Description

A creamy, protein-packed casserole combining tender chicken, fresh spinach, and tangy artichokes for a healthy and satisfying family-friendly dinner.

Ingredients

Scale

2 cups cooked, shredded chicken
1 cup chopped fresh spinach (or thawed frozen spinach)
1 cup canned artichoke hearts, drained and chopped
1 cup Greek yogurt
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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Instructions

Preheat your oven to 350°F (175°C).
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Stir in spinach until wilted.
In a large bowl, mix together the cooked chicken, sautéed spinach, artichoke hearts, Greek yogurt, mozzarella cheese, Parmesan cheese, oregano, onion powder, salt, and black pepper until well combined.
Grease a baking dish and pour the mixture into it evenly.
If desired, sprinkle breadcrumbs on top for added crunch.
Bake in the preheated oven for 30–35 minutes until golden brown and bubbly around the edges.
Allow cooling slightly before serving.

Notes

For a low-carb version, simply omit the breadcrumb topping.
This casserole can be assembled a day ahead and kept covered in the refrigerator until ready to bake.
Leftovers reheat beautifully in the microwave or oven.

Prep Time: 15 min
Cook Time: 35 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Calories: 320 calories
Sugar: 3g
Sodium: 450mg
Fat: 12g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g