High-Protein Spinach and Artichoke Chicken Casserole Recipe
This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy, and savory baked dish packed with tender chicken, fresh spinach, and artichokes. Perfect for a wholesome family dinner, it combines Greek yogurt and cream cheese for extra protein and a smooth texture, topped with mozzarella and Parmesan for a golden bubbly finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Protein
- 1.5 lbs chicken breasts – Boneless, skinless, cubed or sliced
Vegetables
- 2 cups fresh spinach – Can use frozen, thawed, and drained
- 1 cup artichoke hearts – Chopped, canned or frozen
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dairy & Cheese
- 1 cup Greek yogurt
- 4 oz cream cheese – Softened
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese
Seasonings
- 1 teaspoon Italian seasoning (or dried basil, oregano, thyme mix)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper (optional)
Other
- Cooking spray or butter for greasing casserole dish
Instructions
- Preheat Oven & Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish using butter or cooking spray to prevent sticking.
- 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. This step helps the chicken stay tender in the casserole. Remove chicken and set aside.
- Sauté Vegetables: Using the same skillet, sauté the finely chopped onion and minced garlic until fragrant and soft. Then add the spinach and cook until wilted. Stir in the chopped artichoke hearts and cook a few more minutes until heated through.
- Prepare Creamy Sauce: In a mixing bowl, combine Greek yogurt, softened cream cheese, half of the shredded mozzarella, Parmesan cheese, and optional crushed red pepper. Mix until the mixture is smooth and creamy.
- Assemble Casserole: Layer the lightly cooked chicken evenly in the greased baking dish, followed by the sautéed vegetables. Pour the creamy cheese mixture evenly over the top of the chicken and vegetables. Sprinkle the remaining mozzarella cheese on top for a rich, golden crust.
- Bake to Perfection: Cover the casserole loosely with aluminum foil and bake in the preheated oven for 25–30 minutes. Remove the foil and bake for an additional 10–15 minutes until the cheese on top is bubbling and golden brown.
- Garnish & Serve: Allow the casserole to rest for 5 minutes after baking. Garnish with fresh parsley if desired, then serve warm for a delicious and protein-packed meal.
Notes
- For a spicier kick, increase the crushed red pepper or add a dash of hot sauce.
- Frozen spinach can be used but must be fully thawed and drained to avoid excess moisture in the casserole.
- You can substitute chicken thighs for breasts for a juicier texture.
- Make sure to slightly undercook the chicken in the skillet to keep it tender after baking.
- This casserole can be prepared a day ahead and baked fresh for convenience.
Keywords: spinach chicken casserole, high protein casserole, artichoke chicken bake, creamy chicken casserole, healthy dinner recipes, Greek yogurt chicken bake
