High-Protein Spinach and Chicken

This high-protein spinach and artichoke chicken casserole combines all the flavors of your favorite dip with tender shredded chicken for a satisfying, low-carb dinner that's ready in just 35 minutes. The creamy, cheesy sauce perfectly balances the earthy spinach and tangy artichokes for a comfort food dish that's actually packed with nutrition.

I created this recipe when looking for creative ways to use leftover rotisserie chicken, and it quickly became my husband's most requested dinner. The combination of protein and vegetables in a single dish means I can serve it as a complete meal without extra sides.

Ingredients

• Shredded chicken: Provides lean protein and saves time when using rotisserie chicken
• Artichoke hearts: Add texture and a subtle tanginess that balances the rich sauce
• Fresh spinach: Wilts perfectly into the dish adding color, nutrients, and a mild flavor
• Greek yogurt: Creates creaminess while boosting the protein content even further
• Cream cheese: Forms the base of the velvety sauce that binds everything together
• Mozzarella cheese: Melts beautifully throughout the casserole for that perfect pull
• Parmesan cheese: Adds a salty, nutty dimension that deepens the flavor profile
• Garlic powder: Infuses the dish with aromatic flavor without the prep of fresh garlic
• Onion powder: Provides subtle sweetness and depth without chunks of onion
• Red pepper flakes: Introduce a gentle heat that wakes up all the other flavors

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to 375°F while you gather your ingredients. Let the cream cheese sit at room temperature for about 15 minutes before starting to ensure it blends smoothly. Grease your baking dish well to prevent sticking and make cleanup easier.

Create the Creamy Base:

In a large mixing bowl, combine the Greek yogurt and softened cream cheese first, stirring until completely smooth. Fold in both cheeses and all seasonings, making sure the spices are evenly distributed throughout. The mixture should be thick but spreadable.

Incorporate the Proteins and Vegetables:

Add the shredded chicken to the creamy mixture first, ensuring each piece gets coated. Then gently fold in the chopped artichokes and fresh spinach. The spinach will seem voluminous at first but will wilt down as it bakes. Using hands at this stage can help distribute everything evenly without crushing the artichokes.

Transfer and Top:

Spoon the mixture into your prepared baking dish, using a spatula to spread it evenly to the edges. Sprinkle additional cheeses over the top, and if using almond flour or crushed pork rinds, distribute them evenly for a beautiful golden crust.

Bake to Perfection:

Place the casserole in the center rack of your preheated oven and bake for exactly 22 minutes, then check for bubbling around the edges and a golden top. If needed, bake for an additional 3 minutes. Allow the casserole to rest for a full 5 minutes before serving to let the proteins set and the flavors meld.

My absolute favorite component of this dish is the contrast between the creamy sauce and the slight tang from the artichokes. The first time I served this at a family gathering, my brother who typically avoids vegetables had three helpings and asked for the recipe. That moment convinced me that even vegetable skeptics can be won over with the right preparation.

Smart Substitutions

This casserole welcomes customization based on what you have available. Turkey works beautifully in place of chicken, offering a similar protein profile with a slightly different flavor. For a seafood variation, canned tuna or cooked shrimp can replace the chicken entirely.

Frozen spinach can substitute for fresh in a pinch. Just be sure to thaw it completely and squeeze out all excess moisture to prevent a watery casserole. The same moisture-removing tip applies if using frozen artichokes instead of canned.

For those watching calories, light cream cheese works almost as well as full-fat, though the sauce will be slightly less rich. If you prefer a tangier flavor profile, substitute half the Greek yogurt with sour cream.

Storage and Reheating

This casserole maintains its quality exceptionally well during storage. Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually develop and improve overnight, making this an ideal make-ahead meal.

For reheating, the oven produces the best results. Cover with foil and heat at 325°F for about 15 minutes until warmed through. Microwave reheating works in a pinch at 70% power in 1-minute intervals, though the texture will be slightly different.

For longer storage, this casserole freezes beautifully for up to 3 months. Portion into individual servings before freezing for quick grab-and-heat meals when time is short.

Serving Suggestions

This protein-rich casserole stands on its own as a complete meal, but pairing options can elevate it further. A simple arugula salad dressed with lemon and olive oil provides a fresh contrast to the rich casserole.

For those not following a low-carb diet, garlic bread makes an excellent accompaniment for soaking up the creamy sauce. A side of roasted vegetables like Brussels sprouts or broccoli adds complementary texture and additional nutrients.

For an elegant presentation when entertaining, serve individual portions in ramekins topped with a light sprinkle of fresh herbs like parsley or chives just before serving.

Frequently Asked Questions

→ Can I make this casserole dairy-free?

Yes, you can use dairy-free cream cheese and cheese alternatives to make this casserole dairy-free. Adjust seasonings as needed to balance flavors.

→ What is the best way to shred chicken for this dish?

Rotisserie chicken works great for convenience, but you can also use cooked, boneless chicken breasts or thighs and shred them using two forks.

→ Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used. Thaw it and squeeze out excess moisture before adding to the recipe to avoid a watery casserole.

→ How do I make the topping crispy?

Add almond flour or crushed pork rinds along with extra shredded mozzarella and Parmesan before baking to achieve a crispy, golden topping.

→ How should I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

→ Can I add other vegetables to the casserole?

Absolutely! Feel free to mix in sautéed mushrooms, sun-dried tomatoes, or even roasted red peppers for added flavor and texture.