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High-Protein Spinach and Artichoke Chicken Casserole

Creamy High-Protein Spinach and Artichoke Chicken Casserole

This High-Protein Spinach and Artichoke Chicken Casserole is a delightful twist on the classic dip, packed with protein and flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Organic Chicken Breasts or Thighs Thighs deliver juicier bites
  • 2 cups Spinach Leaves Fresh or frozen work well
  • 1 can Artichoke Hearts Drained and chopped
  • 8 ounces Cream Cheese or Greek Yogurt Greek yogurt is a lighter option
  • ½ cup Parmesan Cheese Swap for nutritional yeast for dairy-free
  • 2 cloves Garlic (minced) Fresh garlic is best
  • 1 small Onion (diced) Yellow or white onions are ideal
  • 1 teaspoon Oregano
  • 1 teaspoon Thyme
  • 1 teaspoon Paprika
  • 2 tablespoons Olive Oil Substitute with any cooking oil
For the Topping
  • Optional: Almond Flour or Coconut Flour Use for a crunchy topping
  • Optional: Nutritional Yeast Provides a cheesy flavor boost

Equipment

  • large skillet
  • Mixing Bowl
  • baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and 1 diced onion, sautéing for about 3-4 minutes until fragrant.
  3. Add 1 pound of organic chicken breasts or thighs and cook for 5-7 minutes on each side until golden brown.
  4. Stir in 2 cups of spinach leaves and 1 can of artichoke hearts, cooking for 3-5 minutes until the spinach wilts.
  5. In a mixing bowl, combine 8 ounces of cream cheese (or Greek yogurt), ½ cup of grated Parmesan cheese, and a teaspoon each of oregano, thyme, and paprika. Blend until smooth.
  6. Pour the creamy mixture over the chicken and vegetable medley, stirring gently to combine.
  7. Transfer the mixture to a greased baking dish, spreading it out evenly. Optionally, sprinkle almond or coconut flour on top.
  8. Bake for 30-40 minutes until bubbling and golden brown.
  9. Let the casserole sit for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 2000IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months. Add milk or Greek yogurt when reheating for creaminess.

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