Description
A friendly, creamy baked casserole that combines classic spinach-artichoke flavors into a high-protein weeknight dish.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a skillet, heat a tablespoon of olive oil over medium heat, add garlic and sauté until fragrant. Add spinach and cook until wilted.
- In a large bowl, combine chicken, sautéed spinach and garlic, artichokes, Greek yogurt, cream cheese, mozzarella, Parmesan, salt, and pepper. Mix well.
- Transfer the mixture to the baking dish and smooth the top. Optionally, sprinkle more cheese on top.
- Bake for 25–30 minutes until golden brown and bubbly. If browning too quickly, cover with foil.
- Let cool for 5–10 minutes before serving.
Notes
Use pre-cooked shredded chicken for a quicker assembly. Squeeze excess moisture from spinach to avoid a watery casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken casserole, spinach artichoke, high protein, easy dinner