High Protein Spinach Artichoke Chicken Casserole (Printable)

Creamy chicken casserole loaded with spinach, artichokes, and cheese. Ready in under an hour.

# What You'll 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

→ Miscellaneous

14 - Olive oil spray or 1 tbsp olive oil for sautéing
15 - Fresh parsley, chopped for garnish

# How to Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 2-3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Stir in chopped spinach and cook 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, all Parmesan cheese, Italian herbs, black pepper, salt, and red pepper flakes. Mix until well combined.
05 - Transfer mixture to prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup mozzarella cheese over top.
06 - Bake 30-35 minutes until casserole is bubbly and cheese is golden brown.
07 - Let rest 5 minutes before serving. Garnish with chopped parsley.

# Expert Advice:

01 -
  • You get all the creamy, cheesy comfort of traditional spinach artichoke dip but with 38 grams of protein per serving
  • The Greek yogurt creates this incredibly velvety texture while keeping things lighter than cream cheese alone
  • It makes six generous servings, so youre basically setting yourself up for lunch success all week
02 -
  • Dont skip the resting period, I promise it makes a huge difference in how well the slices hold together
  • The casserole is done when the edges are bubbling vigorously and the cheese has those gorgeous brown spots
  • If your chicken was already seasoned, you might want to cut back on the added salt slightly
03 -
  • Use a box grater for your cheese instead of buying pre shredded, it melts so much better
  • Squeeze excess moisture from your artichokes if they seem especially watery

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