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High Protein Spinach And Artichoke Chicken Casserole

High Protein Spinach and Artichoke Chicken Casserole Bliss

A healthy and delicious High Protein Spinach and Artichoke Chicken Casserole that combines shredded chicken, spinach, and artichokes for a nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 2 large boneless, skinless chicken breasts cooked and shredded
  • 3 cups fresh baby spinach
  • 1 can (14 oz) artichoke hearts drained and chopped
For the Creamy Base
  • 1 cup non-fat Greek yogurt
  • 1/2 cup light cream cheese softened
For the Cheesy Topping
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
For Flavoring
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • oven
  • mixing bowl
  • baking dish
  • spatula

Method
 

Step-by-Step Instructions for High Protein Spinach And Artichoke Chicken Casserole
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the shredded chicken, fresh spinach, artichoke hearts, Greek yogurt, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and black pepper. Stir vigorously until well blended.
  3. Lightly grease a 9x13 inch baking dish. Pour the mixture into the dish and smooth it out evenly.
  4. Bake for 25 to 30 minutes, until the casserole bubbles around the edges and the top is golden.
  5. Let it cool for about 5 to 10 minutes before serving.

Nutrition

Serving: 1casserole portionCalories: 350kcalCarbohydrates: 12gProtein: 35gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 300mgIron: 3mg

Notes

This casserole is a warm hug on your dinner plate! For faster prep, use rotisserie chicken. Store in an airtight container for up to 3-4 days or freeze for up to 2 months.

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