Imagine everything you love about creamy spinach and artichoke dip, but turned into a satisfying, nutritious dinner that comes together with minimal fuss – that’s the magic of this High-Protein Spinach and Artichoke Chicken Casserole. It’s packed with lean chicken breast, the earthy brightness of artichokes, fresh spinach, and a trio of luscious cheeses, all blended with Greek yogurt for even more protein and tang. Every bite is rich and comforting, yet light enough to leave you feeling energized and ready for the day ahead. Whether you’re feeding a crowd or looking for meal-prep gold, this casserole is about to become a staple in your kitchen.
Ingredients You’ll Need
This recipe is all about simple, wholesome ingredients that come together to create something extraordinary. Each one plays a unique role in building the creamy, savory layers and irresistible golden top of this casserole – don’t skip a thing!
- Shredded Chicken Breast: Opt for cooked, shredded chicken; rotisserie is great for convenience and makes this dish extra fast.
- Artichoke Hearts: Use canned artichokes for ease; their tangy flavor brightens the whole casserole.
- Fresh Spinach: Roughly chopped for vibrant color and a healthy dose of greens that blends right in.
- Cottage Cheese: Creamy and loaded with protein, this makes the casserole extra luscious without feeling heavy.
- Plain Greek Yogurt: Adds a gentle tang and even more protein to the mix, keeping the casserole moist.
- Grated Parmesan Cheese: Sharp and salty, it deepens the overall flavor and complements the other cheeses perfectly.
- Shredded Mozzarella Cheese: Half goes inside for stretch and creaminess, and half on top for a gorgeous, melty crust.
- Garlic Powder: Delivers an immediate savory punch without added prep.
- Onion Powder: Another flavor boost that melds beautifully into the casserole’s creamy texture.
- Salt: Enhances every other ingredient so the whole dish sings.
- Black Pepper: Just the right amount of bite, rounding out the flavor profile.
- Crushed Red Pepper Flakes (optional): For a gentle kick of heat, add as much or as little as you like.
How to Make High-Protein Spinach and Artichoke Chicken Casserole
Step 1: Prep the Oven and Pan
Before you even gather your ingredients, crank up your oven to 375°F. While it heats, lightly grease a 9×9-inch baking dish with a touch of oil or nonstick spray. That simple step means you’ll get golden, bubbly edges without any risk of sticking when your High-Protein Spinach and Artichoke Chicken Casserole comes out of the oven.
Step 2: Combine the Filling
In a large mixing bowl, toss in your shredded chicken, chopped artichokes, fresh spinach, cottage cheese, Greek yogurt, grated Parmesan, half of the mozzarella, garlic powder, onion powder, salt, pepper, and if you’re feeling adventurous, a pinch of red pepper flakes. Stir until everything is evenly coated and the vibrant spinach is just starting to wilt from the creamy base. This step ensures each forkful is packed with goodness.
Step 3: Layer and Top
Scoop the mixture into your prepared baking dish and smooth it into an even layer with a spatula. Then, sprinkle the remaining mozzarella cheese right on top. This is the secret to getting that irresistible golden, melty crown that makes every High-Protein Spinach and Artichoke Chicken Casserole look (and taste) like a showstopper.
Step 4: Bake
Slide the dish into the preheated oven and bake for 25 to 30 minutes. You’re looking for a casserole that’s hot and bubbly throughout, with the cheese on top turning perfectly golden. Your kitchen will fill with mouthwatering scents that are sure to draw everyone in.
Step 5: Rest and Serve
Once it’s out of the oven, let your casserole rest for 5 minutes before digging in. This little pause gives everything a moment to settle, making it even easier to slice and serve those picture-perfect portions.
How to Serve High-Protein Spinach and Artichoke Chicken Casserole
Garnishes
Add a final flourish with a sprinkle of chopped fresh parsley or basil for a pop of color and fresh flavor. If you love a bit more zing, a squeeze of lemon juice over the top brings out the brightness of the spinach and artichokes even further. Freshly ground black pepper also makes every plate feel a little more gourmet.
Side Dishes
This casserole is plenty hearty on its own, but I love serving it alongside a crisp green salad dressed with a light vinaigrette. Garlic roasted green beans, steamed broccoli, or a scoop of quinoa all make excellent partners that maintain the healthy, high-protein theme.
Creative Ways to Present
For a fun twist, spoon the casserole filling into halved bell peppers before baking and make individual edible bowls. Or serve the casserole hot from the oven with toasted low-carb flatbread or pita for scooping – it’s a surefire crowd-pleaser for game day or parties!
Make Ahead and Storage
Storing Leftovers
Leftover High-Protein Spinach and Artichoke Chicken Casserole keeps beautifully in the fridge for up to four days. Just cover the pan with foil or transfer sliced portions into an airtight container. The flavors continue to mingle and deepen, making leftovers arguably even tastier.
Freezing
If you like to meal prep, this casserole is a dream: cool it completely, then wrap the whole pan tightly in plastic and foil, or portion it into freezer containers. It’ll stay delicious for up to three months. Thaw in the fridge overnight before reheating for best texture.
Reheating
To reheat, bake portions in a 350°F oven, covered loosely with foil, for 15-20 minutes until warmed through and the cheese melts again. For a quick lunch, microwave individual servings on medium power – the key is to go slow so the cheese stays creamy and doesn’t dry out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out as much moisture as possible from the spinach before adding it, so your High-Protein Spinach and Artichoke Chicken Casserole stays thick and creamy instead of watery.
Is there a way to make this dish dairy-free?
For a dairy-free version, swap the cottage cheese and Greek yogurt with plant-based alternatives, and use your favorite dairy-free cheeses. The texture will change a bit, but you’ll still have plenty of protein and awesome flavor!
Can I prepare High-Protein Spinach and Artichoke Chicken Casserole ahead of time?
Yes! You can assemble the casserole, cover it, and refrigerate for up to a day before baking. When you’re ready, just add a few extra minutes to the bake time if it’s going into the oven cold from the fridge.
What can I use instead of chicken?
Try canned tuna, cooked turkey, or even a mix of white beans and cauliflower for a vegetarian spin. The High-Protein Spinach and Artichoke Chicken Casserole is versatile, so you can adapt it to whatever you have on hand.
How do I boost the protein even more?
For extra protein, substitute the cottage cheese with part-skim ricotta or stir a few tablespoons of unflavored protein powder into the filling. You can also add more shredded chicken if you’re really looking to up the protein content.
Final Thoughts
If you’re searching for a dinner that’s both crave-worthy and wholesome, this High-Protein Spinach and Artichoke Chicken Casserole will win you over bite after bite. Give it a whirl – I’m willing to bet you’ll be adding this to your regular dinner rotation in no time!
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High-Protein Spinach and Artichoke Chicken Casserole Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delicious and nutritious High-Protein Spinach and Artichoke Chicken Casserole that is packed with flavor and protein. This easy-to-make dish is perfect for a family dinner or meal prep for the week ahead.
Ingredients
Chicken Casserole:
- 2 cups cooked shredded chicken breast
- 1 (14 oz) can artichoke hearts (drained and chopped)
- 2 cups fresh spinach (roughly chopped)
- 1 cup cottage cheese
- ½ cup plain Greek yogurt
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (divided)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×9-inch baking dish.
- Mix ingredients: In a large mixing bowl, combine the shredded chicken, chopped artichokes, spinach, cottage cheese, Greek yogurt, Parmesan, ½ cup mozzarella, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir until fully combined.
- Transfer to baking dish: Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle the remaining ½ cup mozzarella on top.
- Bake: Bake for 25–30 minutes, or until hot and bubbly and the cheese is golden brown. Let rest for 5 minutes before serving.
Notes
- For even more protein, use part-skim ricotta instead of cottage cheese or add a few tablespoons of unflavored protein powder to the mix.
- This dish reheats well and makes great leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 350
- Sugar: 2g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 95mg
