Description
A flavorful high-protein casserole combining succulent chicken, earthy spinach, and artichokes, topped with creamy cheeses.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-sodium chicken broth
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon olive oil
Instructions
- Preheat your oven to 375°F (190°C). While it’s heating, dice your chicken into bite-sized pieces.
- Add the olive oil to a large skillet over medium heat, then toss in your chicken. Season with salt, pepper, onion powder, and garlic. Sauté for around 5 to 7 minutes until cooked through.
- Stir in the chopped spinach and artichokes. Cook for a few more minutes until the spinach wilts. Mix in Greek yogurt, mozzarella, Parmesan, and chicken broth until creamy.
- Pour the mixture into a greased 9×13-inch baking dish, leveling it for even cooking.
- Bake in the oven for 25 to 30 minutes until bubbly and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
Notes
For a vegetarian twist, substitute chicken with chickpeas or extra veggies. For vegan, replace with tofu and dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg