Description
This High Protein Spinach Artichoke Chicken Casserole is a delicious and hearty dish combining tender shredded chicken, nutritious spinach, and flavorful artichoke hearts baked in a creamy mixture of Greek yogurt and cheeses. Perfect for a wholesome dinner that’s packed with protein and vibrant flavors.
Ingredients
Scale
Protein and Vegetables
- 2 cups cooked chicken, shredded
- 1 cup frozen spinach, thawed and drained
- 1 cup canned artichoke hearts, drained and chopped
Dairy
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for baking the casserole.
- Combine Ingredients: In a large bowl, combine shredded chicken, thawed and drained spinach, chopped artichokes, Greek yogurt, shredded mozzarella, grated Parmesan, minced garlic, onion powder, salt, and black pepper.
- Mix Thoroughly: Stir the ingredients until they are well combined and the mixture is uniform in texture.
- Prepare Baking Dish: Grease a baking dish lightly to prevent sticking, then transfer the chicken and vegetable mixture into the dish, spreading it evenly.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, until the casserole is bubbly and the top is golden and slightly browned.
- Cool and Serve: Remove from the oven and let the casserole cool for a few minutes before serving to allow it to set and enhance flavors.
Notes
- Make sure to thoroughly drain the spinach and artichokes to prevent excess moisture.
- Use cooked chicken for a quick assembly; rotisserie chicken works well.
- Adjust seasoning to taste, especially salt and pepper.
- For extra crispiness, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
