Winter nights call for something warm, cheesy, and totally satisfying. This high protein chicken casserole brings all the comfort of your favorite dip to the dinner table.
It is the ultimate way to stay full and fueled. You get all the creamy texture without any heavy cream. Your family will love every bite of this healthy meal.
Why This Recipe Is a Winner
This dish is a total game changer for your weekly routine. It is packed with lean protein to keep you satisfied for hours. The Greek yogurt makes it incredibly tangy and moist.
It is also perfect for busy winter weeknights. You can prep it ahead of time and bake it when you get home. It is truly a one-dish wonder for the whole family.
Simple Cooking Method
Making this casserole is as simple as it gets. You just mix your ingredients in one large bowl. Then, you spread it out and let the oven do the work. Even beginner cooks can master this recipe with ease.
Simple Ingredients
These ingredients are mostly pantry staples that you likely have on hand.
- 1.5 lbs cooked chicken breast, shredded
- 1 cup plain non-fat Greek yogurt
- 4 oz light cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 14 oz can artichoke hearts, drained and chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 3 cloves garlic, minced
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
Step-by-Step
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, whisk together the Greek yogurt, softened cream cheese, minced garlic, onion powder, red pepper flakes, salt, and pepper until uniform.
- Fold the chopped artichoke hearts and thoroughly dried spinach into the yogurt mixture.
- Add the shredded chicken and half of the mozzarella and Parmesan cheeses to the bowl, stirring until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the casserole.
- Bake for 30 minutes or until the cheese is golden brown and the edges are bubbling.
- Remove from oven and allow to rest for 5 minutes before portioning.
Best Ways to Enjoy It
Serve this high protein chicken casserole while it is hot and bubbly. It pairs beautifully with a fresh garden salad. You can also serve it over roasted cauliflower or zucchini noodles.
For a cozy night, enjoy it with a small piece of crusty bread. It is a soul-warming meal that feels like a hug in a bowl. Your family will definitely ask for seconds.
Storage & Reheating
This casserole is a meal prep dream for busy people. Store leftovers in an airtight container in the fridge for 4 days. You can also freeze individual portions for later. Reheat in the microwave or oven until warmed through.
Tips for Best Results
- Squeeze the spinach very dry to avoid a watery casserole.
- Use a rotisserie chicken to save extra time on busy nights.
- Ensure the cream cheese is very soft for a smooth sauce.
- Don’t skip the red pepper flakes for a tiny hint of warmth.
- Add extra mozzarella on top for a perfect cheese pull.
- Let the dish rest for five minutes so it sets properly.
Easy Flavor Ideas
- Add cooked bacon bits for a smoky, salty crunch.
- Stir in chopped sun-dried tomatoes for a burst of sweetness.
- Swap the chicken for turkey for a great post-holiday meal.
Common Questions
Can I use fresh spinach?
Yes, you can use fresh spinach. Just sauté it first and squeeze out the moisture. This prevents the casserole from getting soggy.
Is this recipe gluten-free?
This high protein chicken casserole is naturally gluten-free. Just double-check your spices and cheese labels. It is a safe and delicious option for many.
I hope this cozy casserole brings a little extra warmth to your kitchen this winter. It is so rewarding to serve a meal that is both healthy and delicious. Happy cooking!
— Katie Wood
High Protein Spinach and Artichoke Chicken Casserole
Ingredients
- 1.5 lbs cooked chicken breast, shredded
- 1 cup plain non-fat Greek yogurt
- 4 oz light cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 14 oz can artichoke hearts, drained and chopped
- 10 oz frozen chopped spinach, thawed and squeezed dry
- 3 cloves garlic , minced
- 1 tsp onion powder
- 1/2 tsp red pepper flakes
- 1/2 tsp sal t
- 1/4 tsp black pepper
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
- In a large mixing bowl, whisk together the Greek yogurt, softened cream cheese, minced garlic, onion powder, red pepper flakes, salt, and pepper until uniform.
- Fold the chopped artichoke hearts and thoroughly dried spinach into the yogurt mixture.
- Add the shredded chicken and half of the mozzarella and Parmesan cheeses to the bowl, stirring until well combined.
- Spread the mixture evenly into the prepared baking dish.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of the casserole.
- Bake for 30 minutes or until the cheese is golden brown and the edges are bubbling.
- Remove from oven and allow to rest for 5 minutes before portioning.
