High-Protein Spinach and Artichoke Chicken Casserole
A creamy and flavorful casserole with chicken, spinach, and artichokes, perfect for family dinners and potlucks.
Ingredients
Main Ingredients
- 2 pieces organic chicken breasts or thighs Skinless and boneless for tenderness.
- 2 cups spinach leaves Fresh or frozen.
- 1 can artichoke hearts Drained.
- 1/2 cup cream cheese or Greek yogurt Soften for easy mixing.
- 1/4 cup Parmesan cheese
- 2 cloves garlic Minced.
- 1 small onion Diced.
Seasoning/Spice Blend
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp paprika Toast briefly in the pan for flavor.
Liquids/Dairy
- 2 tbsp olive oil For cooking chicken.
Optional Finishing Ingredients
- 1/4 cup almond flour or coconut flour For topping.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces and cook for about 5-7 minutes until browned and cooked through.
- Add diced onion and minced garlic to the skillet, cooking for 2-3 minutes until soft.
- Stir in spinach and drained artichoke hearts, cooking for another 3-4 minutes until spinach wilts.
- In a bowl, mix together cream cheese or Greek yogurt, Parmesan cheese, oregano, thyme, and paprika; stir this mixture into the skillet.
- Transfer the mixture to a greased baking dish and smooth the top.
- If desired, sprinkle almond flour or coconut flour on top.
- Bake in the oven for 25-30 minutes until the top is golden and bubbly.
Notes
Customize with your favorite vegetables or spices for added flavor. Can be served with a dollop of Greek yogurt on top for creaminess and garnished with fresh herbs.