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–+ servings

Creamy Chicken and Spinach Casserole with Artichokes

A rich, high-protein chicken and spinach casserole with artichoke hearts, creamy Greek yogurt, and a golden cheese crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 1
Course: Chicken, Main Course
Cuisine: American
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups cooked chicken breast, shredded from rotisserie or leftover chicken
  • 4 cups fresh baby spinach loosely packed
  • 1 (14-ounce) can artichoke hearts drained and quartered
  • 1 cup plain nonfat Greek yogurt at room temperature
  • 8 oz reduced-fat cream cheese softened
  • 1 cup shredded part-skim mozzarella cheese divided
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic minced
  • to taste kosher salt
  • to taste freshly cracked black pepper

Method
 

Instructions
  1. Preheat the oven to 375°F and lightly coat a 2-quart casserole dish with nonstick spray or butter.
  2. In a large bowl, stir together the nonfat Greek yogurt, softened reduced-fat cream cheese, minced garlic, salt, and pepper until smooth.
  3. Gently fold the shredded chicken, baby spinach, and drained artichoke hearts into the yogurt mixture. Mix in half of the shredded mozzarella.
  4. Spoon the mixture into the prepared casserole dish and smooth the top into an even layer.
  5. Scatter the remaining mozzarella and the grated Parmesan evenly over the surface.
  6. Bake for 30 to 35 minutes, until the casserole is bubbly around the edges and the top is golden brown.
  7. Let the casserole rest for 5 minutes before serving so it sets up nicely.

Nutrition

Calories: 330kcalCarbohydrates: 9gProtein: 38gFat: 15gSaturated Fat: 8gCholesterol: 72mgSodium: 450mgFiber: 2gSugar: 2g

Notes

Drain the artichoke hearts well and pat them dry to prevent a watery casserole.
For extra color, place the casserole under the broiler for 1 to 2 minutes after baking.
Swap in leftover turkey or store-bought rotisserie chicken to save time.
Assemble the casserole up to 24 hours ahead and refrigerate; add 5 to 10 minutes to the bake time.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serve with a crisp green salad or roasted broccoli for a complete meal.
This dish is naturally gluten-free, so no substitutions are needed.

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