Spinach Artichoke Chicken Casserole (Printable)

Hearty chicken casserole with spinach, artichokes, and melted cheese. High protein, gluten-free option.

# 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
13 - 1/4 tsp crushed red pepper flakes

→ Miscellaneous

14 - Olive oil spray or 1 tbsp olive oil
15 - Fresh parsley, chopped for garnish

# Step-by-step:

01 - Preheat your oven to 375°F. Lightly grease a 9x13-inch baking dish with olive oil spray.
02 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2–3 minutes until softened. Add 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 well combined.
05 - Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle remaining 1/2 cup mozzarella cheese over the top.
06 - Bake for 30–35 minutes until bubbly and cheese is golden brown.
07 - Let rest for 5 minutes before serving. Garnish with chopped parsley.

# Expert Advice:

01 -
  • It delivers nearly 40 grams of protein per serving without feeling heavy or overly rich like traditional casseroles
  • The Greek yogurt creates the creamiest texture while keeping things lighter than mayo-based versions
  • This reheats beautifully for lunch the next day, actually developing even more flavor
02 -
  • Squeezing excess moisture from your thawed spinach and drained artichokes prevents a watery casserole
  • Room temperature cream cheese blends much more smoothly than cold, so take it out early
  • The resting period is not optional, it helps the casserole hold its shape when you scoop servings
03 -
  • Use a box grater to freshly grate your cheese instead of buying pre-shredded for the smoothest melting
  • If your chicken is already salty, skip the added salt and adjust at the end

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