Description
High-Protein Spinach and Artichoke Chicken Casserole is the ultimate comfort food that combines tender chicken, creamy artichokes, and vibrant spinach, all baked to golden perfection. This dish not only fills the belly but also warms the soul, making it perfect for family dinners or casual gatherings. With its rich flavors and hearty ingredients, this casserole is a crowd-pleaser that’s easy to prepare and even easier to enjoy.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Salt and pepper to taste
- Cooking spray or olive oil for greasing
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with cooking spray.
- Season chicken breasts with salt, pepper, garlic powder, onion powder, and paprika. Cook in a skillet over medium heat until golden brown (about 6-7 minutes per side). Let cool slightly before shredding.
- In a large bowl, mix softened cream cheese with mozzarella, Parmesan, artichoke hearts, spinach, salt, pepper, garlic powder, onion powder, and shredded chicken until well combined.
- Spread the mixture evenly in the prepared baking dish. Top with additional mozzarella if desired.
- Bake for 25-30 minutes or until bubbly around the edges. Allow to rest for about 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 345
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg
Keywords: For added flavor, sauté spinach and artichokes before mixing. Feel free to customize by adding vegetables like bell peppers or jalapeños for an extra kick. Store leftovers in an airtight container in the fridge; reheat at 350°F (175°C) for about 20 minutes.