Description

This High-Protein Spinach and Artichoke Chicken Casserole is a nutritious and delicious dish perfect for a hearty family meal. Combining tender shredded chicken with nutrient-rich spinach and artichokes, creamy Greek yogurt, and melted mozzarella and Parmesan cheeses, this casserole offers a perfect balance of flavors and textures. It’s baked to golden perfection, making it an easy-to-prepare, protein-packed comfort food.

Ingredients

Scale

Chicken Mixture

2 lbs boneless, skinless chicken breasts, cooked and shredded
1 (14 oz) can artichoke hearts, drained and chopped
1 (10 oz) package frozen spinach, thawed and drained
1 cup plain Greek yogurt
1 cup cottage cheese
2 cloves garlic, minced
1 teaspoon onion powder
Salt and pepper to taste

Topping

1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking the casserole evenly.
Prepare the Mixture: In a large mixing bowl, thoroughly combine the shredded chicken, chopped artichoke hearts, thawed and drained spinach, Greek yogurt, cottage cheese, minced garlic, onion powder, salt, and pepper. Mix well to evenly distribute all ingredients.
Assemble the Casserole: Grease a 9×13-inch baking dish with a little oil or cooking spray to prevent sticking. Evenly spread the prepared chicken mixture into the dish, smoothing it out for an even layer.
Add Cheese Topping: Sprinkle the shredded mozzarella cheese evenly over the chicken mixture, followed by an even layer of grated Parmesan cheese for a flavorful crust.
Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes or until the casserole is hot and bubbly and the cheese topping has turned golden brown.
Serve: Remove the casserole from the oven and allow it to cool for a few minutes. Optionally garnish with fresh parsley before serving warm for the best flavor and presentation.

Notes

For best results, ensure the spinach is thoroughly drained to avoid excess moisture in the casserole.
You can substitute cottage cheese with ricotta for a different texture and flavor.
This casserole can be prepared ahead of time and refrigerated before baking.
Leftovers store well in the refrigerator for up to 3 days and reheat beautifully.
Adding crushed red pepper flakes can introduce a subtle spicy kick if desired.