Spinach Artichoke Chicken Casserole (Print Version)

Hearty, creamy chicken bake with spinach, artichokes, and melted cheese. High protein and 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

# How to Cook:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil spray or a small amount of olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
03 - Stir in chopped spinach and cook for 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, and all Parmesan cheese. Add Italian herbs, black pepper, salt, and red pepper flakes. Mix until thoroughly combined.
05 - Transfer mixture to prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup mozzarella cheese over the top.
06 - Bake for 30–35 minutes until casserole is bubbly and cheese is golden brown.
07 - Let rest for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It delivers nearly 40 grams of protein per serving while tasting like you're indulging in something decadent
  • The Greek yogurt creates an incredibly creamy texture without the heavy cream guilt
  • This casserole tastes even better the next day making it meal prep gold
02 -
  • The Greek yogurt can separate if you add it to a hot pan, so always let your sautéed vegetables cool slightly before mixing
  • Overbaking will dry out the chicken, so pull it out when the cheese is golden and the edges are bubbling
  • Squeezing excess moisture from the artichoke hearts prevents your casserole from becoming watery
03 -
  • Use a silicone spatula to fold everything together gently, keeping the chicken pieces intact rather than shredding them further
  • Let your cream cheese soften on the counter for an hour—it prevents those tiny lumps that never quite blend in

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