If you’re hunting for a comforting, nutrient-packed meal that feels like a warm hug from your kitchen, this High-Protein Spinach and Artichoke Chicken Casserole Recipe is exactly what you need. It brings together tender shredded chicken, creamy cheeses, vibrant spinach, and artichokes all baked into a golden, bubbling masterpiece. Not only does it satisfy your taste buds with its rich and savory flavors, but it also nourishes your body with a robust protein punch, making it a perfect option for busy weeknight dinners or meal prep to keep you fueled and happy.
Ingredients You’ll Need
Simple ingredients often make the best dishes, and that’s definitely true here. Each component plays a vital role in building layers of flavor, texture, and color that make this casserole so irresistible. From the hearty chicken to the creamy cheeses and fresh spinach, everything comes together beautifully.
- 2 lbs boneless, skinless chicken breasts: Cooked and shredded for tender protein that forms the base of the casserole.
- 1 (14 oz) can artichoke hearts: Drained and chopped to add subtle tangy flavor and a pleasant bite.
- 1 (10 oz) package frozen spinach: Thawed and drained, offering vibrant color and earthy depth.
- 1 cup plain Greek yogurt: Creamy and tangy, it adds moisture and boosts protein without heaviness.
- 1 cup cottage cheese: Adds excellent texture with a gentle creaminess and extra protein.
- 1 cup shredded mozzarella cheese: Melts beautifully for a gooey, cheesy topping.
- ½ cup grated Parmesan cheese: Brings nutty, savory depth and helps create a golden crust.
- 2 cloves garlic, minced: Infuses the dish with warm, aromatic flavor.
- 1 teaspoon onion powder: Adds subtle sweetness and complexity.
- Salt and pepper to taste: Essential for enhancing all the wonderful natural flavors.
How to Make High-Protein Spinach and Artichoke Chicken Casserole Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 375°F (190°C). This step ensures the casserole will bake evenly and the cheese topping will turn that perfect golden brown.
Step 2: Prepare the Mixture
In a large bowl, combine your shredded chicken, chopped artichoke hearts, thawed and drained spinach, Greek yogurt, cottage cheese, minced garlic, onion powder, salt, and pepper. Give everything a thorough mix so every bite is bursting with flavor — this is the heart of your High-Protein Spinach and Artichoke Chicken Casserole Recipe.
Step 3: Assemble the Casserole
Grease a 9×13-inch baking dish lightly to prevent sticking. Evenly spread the chicken mixture into the dish, smoothing it out so it bakes uniformly. Then, top with shredded mozzarella and sprinkle grated Parmesan cheese over the surface.
Step 4: Bake to Perfection
Place your dish in the preheated oven and bake for 25–30 minutes. Keep an eye out for bubbling around the edges and a glorious golden crust on top. This indicates everything is cooked through and the cheese has melted into a creamy, delightful blanket.
Step 5: Rest and Serve
After baking, let the casserole cool for a few minutes — this helps it set and makes serving easier. You can garnish with some fresh parsley for a pop of color and freshness, then dive into the deliciousness that is your High-Protein Spinach and Artichoke Chicken Casserole Recipe.
How to Serve High-Protein Spinach and Artichoke Chicken Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few red pepper flakes adds beautiful contrast and a hint of freshness. For an extra touch, a dollop of sour cream or a squeeze of lemon can brighten the rich, creamy flavors.
Side Dishes
Since this casserole is packed with protein and veggies, light sides work best. Try a crisp green salad with a tangy vinaigrette or some roasted root vegetables to complement the richness without overwhelming it.
Creative Ways to Present
Serve this casserole straight from the baking dish for cozy family dinners, or spoon portions into small ramekins for individual servings at parties. It also works beautifully as a layered dish in a buffet, staying warm under a chafing dish for guests to enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld even more over time, making your next meal just as tasty as the first.
Freezing
This casserole freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and bubbly again, about 15–20 minutes. Microwaving works too but may make the cheese a bit rubbery, so keep it brief and cover to retain moisture.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! Just sauté about 10 ounces of fresh spinach until wilted and squeeze out excess moisture before adding it to the casserole. This will maintain the right texture and flavor balance.
Is it possible to make this recipe dairy-free?
Yes, swaps like dairy-free yogurt, cottage cheese alternatives, and vegan cheeses can work. Keep in mind the texture and flavor will vary slightly, but the casserole will still be delicious.
Can I use a different type of cheese?
Definitely! Cheeses like cheddar, Monterey Jack, or provolone can be used for different flavor profiles. Just pick varieties that melt well to keep that luscious cheesy topping.
How long does it take to cook the chicken?
For this recipe, cooking and shredding your chicken can be done in advance. Poaching chicken breasts takes about 15–20 minutes until cooked through, but you can also use rotisserie chicken for convenience.
Is this recipe suitable for meal prep?
Yes, it’s an ideal meal prep dish. Make it ahead, portion it out, and store in the fridge or freezer. It reheats beautifully, providing a nutritious, high-protein dinner all week long.
Final Thoughts
Trying the High-Protein Spinach and Artichoke Chicken Casserole Recipe will quickly make it a favorite go-to meal in your kitchen. It brings together wholesome ingredients with incredible taste and nutrition. Whether you’re feeding family or prepping for busy days, this casserole delivers warmth, comfort, and fuel that will leave everyone coming back for seconds. Dive in and savor every delicious bite!
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High-Protein Spinach and Artichoke Chicken Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, cheesy, and nutritious dish perfect for a hearty family dinner. Packed with shredded chicken, artichoke hearts, and spinach, this casserole combines the richness of Greek yogurt and cottage cheese with melted mozzarella and Parmesan for a comforting, protein-rich meal that’s easy to prepare and bake.
Ingredients
Main Ingredients
- 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
Dairy & Cheese
- 1 cup plain Greek yogurt
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the casserole evenly.
- Prepare the Mixture: In a large mixing bowl, combine the shredded chicken, chopped artichoke hearts, thawed and drained spinach, Greek yogurt, cottage cheese, minced garlic, onion powder, salt, and pepper. Mix everything thoroughly until well incorporated for a creamy and flavorful base.
- Assemble the Casserole: Lightly grease a 9×13-inch baking dish to prevent sticking. Spread the prepared chicken mixture evenly across the dish, ensuring it’s level for uniform cooking.
- Add Cheese Topping: Sprinkle the shredded mozzarella cheese followed by the grated Parmesan cheese evenly over the chicken mixture, which will create a golden, cheesy crust upon baking.
- Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the casserole is hot and bubbly and the cheese is melted and golden brown on top.
- Serve: Remove from the oven and let the casserole cool for a few minutes for easier serving. Optionally garnish with fresh parsley and serve warm.
Notes
- You can substitute frozen spinach with fresh spinach, but be sure to sauté and drain it well to remove excess moisture.
- For added flavor, consider mixing in some red pepper flakes or smoked paprika.
- This casserole can be prepared ahead of time and refrigerated before baking; just increase baking time slightly if baking straight from chilled.
- Leftovers keep well in the refrigerator for 2-3 days and can be reheated in the oven or microwave.
- To make it lower in fat, use low-fat Greek yogurt and cottage cheese.
