Description
This High Protein Spinach Artichoke Chicken Casserole is a flavorful and nutritious dish combining tender shredded chicken with spinach, artichokes, and creamy cheeses. Perfect for a comforting family meal, it delivers a deliciously cheesy, savory blend packed with protein and vegetables.
Ingredients
Scale
Chicken Mixture
- 2 cups cooked chicken, shredded
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
Dairy and Seasoning
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the casserole.
- Combine the ingredients: In a large bowl, mix together the shredded chicken, drained spinach, chopped artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, minced garlic, onion powder, salt, and black pepper until thoroughly combined.
- Mix well: Ensure all ingredients are evenly incorporated to create a uniform mixture that will bake evenly.
- Prepare baking dish: Grease a baking dish lightly to prevent sticking, then transfer the combined mixture into the dish and spread it out evenly.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the casserole is bubbly and the top is golden and slightly crisp.
- Cool and serve: Allow the casserole to cool for a few minutes after baking to set before slicing and serving.
Notes
- Make sure to thoroughly drain the spinach and artichoke hearts to avoid excess moisture in the casserole.
- This dish can be prepared ahead of time and baked when ready to eat.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a lower sodium option, you can reduce or omit added salt and use low-sodium canned artichokes.
