High-Protein Spinach & Artichoke Chicken Casserole
A creamy, cheesy chicken bake inspired by the classic spinach-artichoke dip—turned into a satisfying, high-protein main dish. Low-carb, family-friendly, and perfect for meal prep.
Ingredients (6 servings)
- 3 cups cooked chicken breast, shredded or diced
- 1 cup chopped spinach (fresh or thawed frozen, well drained)
- 1 cup chopped artichoke hearts (canned, drained)
- 1 cup plain Greek yogurt (or light cream cheese)
- ½ cup sour cream (or more Greek yogurt)
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, mix Greek yogurt, sour cream, garlic, onion powder, salt, pepper, chili flakes, Parmesan, and ½ cup mozzarella.
- Fold in chicken, spinach, and artichokes until fully coated.
- Spread into the baking dish. Top with the remaining ½ cup mozzarella.
- Bake 20–25 minutes until hot and bubbly with a golden top.
- Rest 5 minutes before serving.
Why it’s high-protein
- Chicken breast + Greek yogurt + cheese = ~38–42 g protein per serving (varies by brands).
- Naturally low in carbs and very filling.
Tips & swaps
- Use rotisserie chicken for speed.
- Add mushrooms or chopped sun-dried tomatoes for extra flavor.
- For extra browning, broil 2–3 minutes at the end.
- Serve over cauliflower rice, zucchini noodles, or with toasted bread.
Meal prep & storage
- Fridge: 4 days airtight.
- Freezer: Up to 2 months. Thaw overnight, reheat covered at 350°F (175°C).