High Protein Spinach and Artichoke Chicken Casserole
A delightful blend of flavors with spinach, artichokes, and chicken, topped with a creamy, cheesy crust, perfect for gatherings.
Ingredients
Main Protein
- 2 large boneless, skinless chicken breasts (about 1 lb) Provides protein; ensure chicken is cooked to 165°F.
Seasoning/Spice Blend
- 3 cloves freshly minced garlic Enhances flavor; use fresh for best results.
Aromatics & Vegetables
- 3 cups fresh baby spinach Wash and sauté briefly to wilt.
- 1 can (14 oz) drained and chopped artichoke hearts Chop if needed.
Liquids/Dairy
- 1 cup non-fat Greek yogurt Creates a creamy base.
- 1/2 cup light cream cheese Soften for easier mixing.
Optional Finishing Ingredients
- 3/4 cup shredded mozzarella Sprinkle over the top for a delicious crust.
- 1/4 cup grated Parmesan Can substitute with any melty cheese.
Instructions
Preparation
- Preheat your oven to 350°F.
- In a pot, boil the chicken breasts in salted water for about 15-20 minutes or until fully cooked. Shred the chicken and set it aside.
- In a skillet over medium heat, add a splash of olive oil and sauté the spinach for 2-3 minutes until wilted.
Mixing
- In a large bowl, combine the shredded chicken, sautéed spinach, chopped artichokes, Greek yogurt, cream cheese, minced garlic, salt, and pepper. Mix thoroughly.
Baking
- Spoon the mixture into a greased baking dish, spreading it evenly.
- Sprinkle the mozzarella and Parmesan cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Serving
- Serve the casserole warm in the baking dish with green salad or crusty bread.
Notes
For added flavor, consider mixing in a pinch of red pepper flakes for heat. Customize the vegetables and serve with a dollop of Greek yogurt.