This High-Protein Spinach and Artichoke Chicken Casserole is a creamy, satisfying dish that packs all the flavor of classic spinach-artichoke dip—plus plenty of lean protein to keep you fueled and full. Made with shredded chicken, spinach, artichoke hearts, and a protein-rich cheesy sauce, it’s perfect for a wholesome dinner or meal prep for the week.
Why You’ll Love This Recipe
- Protein-Packed – Great for post-workout meals or keeping you full longer.
- Creamy & Comforting – All the cheesy, rich flavor of spinach-artichoke dip in a hearty casserole.
- Low-Carb & Gluten-Free – No pasta or breadcrumbs required.
- Meal Prep Friendly – Stores and reheats well for busy weeks.
- Simple & Customizable – Easy to tweak with your favorite add-ins or swaps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cooked chicken breast, shredded (rotisserie or baked works great)
- Frozen spinach, thawed and squeezed dry (or fresh, wilted)
- Canned or jarred artichoke hearts, chopped
- Greek yogurt or low-fat cream cheese
- Cottage cheese or ricotta (for extra protein)
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Garlic, minced
- Onion powder
- Salt & black pepper
- Red pepper flakes (optional)
- Olive oil (optional, for sautéing if using fresh spinach)
Directions
Step 1: Preheat Oven & Prep Dish
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch casserole dish.
Step 2: Mix the Filling
- In a large bowl, combine shredded chicken, spinach, and chopped artichokes.
- Stir in Greek yogurt (or cream cheese), cottage cheese, half of the mozzarella, Parmesan, garlic, and seasonings.
- Mix until evenly combined and creamy.
Step 3: Assemble & Bake
- Transfer the mixture to the prepared casserole dish.
- Top with the remaining mozzarella and a little extra Parmesan.
- Bake uncovered for 25–30 minutes, or until hot, bubbly, and golden on top.
Step 4: Serve
- Let cool slightly before serving.
- Garnish with extra Parmesan or chopped parsley if desired.
Servings and Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Add Veggies: Mix in mushrooms, diced bell peppers, or chopped zucchini.
- Spicy Kick: Add red pepper flakes or diced jalapeños.
- Dairy-Free Option: Use dairy-free cheese and yogurt alternatives.
- Extra Cheesy: Mix in cheddar or provolone for more cheesy depth.
- Make It a Meal: Serve with quinoa, cauliflower rice, or a side salad.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Warm in the oven at 350°F or microwave until heated through.
FAQs
Can I use fresh spinach instead of frozen?
Yes, just sauté until wilted and squeeze out excess moisture before using.
Is this casserole low-carb or keto?
Yes, it’s naturally low in carbs and high in protein and fat—great for keto diets.
What type of chicken works best?
Shredded rotisserie chicken or cooked boneless, skinless breasts work perfectly.
Can I use canned artichokes?
Yes, just be sure they’re packed in water and drained well.
Is cottage cheese necessary?
No, but it boosts the protein content and adds creaminess. Ricotta is a great substitute.
Can I prep this ahead of time?
Absolutely—assemble and refrigerate, then bake when ready to serve.
What cheese is best for topping?
Mozzarella melts beautifully, and Parmesan adds flavor. Use your favorite mix!
Can I add pasta or rice?
Yes! Stir in cooked pasta or rice for a heartier dish (note: no longer low-carb).
How can I thicken the casserole if it seems watery?
Make sure spinach and artichokes are well-drained. You can also mix in a bit of almond flour or extra cheese.
What should I serve with it?
Pair it with a green salad, roasted veggies, or a simple cauliflower mash.
Conclusion
This High-Protein Spinach and Artichoke Chicken Casserole is a flavorful, creamy, and nutritious meal that brings comfort food and healthy eating together in one dish. It’s perfect for busy weeknights, meal prep, or whenever you’re craving something warm, cheesy, and filling. Try it once—and it might just become a weekly favorite!
PrintHigh-Protein Spinach and Artichoke Chicken Casserole
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Chicken recipes
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups cooked, shredded chicken (rotisserie or poached)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1/2 cup plain Greek yogurt (for extra protein)
- 4 oz cream cheese, softened
- 1 cup cottage cheese (blended smooth, optional)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup shredded mozzarella or provolone for topping
- Fresh parsley, chopped (for garnish)
Instructions
1. Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9-inch baking dish.
2. Make the Filling
In a large mixing bowl, combine:
Shredded chicken
Chopped artichokes
Spinach
Greek yogurt, cream cheese, and (optional) blended cottage cheese
Mozzarella, Parmesan, garlic, onion powder, salt, pepper, and red pepper flakes
Stir until everything is well mixed and creamy.
3. Assemble and Bake
Spread the mixture evenly in the baking dish. Top with the remaining ½ cup shredded cheese.
Bake for 25–30 minutes, or until hot, bubbly, and golden on top.
Let rest for 5 minutes before serving. Garnish with chopped parsley.
Notes
- Low-carb option: Serve as-is or over cauliflower rice or zucchini noodles.
- Add crunch: Sprinkle with almond flour or crushed pork rinds before baking for a crispy topping.
- Make ahead: Assemble the casserole, cover, and refrigerate up to 1 day before baking.
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