Spinach Artichoke Chicken Casserole (Printable)
Hearty, creamy chicken with spinach, artichokes, and melted cheese. Ready in 50 minutes.
# What You'll Need:
→ Proteins
01 - 3 cups cooked chicken breast, shredded or diced
02 - 1 cup plain Greek yogurt, non-fat or 2%
03 - 4 oz reduced-fat cream cheese, softened
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
→ Vegetables
06 - 2 cups fresh baby spinach, roughly chopped
07 - 1 can (14 oz) artichoke hearts, drained and chopped
08 - 1 small yellow onion, finely diced
09 - 2 cloves garlic, minced
→ Seasonings
10 - 1 tsp dried Italian herbs
11 - 1/2 tsp black pepper
12 - 1/4 tsp salt, adjust to taste
13 - 1/4 tsp crushed red pepper flakes
→ Miscellaneous
14 - Olive oil spray or 1 tbsp olive oil for sautéing
15 - Fresh parsley, chopped for garnish
# Directions:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 2–3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
03 - Stir in chopped spinach and cook 1–2 minutes until just wilted. Remove from heat and let cool slightly.
04 - In a large mixing bowl, combine shredded chicken, artichoke hearts, sautéed onion-spinach mixture, Greek yogurt, cream cheese, 1/2 cup mozzarella, all Parmesan, Italian herbs, black pepper, salt, and red pepper flakes. Mix until well combined.
05 - Transfer mixture to prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup mozzarella cheese over top.
06 - Bake 30–35 minutes until bubbly and cheese is golden brown.
07 - Let rest 5 minutes before serving. Garnish with chopped parsley.
# Expert Tips:
01 -
- The Greek yogurt makes it incredibly creamy without the heavy guilt of traditional recipes
- It freezes beautifully so you can always have a high protein meal ready
- Even people who swear they hate artichokes end up asking for seconds
02 -
- The cream cheese really needs to be fully softened or you will have small lumps that never quite disappear into the sauce
- Over-baking will make the Greek yogurt separate slightly, so pull it out when you see those first golden spots
03 -
- Use a box grater to freshly grate your own Parmesan instead of buying pre-grated, the flavor difference is remarkable
- Drain your artichoke hearts really well, excess water can make the casserole slightly soupy