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A creamy, cheesy, and protein-packed casserole combining chicken, spinach, and artichokes, perfect for a nutritious and flavorful dinner that is quick to prepare and bake.

  • Total Time: 40-45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken recommended)
  • 1 cup fresh spinach (if frozen, thaw and squeeze out excess water)
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs (optional, whole wheat or gluten-free breadcrumbs can be used)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Drain and chop the artichoke hearts thoroughly to remove excess liquid.
  3. If using frozen spinach, thaw completely and squeeze out any excess water.
  4. Shred cooked chicken (or use rotisserie chicken) until you have 2 cups.
  5. In a large bowl, combine shredded chicken, spinach, chopped artichokes, Greek yogurt, mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper; gently fold until creamy and well combined.
  6. Grease a 9×13-inch baking dish.
  7. Spoon the mixture evenly into the greased baking dish and smooth the surface with the back of a spatula.
  8. Sprinkle 1/2 cup breadcrumbs evenly over the casserole, if using, for a crunchy topping.
  9. Bake the casserole for 25–30 minutes until the top is golden and cheese is bubbling around the edges, watching the breadcrumb topping in the last few minutes to prevent burning.
  10. Let the casserole rest for 5–10 minutes after removing from the oven before cutting and serving.

Notes

Drain artichoke hearts well to avoid sogginess., Chicken can be substituted with leftover turkey or tofu for a vegetarian version., Marinate chicken in lemon juice and herbs before shredding for added freshness., Season well with salt and pepper to enhance all flavors., Gently fold in the spinach to keep it light and intact., Assemble casserole up to 24 hours before baking for convenience., Add flavors with red pepper flakes or diced jalapeños for heat., Boost veggies with chopped bell peppers, mushrooms, or zucchini., Stir in cooked quinoa or brown rice to increase fiber and protein., Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months., Reheat in an oven preheated to 350°F (175°C) for 15-20 minutes, thaw frozen portions overnight in the fridge before reheating.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course

Nutrition

  • Serving Size: about 1/6 of casserole
  • Calories: ~350 per serving
  • Fat: Moderate (from cheese and yogurt)
  • Carbohydrates: Moderate (includes breadcrumbs and vegetables)
  • Protein: High (due to chicken and Greek yogurt)