Name: High-Protein Spinach and Artichoke Chicken Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 3 cups cooked chicken breast, shredded; 2 cups fresh spinach, chopped; 1 can (14 oz) artichoke hearts, drained and chopped; 1 cup plain Greek yogurt; ½ cup light cream cheese, softened; 1 cup shredded mozzarella cheese, divided; ½ cup grated parmesan cheese; 2 cloves garlic, minced; ½ teaspoon black pepper; ½ teaspoon salt; 1 teaspoon olive oil

Hey y'all! If you're looking for an easy, mouthwatering, and nourishing dinner, this High-Protein Spinach and Artichoke Chicken Casserole is about to become your new family favorite. It's creamy yet surprisingly light, packed with lean chicken, melty cheeses, and those classic spinach and artichoke flavors you love. Whether you're prepping a cozy weeknight meal or impressing guests, this casserole blends convenience and health in every bite. Let's get cooking!

Why You'll Love This High-Protein Spinach and Artichoke Chicken Casserole

Loaded with protein and fiber for a filling, satisfying meal.
Creamy, cheesy, and packed with delicious veggies for incredible flavor and texture.
Easy to make ahead—perfect for busy weeknights or meal prep.
Low-carb, gluten-free, and crowd-pleasing for all kinds of dietary needs.
Family-approved comfort food with a nutritious twist!

Ingredients for High-Protein Spinach and Artichoke Chicken Casserole

2 lbs boneless, skinless chicken breasts, cooked and shredded
1 (10 oz) bag fresh spinach (or 1 cup frozen, thawed and drained)
1 (14 oz) can artichoke hearts, drained and roughly chopped
1 cup non-fat Greek yogurt
4 oz light cream cheese, softened
⅓ cup light mayonnaise
1 cup shredded part-skim mozzarella cheese (plus ½ cup for topping)
½ cup grated Parmesan cheese
3 cloves garlic, minced
½ teaspoon onion powder
½ teaspoon black pepper
¼ teaspoon sea salt (or to taste)
Optional: ¼ teaspoon crushed red pepper flakes
Olive oil spray or 1 teaspoon olive oil for greasing

Directions: How to Make High-Protein Spinach and Artichoke Chicken Casserole

1. Prep Chicken, Spinach, and Artichokes

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil spray.
If needed, cook the chicken breasts by poaching or baking until internal temperature reaches 165°F (74°C), then shred.
If using fresh spinach, wilt it in a large skillet over medium heat for 2-3 minutes; let cool, then squeeze out excess moisture and chop.
Chop the artichoke hearts into bite-sized pieces.

2. Mix the Creamy Base

In a large mixing bowl, whisk together Greek yogurt, cream cheese, mayonnaise, 1 cup mozzarella, Parmesan, garlic, onion powder, pepper, salt, and optional red pepper flakes until smooth.

3. Combine and Layer the Casserole

Add shredded chicken, cooked spinach, and chopped artichokes to the bowl. Fold together with the creamy base until everything is evenly coated.
Spread the mixture evenly in your prepared casserole dish.
Sprinkle the remaining ½ cup mozzarella over the top.

4. Bake and Serve

Bake uncovered in the preheated oven for 30-35 minutes, or until the cheese is bubbling and golden brown.
Let rest for 5-10 minutes before serving for easier slicing.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Notes for the Perfect High-Protein Spinach and Artichoke Chicken Casserole

You can use rotisserie chicken for a quick prep shortcut—check why it's healthy here.
If your creamy base is too thick, add a splash of milk to reach your preferred consistency.
Find more info on choosing between fresh and frozen spinach at Bon Appétit.