High Protein Spinach Artichoke Chicken Casserole

The first time I made this casserole, I was trying to use up leftover rotisserie chicken and a random can of artichokes that had been sitting in my pantry for months. My husband walked in while I was mixing everything together and raised an eyebrow at the Greek yogurt substitution, but one bite later he was already asking when I'd make it again. Now it's become our go-to Sunday dinner, especially on those evenings when we want something comforting but don't want to derail our fitness goals.

Last winter, my sister came over for dinner looking completely defeated after a brutal week at work. I pulled this bubbling dish out of the oven, that golden mozzarella crown still catching the light, and watched her shoulders actually drop as she took that first steamy bite. She made me write down the recipe on the spot, saying it tasted like something a restaurant would charge eighteen dollars for.

Ingredients

• 3 cups cooked chicken breast: Rotisserie chicken works beautifully here, just shred it into bite sized pieces and youve saved yourself a whole step
• 1 cup plain Greek yogurt: Non fat or 2% both work perfectly, and honestly you wont taste the difference once everything bakes together
• 4 oz reduced fat cream cheese: Let this sit on your counter for twenty minutes before starting, it makes mixing so much easier
• 1 cup shredded mozzarella cheese: Reserve half of this for that gorgeous golden top layer
• 1/2 cup grated Parmesan cheese: The salty, nutty flavor here balances all the creamy elements perfectly
• 2 cups fresh baby spinach: Rough chop is fine, no need to be too fussy about it
• 1 can artichoke hearts: Give these a good chop so you get little bursts of briny flavor in every forkful
• 1 small yellow onion: Finely diced so it melts into the background instead of being chunky
• 2 cloves garlic: Minced fresh is best, but a teaspoon of garlic powder works in a pinch
• 1 tsp dried Italian herbs: Oregano, basil, thyme blend adds that classic Italian dinner vibe
• 1/2 tsp black pepper: Freshly cracked makes a noticeable difference
• 1/4 tsp salt: The Parmesan adds saltiness, so start here and adjust at the end
• 1/4 tsp crushed red pepper flakes: Totally optional, but I love the subtle warmth it adds
• Olive oil spray: For greasing your pan and the initial sauté
• Fresh parsley: A little sprinkle of green on top makes everything look intentional

Instructions

Preheat your oven to 375°F and prep your baking dish

Grab a 9x13 inch baking dish and give it a quick spray with olive oil, getting into all the corners

Sauté your aromatics until the kitchen starts smelling amazing

Heat olive oil in a large skillet over medium heat and cook your diced onion for 2 to 3 minutes until it turns translucent, then add garlic for just 30 seconds until you can really smell it

Wilt the spinach just until it collapses

Toss in your chopped spinach and stir for 1 to 2 minutes until it's soft but not mushy, then remove the whole pan from heat

Combine everything in one big mixing bowl

Mix together your chicken, artichokes, the onion spinach mixture, Greek yogurt, cream cheese, half the mozzarella, all the Parmesan, and all your seasonings until everything is evenly distributed

Transfer to your prepared baking dish

Spread the mixture evenly into your greased dish and sprinkle the remaining mozzarella across the top like a cheesy blanket

Bake until bubbly and golden

Pop it in the oven for 30 to 35 minutes, keeping an eye out for that beautiful golden brown cheese crust and bubbling edges

Let it rest before serving

Give the dish five minutes to settle so everything sets up nicely, then scatter fresh parsley on top

Save

This recipe has saved me on more weeknights than I can count, especially during that crazy month when my partner was working late every single day. Id assemble it in the afternoon, slide it into the oven when I walked in the door, and twenty minutes later wed be sitting at the table with something that felt special instead of just fuel.

Make It Your Own

Sometimes I throw in half a cup of chopped sun dried tomatoes if I want a deeper, more complex flavor. The sweetness plays really well against the tangy artichokes and creamy base.

Perfect Pairings

A crisp green salad with lemon vinaigrette cuts through the richness beautifully, and if you're watching carbs, cauliflower rice soaks up all those creamy juices without making you feel overly full.

Meal Prep Magic

This actually tastes better on day two, which is saying something for a casserole. The flavors have time to really marry and settle into each other, making it ideal for Sunday meal prep sessions.

• Portion into individual containers right after it cools for easy grab and go lunches
• Reheat with a splash of water or broth to bring back the creamy texture
• It keeps perfectly in the fridge for three to four days, though it rarely lasts that long in our house

Save

Theres something deeply satisfying about serving a dish that feels indulgent while knowing it's actually fueling your body with good stuff. Hope this becomes one of your weeknight staples too.

Recipe FAQs

→ Can I freeze this casserole?

Yes, assemble the casserole in a freezer-safe dish before baking. Cover tightly with foil and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 minutes to cooking time if needed.

→ What can I substitute for Greek yogurt?

Sour cream works well as a 1:1 substitute. For a dairy-free option, try plain coconut yogurt or cashew cream, though the texture may vary slightly. Full-fat Greek yogurt can replace reduced-fat if preferred.

→ How do I know when the casserole is done?

The casserole is ready when the cheese on top is bubbly and golden brown, and you can see the filling hot and steaming around the edges. A thermometer inserted into the center should read 165°F (74°C).

→ Can I use rotisserie chicken?

Absolutely! A store-bought rotisserie chicken works perfectly and saves time. Simply shred or dice the meat, removing skin and bones. You'll need about 3 cups of cooked chicken, which is roughly half of a typical rotisserie bird.

→ Is this dish keto-friendly?

Yes, this casserole fits well into a keto diet with only 8g net carbs per serving. The combination of high protein from chicken and Greek yogurt plus healthy fats from cheese makes it satisfying and macro-friendly.

→ Can I make this ahead of time?

Prepare the mixture up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, spread into your prepared dish, add the topping cheese, and bake. You may need an extra 5-10 minutes since it's going into the oven cold.