Description
This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy, and flavorful baked dish featuring tender chicken breasts, fresh spinach, and artichoke hearts combined with a rich Greek yogurt and cream cheese sauce. Perfect for a comforting, nutritious meal packed with protein and vibrant veggies.
Ingredients
Scale
Protein and Dairy
- 1.5 lbs chicken breasts – Boneless, skinless, cubed or sliced
- 1 cup Greek yogurt
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
Vegetables
- 2 cups fresh spinach (or frozen, thawed, and drained)
- 1 cup artichoke hearts, chopped (canned or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper (optional)
Others
- Cooking spray or butter for greasing casserole dish
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and ensure easy cleanup.
- Cook Chicken: In a skillet over medium heat, sauté the cubed chicken breasts seasoned with salt, pepper, and Italian seasoning until they are lightly browned but not fully cooked through. This helps the chicken stay tender after baking. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Using the same skillet, add chopped onions and minced garlic. Cook them until softened and fragrant. Then add the fresh spinach and cook until wilted. Finally, stir in the chopped artichoke hearts to heat through and combine flavors.
- Prepare Creamy Sauce: In a mixing bowl, combine the Greek yogurt, softened cream cheese, half of the shredded mozzarella, Parmesan cheese, and crushed red pepper if using. Mix this mixture thoroughly until smooth and creamy.
- Assemble Casserole: Arrange the lightly cooked chicken evenly in the prepared baking dish. Layer the sautéed vegetables on top of the chicken. Pour the creamy cheese mixture over everything, spreading it evenly. Sprinkle the remaining mozzarella cheese on top to create a golden, bubbly crust.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil and bake for 25 to 30 minutes. Then remove the foil and continue to bake for another 10 to 15 minutes until the top is golden brown and bubbly.
- Garnish & Serve: Remove the casserole from the oven and let it rest for 5 minutes. This allows the flavors to meld and makes serving easier. Optionally, garnish with fresh parsley before serving for added color and freshness.
Notes
- Slightly undercooking the chicken before baking helps keep it tender and juicy in the casserole.
- You can substitute frozen spinach and artichoke hearts if fresh ingredients are not available; just be sure to thaw and drain them well.
- Adding crushed red pepper is optional but adds a nice subtle heat to balance the creaminess.
- This casserole stores well in the fridge for up to 3 days and reheats nicely in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, high-protein casserole, spinach and artichoke, creamy chicken bake, healthy chicken dinner
