High Protein Spinach Artichoke Chicken Casserole (Printable Version)
Creamy chicken, spinach, and artichoke bake with melted cheese
# What You Need:
→ Proteins
01 - 3 cups cooked chicken breast, shredded or diced
02 - 1 cup plain Greek yogurt (non-fat or 2%)
03 - 4 oz reduced-fat cream cheese, softened
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
→ Vegetables
06 - 2 cups fresh baby spinach, roughly chopped
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp black pepper
12 - 1/4 tsp salt (adjust to taste)
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Miscellaneous
14 - Olive oil spray or 1 tbsp olive oil (for sautéing)
15 - Fresh parsley, chopped (for garnish)
# How to Make It:
01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in the chopped spinach and cook for 1–2 minutes until just wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine shredded chicken, artichoke hearts, sautéed onion-spinach mixture, Greek yogurt, cream cheese, 1/2 cup mozzarella, and all of the Parmesan cheese. Add Italian herbs, black pepper, salt, and red pepper flakes. Mix until well combined.
05 - Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
06 - Bake for 30–35 minutes until the casserole is bubbly and the cheese is golden brown.
07 - Let rest for 5 minutes before serving. Garnish with chopped parsley.
# Expert Advice:
01 -
- 38 grams of protein per serving feels like winning the lottery without trying
- The Greek yogurt cream cheese swap keeps everything velvety while cutting calories
02 -
- Overmixing after adding the Greek yogurt can make the texture slightly grainy, so fold gently
- Letting it rest for those 5 minutes seems pointless until you skip it and burn your mouth
03 -
- Use a box grater for your cheese instead of buying pre-shredded bags, the melt is completely different
- If your mixture feels too thick, a splash of chicken broth or reserved artichoke liquid brings it back to life