It is 6pm. You are tired. Your family is hungry for something warm and comforting.
This high protein chicken spinach casserole is your new secret weapon. It is creamy, filling, and feels like a total treat. It is the perfect healthy reset for any night of the week.
Why You Will Love This Recipe
This dish is a winner because it packs a massive protein punch. The combination of chicken, Greek yogurt, and cheese keeps you full for hours. It is budget-friendly since it uses simple ingredients you likely have.
You will love how it fits into a busy schedule. It is a low-carb dream that does not sacrifice any flavor. Your kids will even eat their greens without a single complaint!
Simple Method
Making this casserole is incredibly straightforward and stress-free. You just mix the creamy base, fold in the chicken, and bake. There are no complicated techniques or fancy tools required here. Even beginner cooks can master this dish on the first try.
Ingredients You Will Need
These simple ingredients come together to create a rich and savory meal.
- 600g cooked chicken breast, shredded
- 250g fresh baby spinach, roughly chopped
- 225g low-fat cream cheese, softened
- 150g non-fat plain Greek yogurt
- 100g shredded mozzarella cheese
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Step-by-Step Directions
- Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly grease a 2-quart baking dish.
- In a large mixing bowl, whisk together the softened cream cheese, Greek yogurt, minced garlic, onion powder, salt, and pepper until the texture is uniform.
- Fold the shredded chicken and chopped spinach into the cream cheese mixture until the ingredients are thoroughly incorporated.
- Transfer the mixture into the prepared baking dish and distribute evenly using a spatula.
- Top the casserole with shredded mozzarella and grated Parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is golden brown and the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
- Remove from the oven and allow the casserole to rest for 5 minutes before portioning.
Best Ways to Enjoy It
Serve this warm right out of the oven for the best texture. It pairs beautifully with a fresh garden salad or roasted broccoli. For a more indulgent meal, serve it over a small bed of pasta. Set the table and enjoy a quiet, nourishing moment with your family.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. To reheat, place a portion in the microwave for two minutes. You can also warm it in the oven to keep the cheese bubbly. This recipe is excellent for meal prep lunches the next day.
Recipe Tips for Best Results
- Always use room temperature cream cheese for a smooth, lump-free sauce.
- Do not skip the resting time to let the juices settle.
- Use a rotisserie chicken to save time on busy weeknights.
- Squeeze any excess moisture from the spinach if using frozen instead of fresh.
- Add a pinch of red pepper flakes for a subtle heat.
- Check the internal temperature to ensure the chicken stays juicy and tender.
Ways to Switch It Up
- Swap the spinach for chopped kale or steamed broccoli florets.
- Use sharp cheddar cheese instead of mozzarella for a bolder flavor.
- Mix in sautéed mushrooms for an extra earthy element.
- Top with almond flour breadcrumbs for a keto-friendly crunch.
Common Questions
Can I use sour cream instead of Greek yogurt?
Yes, you can definitely make that swap. Sour cream will make it slightly richer. Greek yogurt adds extra protein and a nice tang.
Can I freeze this casserole?
Yes, this dish freezes quite well for up to three months. Thaw it in the fridge overnight before reheating. The creamy texture holds up beautifully after baking.
I hope this warm, cheesy casserole brings a little peace to your busy evening. It is the kind of meal that makes everyone feel cared for. Enjoy every bite of your healthy reset!
— Katie Wood
High Protein Chicken and Spinach Casserole with Cream Cheese
Ingredients
- 600 g cooked chicken breast, shredded
- 250 g fresh baby spinach, roughly chopped
- 225 g low -fat cream cheese, softened
- 150 g non -fat plain Greek yogurt
- 100 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- 2 cloves garlic , minced
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon ground black pepper
Instructions
- Preheat oven to 190 degrees Celsius (375 degrees Fahrenheit) and lightly grease a 2-quart baking dish.
- In a large mixing bowl, whisk together the softened cream cheese, Greek yogurt, minced garlic, onion powder, salt, and pepper until the texture is uniform.
- Fold the shredded chicken and chopped spinach into the cream cheese mixture until the ingredients are thoroughly incorporated.
- Transfer the mixture into the prepared baking dish and distribute evenly using a spatula.
- Top the casserole with shredded mozzarella and grated Parmesan cheese.
- Bake for 25 to 30 minutes, or until the cheese is golden brown and the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
- Remove from the oven and allow the casserole to rest for 5 minutes before portioning.
