Spinach Artichoke Chicken Casserole (Printable View)

Hearty chicken casserole with spinach, artichokes, and melted cheese. High-protein comfort food ready in 50 minutes.

# What You 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

→ Miscellaneous

14 - Olive oil spray or 1 tbsp olive oil for sautéing
15 - Fresh parsley, chopped for garnish

# How To Make It:

01 - Preheat 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. Add Italian herbs, black pepper, salt, and red pepper flakes. Mix until well combined.
05 - Transfer mixture to prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup mozzarella cheese over the top.
06 - Bake for 30-35 minutes until casserole is bubbly and cheese is golden brown.
07 - Let rest for 5 minutes before serving. Garnish with chopped parsley.

# Expert Advice:

01 -
  • You get all the rich comfort of spinach artichoke dip but as an actual protein-packed meal that keeps you full for hours
  • The Greek yogurt cream cheese combo creates the most velvety sauce while keeping things lighter than traditional casseroles
  • It makes six servings so you are basically setting up your lunches for the entire work week in one shot
02 -
  • The first time I made this I forgot to soften the cream cheese first and ended up with tiny white dots throughout the sauce so learn from my mistake and let it sit out
  • If your mixture seems too thick before baking add a splash of chicken broth or milk because it will thicken even more in the oven
  • This actually freezes beautifully so you can make two and stash one for those nights when cooking feels impossible
03 -
  • Squeeze your thawed spinach in a clean kitchen towel or paper towels before adding it, excess water will make your casserole soupy
  • Grate your own Parmesan instead of buying pre-grated, the texture and melting ability are completely different

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