High Protein Spinach Artichoke Chicken Casserole
A creamy, cheesy baked chicken casserole with spinach, artichokes, Greek yogurt, and melted mozzarella that comes together in 45 minutes.
Equipment
- Large mixing bowl
- 9x13 inch baking dish
- Rubber spatula
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded Rotisserie chicken works great here
- 3 cup fresh baby spinach
- 14 oz canned artichoke hearts, drained and chopped Press with paper towel to remove excess moisture
- 1 cup non-fat Greek yogurt
- 0.5 cup light cream cheese, softened Let sit at room temperature for 20 minutes before using
- 0.75 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 0.5 tsp salt
- 0.25 tsp ground black pepper
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine the shredded chicken, baby spinach, chopped artichoke hearts, Greek yogurt, cream cheese, mozzarella, Parmesan, minced garlic, salt, and black pepper. Mix until the cream cheese is fully incorporated and the mixture is uniform.
- Spread the mixture evenly into a greased 9x13 inch baking dish and smooth the top with a spatula.
- Bake for 25 to 30 minutes until the top is golden and the edges are bubbling.
- Remove from the oven and let the casserole rest for 5 to 10 minutes before serving.
