High-Protein Spinach and Artichoke Chicken Casserole
A delicious and nutritious casserole packed with tender chicken, vibrant spinach, and creamy artichokes, perfect for weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover rotisserie chicken for more flavor.
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 2 cups fresh baby spinach
- 1 cup Greek yogurt Can substitute with low-fat Greek yogurt.
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 teaspoon olive oil For greasing the baking dish.
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup breadcrumbs (for topping, optional) Add for extra crunch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the shredded chicken, artichoke hearts, and fresh spinach.
- In another bowl, mix the Greek yogurt, mozzarella cheese, cheddar cheese, Parmesan cheese, minced garlic, onion powder, garlic powder, salt, pepper, and red pepper flakes.
- Pour the cheese mixture into the chicken and vegetable mixture. Stir well until everything is combined.
- Grease a 9×13-inch baking dish with olive oil. Transfer the mixture into the prepared dish and spread it evenly.
- If using, sprinkle the breadcrumbs on top for added crunch.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
- Remove from the oven and allow it to cool slightly before serving.
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Notes
Serve with a side of leafy greens, a simple salad, or crusty bread. You can make this ahead of time and refrigerate it before baking.