Description
This High-Protein Spinach and Artichoke Chicken Casserole combines lean chicken breast with nutrient-rich spinach and artichokes in a creamy Greek yogurt and cottage cheese base. Topped with gooey mozzarella and Parmesan cheeses, this hearty casserole is baked to golden perfection, delivering a comforting, protein-packed meal perfect for family dinners or meal prepping.
Ingredients
Scale
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
- 1 cup plain Greek yogurt
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 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 right temperature for baking the casserole evenly.
- Prepare the Mixture: In a large mixing bowl, combine the shredded cooked chicken, chopped artichoke hearts, thawed and drained spinach, plain Greek yogurt, cottage cheese, minced garlic, onion powder, and season with salt and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Assemble the Casserole: Grease a 9×13-inch baking dish to prevent sticking. Spread the prepared chicken and vegetable mixture evenly across the bottom of the dish.
- Add Cheese Topping: Evenly sprinkle the shredded mozzarella cheese and grated Parmesan cheese over the top of the chicken mixture to create a flavorful and golden crust when baked.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot, bubbly, and the cheese on top turns golden brown.
- Serve: Remove from oven and let it cool for a few minutes. Optionally garnish with fresh parsley, then serve warm for a delicious high-protein meal.
Notes
- You can use fresh spinach instead of frozen, just be sure to sauté and drain excess moisture before using.
- Cook and shred the chicken breasts ahead of time to save preparation time.
- For extra flavor, add a pinch of crushed red pepper flakes or smoked paprika.
- This casserole can be made ahead of time and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
