Spinach Artichoke Chicken Casserole (Printable View)
Hearty, creamy chicken casserole with spinach, artichokes, and melted cheese. High protein comfort food ready in 50 minutes.
# What You'll Need:
→ Proteins
01 - 3 cups cooked chicken breast, shredded or diced
02 - 1 cup plain Greek yogurt (non-fat or 2%)
03 - 4 oz reduced-fat cream cheese, softened
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
→ Vegetables
06 - 2 cups fresh baby spinach, roughly chopped
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp black pepper
12 - 1/4 tsp salt (adjust to taste)
13 - 1/4 tsp crushed red pepper flakes (optional)
→ Miscellaneous
14 - Olive oil spray or 1 tbsp olive oil (for sautéing)
15 - Fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
03 - Stir in chopped spinach and cook for 1–2 minutes until just wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine shredded chicken, artichoke hearts, sautéed onion-spinach mixture, Greek yogurt, cream cheese, 1/2 cup mozzarella, and all Parmesan cheese. Add Italian herbs, black pepper, salt, and red pepper flakes. Mix until thoroughly incorporated.
05 - Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining 1/2 cup mozzarella cheese over the top.
06 - Bake for 30–35 minutes until the casserole is bubbly and the cheese is golden brown.
07 - Let rest for 5 minutes before serving. Garnish with chopped parsley.
# Expert Advice:
01 -
- You get all the creamy, cheesy comfort of a restaurant appetizer but with nearly 40 grams of protein per serving
- The Greek yogurt cream cheese swap makes it feel lighter without sacrificing that rich texture we all crave
- Leftovers actually taste better the next day, making meal prep feel like a treat instead of a chore
02 -
- Squeezing excess moisture from your cooked spinach and artichokes prevents a watery casserole
- Room temperature cream cheese incorporates smoothly while cold cream cheese leaves stubborn lumps
- The resting period is not optional—cutting into this immediately will ruin the presentation
03 -
- Grating your own cheese makes a surprising difference in how smoothly everything melts together
- Season your mixture before baking—it is much harder to adjust seasoning once the casserole is assembled