though the flavor will be milder.

Best Way to Store High Protein Spinach And Artichoke Chicken Casserole

Refrigerator: Store leftovers in an airtight container for 3–4 days at 40°F (4°C) or below.
Freezer: To keep longer, freeze individual portions or the whole casserole for up to 3 months at 0°F (-18°C). Wrap tightly with plastic wrap and aluminum foil, or use freezer-safe containers.
Reheating: Thaw frozen portions in the refrigerator overnight, then reheat in a 350°F (175°C) oven until warmed through (about 15–20 minutes for portions, 25–30 minutes for a whole dish). For quicker reheating, microwave on medium power in 60–90 second bursts, stirring between intervals to ensure even heat.

Serving Suggestions for High Protein Spinach And Artichoke Chicken Casserole

Light sides: Pair with a crisp green salad dressed in lemon vinaigrette or a simple cucumber-tomato salad to cut through the richness.
Starches: Serve alongside roasted new potatoes or a scoop of quinoa for an extra filling meal.
Bread options: Warm crusty bread or garlic toast are excellent for mopping up any creamy sauce left on the plate.
Family-style: Let guests serve themselves and offer extra grated Parmesan, red pepper flakes, or a squeeze of lemon for brightness.

Tips to make High Protein Spinach And Artichoke Chicken Casserole
Q: How do I keep it moist?
A: Make sure not to overbake and include a creamy binder (Greek yogurt + cream cheese). Using cooked chicken that isn’t overly dry is key — rotisserie or poached chicken works best.

Q: Can I prep this ahead?
A: Yes — assemble the casserole in the dish, cover tightly, and refrigerate for up to 24 hours before baking. If baking from cold, add a few extra minutes to the bake time.

Q: What if my spinach releases a lot of water?
A: After sautéing, press the spinach in a sieve or squeeze it in a clean towel to remove excess liquid. This prevents a soggy casserole.

Variation (if any)

Low-carb swap: Replace the artichoke hearts with chopped roasted cauliflower for a lower-carb version; omit the Parmesan on top for fewer calories.
Extra-vegetable boost: Stir in 1 cup of steamed broccoli florets or diced roasted red peppers for added texture and color.

Why the ingredients work together (short explanation)

Greek yogurt provides protein, tang, and creaminess while keeping calories lower than heavier creams.
Light cream cheese adds body and richness, creating the classic spinach-artichoke flavor profile without overwhelming fat.
Mozzarella melts smoothly for that nice stringy texture, and Parmesan on top gives sharpness and color when baked.

Practical timing and make-ahead notes

Day-of: If starting with raw chicken, plan 30–40 minutes to bake or poach and cool the chicken before shredding; total active assembly time is about 10–15 minutes.
Make-ahead: Assemble and chill for up to 24 hours; bake when ready. For a freezer meal, freeze before baking and bake from frozen adding ~15–20 minutes to the bake time (covered, then uncovered at the end to brown).

FAQ
Q: Can I use frozen spinach instead of fresh?
A: Yes. Use about 10–12 ounces of frozen spinach, thawed and squeezed very dry. Frozen spinach is more concentrated, so be sure to remove excess water to avoid a watery casserole.

Q: Is this casserole suitable for meal prep?
A: Absolutely — it stores well in the refrigerator for up to 4 days and freezes nicely in portions. It reheats evenly and keeps protein content high.

Q: Can I make this dairy-free or vegan?
A: For a dairy-free version, use dairy-free cream cheese and a non-dairy yogurt substitute, plus a dairy-free shredded cheese. For a vegan version, replace chicken with shredded jackfruit or chickpeas and use vegan cheeses and yogurt; flavor and texture will be different but still tasty.

Q: How do I ensure the chicken stays flavorful?
A: Season the shredded chicken lightly with salt and pepper, or toss it with a bit of the yogurt-cheese mixture before combining. If you have cooked chicken that’s plain, brighten it with a teaspoon of lemon zest or a pinch of garlic powder.

Q: Can I add spices or herbs?
A: Yes — a teaspoon of dried oregano or a tablespoon of chopped fresh basil pairs well. A pinch of crushed red pepper flakes adds subtle heat.

Q: What can I serve for a lighter portion?
A: Scoop smaller portions and serve over a bed of mixed greens or alongside a cup of roasted vegetables to keep the meal lower in carbs but still satisfying.

Q: Are there gluten concerns?
A: This casserole is naturally gluten-free as written; double-check labels on processed cheeses or any add-ins to ensure no cross-contamination if you’re cooking for a celiac or someone with gluten intolerance.

Common mistakes and how to avoid them (short bullet list)

Under-seasoning the chicken — taste the filling before baking and adjust salt and pepper.
Not draining spinach — squeeze out moisture to avoid a soggy result.
Over-baking — remove as soon as bubbling and golden to keep a creamy texture.

Nutrition-minded notes
This recipe emphasizes lean protein (chicken and Greek yogurt) and vegetables (spinach and artichokes) while using light cheeses to reduce saturated fat. If you’re tracking macros, the combination of chicken and Greek yogurt significantly raises protein per serving compared to a traditional cream-heavy casserole.

Final presentation tips

Garnish with chopped fresh parsley or chives for color and a fresh finish.
Serve with lemon wedges to let diners add brightness if desired.
For an attractive bake, sprinkle extra Parmesan in a thin, even layer to create a golden crust.

Conclusion

If you want another take on this high-protein, creamy combination, check out the detailed version at High-Protein Spinach and Artichoke Chicken Casserole for inspiration and variations. For additional healthy casserole ideas and tips on ingredient swaps, see this helpful guide at Healthy Spinach Artichoke Chicken Casserole | Recipes to Nourish.