High-Protein Spinach and Artichoke Chicken Casserole
A creamy and flavorful casserole combining shredded chicken, spinach, artichoke hearts, and a blend of cheeses, packed with protein and nutrients, ideal for family meals or gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 can artichoke hearts, drained and chopped (14 ounces)
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt
- to taste Pepper
- 2 tablespoons olive oil
- ½ cup chicken broth
- 1 cup cooked quinoa or brown rice (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chicken breasts and season with salt, pepper, onion powder, and garlic powder.
- Cook the chicken for about 6-7 minutes per side, or until golden brown and cooked through. Remove from heat and shred the chicken using two forks.
- In the same skillet, add garlic and sauté for about 1 minute until fragrant. Add chopped spinach and sauté until wilted. Stir in the chopped artichoke hearts.
Combining Ingredients
- In a large mixing bowl, combine the shredded chicken, sautéed vegetables, Greek yogurt, mozzarella cheese, Parmesan cheese, Italian seasoning, and chicken broth. Mix well until everything is combined.
- If using, fold in the cooked quinoa or brown rice and adjust seasoning with salt and pepper if needed.
Baking
- Transfer the mixture to a greased casserole dish and spread it out evenly.
- Bake in the preheated oven for 25-30 minutes or until bubbly and golden brown on top.
- Remove from the oven and let cool for a few minutes before serving.
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Notes
Garnish with fresh herbs like parsley or basil. Pairs well with a light side salad or crusty bread. Leftovers can be reheated in the oven to retain texture.