Description
A creamy, high-protein chicken casserole made with tender shredded chicken, fresh spinach, artichoke hearts, Greek yogurt, cream cheese, mozzarella, and Parmesan. This easy baked dinner is comforting, flavorful, and ready in 45 minutes.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts, about 1 pound, cooked and shredded
- 3 cups fresh baby spinach
- 1 can, 14 ounces, artichoke hearts, drained and chopped
- 1 cup non-fat Greek yogurt
- 1/2 cup light cream cheese, softened
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 375°F.
- Grease a 9×13-inch baking dish.
- Add the shredded chicken, spinach, chopped artichoke hearts, Greek yogurt, softened cream cheese, mozzarella, Parmesan, garlic, salt, and black pepper to a large bowl.
- Mix until all ingredients are evenly combined.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 25 to 30 minutes, until the casserole is hot, bubbly, and lightly golden.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
Notes
- Drain the artichoke hearts thoroughly to prevent excess moisture.
- If using frozen spinach, thaw it completely and squeeze out as much liquid as possible.
- Softened cream cheese mixes more smoothly into the filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat individual portions in the microwave or warm the casserole in a 350°F oven until heated through.
- Freeze individual portions for up to 2 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 610
- Fat: 14
- Saturated Fat: 7
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 3
- Protein: 43
- Cholesterol: 105