Description
This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy dish loaded with shredded chicken, spinach, and artichoke hearts, perfect for a nutritious and satisfying family meal. Baked to golden perfection with a blend of Greek yogurt, cottage cheese, and mozzarella, it offers a delightful combination of flavors and a boost of protein.
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
Cheese Topping
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Prepare the Mixture: In a large mixing bowl, combine the shredded chicken, chopped artichoke hearts, thawed spinach, Greek yogurt, cottage cheese, minced garlic, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Casserole: Grease a 9×13-inch baking dish lightly to prevent sticking. Spread the chicken mixture evenly in the dish, creating a flat and uniform layer.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese followed by the grated Parmesan cheese evenly over the top of the chicken mixture.
- Bake: Place the baking dish in the preheated oven and bake for 25–30 minutes until the casserole is hot, bubbly, and the cheese on top has melted and turned golden brown.
- Serve: Remove from the oven and let the casserole cool for a few minutes. Optionally garnish with fresh parsley, then serve warm for a delicious and hearty meal.
Notes
- Ensure the spinach is well-drained to avoid excess moisture in the casserole.
- Cook and shred the chicken ahead of time to save preparation time.
- For extra flavor, you can add a pinch of red pepper flakes or lemon zest to the mixture.
- This casserole can be made a day ahead and refrigerated before baking; increase baking time slightly if baking straight from the fridge.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
