High-Protein Spinach and Artichoke Chicken Casserole

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A creamy, cheesy, and protein-packed spinach and artichoke chicken casserole that’s perfect for meal prep or family dinners.

Scale

2 cups cooked, shredded chicken (or rotisserie chicken)

1 cup chopped fresh spinach (or thawed frozen spinach)

1 cup canned artichoke hearts, drained and chopped

1 cup Greek yogurt (or sour cream)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

1 cup breadcrumbs (optional, for topping)

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1. Preheat your oven to 350°F (175°C).
2. In a skillet, heat olive oil over medium heat. Add minced garlic and fresh spinach, cooking until the spinach is wilted and vibrant.
3. In a large bowl, mix the shredded chicken, sautéed spinach, artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, onion powder, salt, and black pepper until well combined.
4. Grease a baking dish with cooking spray or olive oil. Pour the mixture into the dish, spreading it evenly.
5. If desired, sprinkle breadcrumbs over the top for added texture and crunch.
6. Place the casserole in the preheated oven and bake for 30-35 minutes. The top should be golden and the edges should bubble.
7. Once baked, allow the casserole to cool for a few minutes before serving.

Use rotisserie chicken to save time.

For a low-carb version, skip the breadcrumbs or replace with crushed pork rinds.

This casserole keeps well in the fridge for up to 4 days and is freezer-friendly.

Find it online: https://paulakitchen.com/spinach-and-artichoke-chicken-casserole/