Description
Description A lighter twist on the classic dip, this spinach artichoke chicken casserole blends lean shredded chicken, sautéed spinach, tender artichokes, and a creamy Greek yogurt base. Baked to perfection with a golden cheese topping, it’s a healthy, low-carb, and protein-rich dinner the whole family will love.
Ingredients
Units
Scale
- 2 cups cooked chicken shredded
- 1 tbsp olive oil
- 2 cloves garlic minced
- 3 cups fresh spinach chopped (or 1 cup frozen, thawed and drained)
- 1 can (14 oz) artichoke hearts drained and roughly chopped
- 1/2 cup plain Greek yogurt
- 1/4 cup low-fat cream cheese softened
- 1/4 cup grated Parmesan cheese
- 1/2 tsp onion powder
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C)
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds, then add spinach and cook until wilted
- In a large mixing bowl, combine cooked chicken, sautéed spinach, chopped artichokes, Greek yogurt, cream cheese, Parmesan, onion powder, salt, and pepper
- Mix until well combined and transfer to a greased 9×9-inch or similar baking dish
- Top with shredded mozzarella cheese
- Bake for 20 to 25 minutes, or until cheese is melted and casserole is heated through
- Let rest a few minutes before serving
Notes
- Use rotisserie chicken for quick prep
- Substitute kale or Swiss chard for spinach if desired
- Make it dairy-free using plant-based yogurt and cheese alternatives
- Great for meal prep and reheats well for lunch or dinner
Nutrition
- Calories: 280
- Sugar: 2g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 75mg
