High-Protein Spinach Chicken Casserole (Print Version)
# Ingredients:
→ For the Casserole
01 -
3 cups cooked shredded chicken
02 -
1 (14 oz) can artichoke hearts, drained and chopped
03 -
3 cups fresh spinach, chopped
04 -
1/2 cup Greek yogurt or sour cream
05 -
4 oz cream cheese, softened
06 -
1/2 cup shredded mozzarella cheese
07 -
1/2 cup Parmesan cheese, grated
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
1/2 teaspoon salt
11 -
1/4 teaspoon black pepper
12 -
1/4 teaspoon red pepper flakes (optional)
→ For the Topping (Optional)
13 -
1/4 cup shredded mozzarella
14 -
1/4 cup Parmesan cheese
15 -
2 tablespoons almond flour or crushed pork rinds
# Instructions:
01 -
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
02 -
In a large bowl, mix Greek yogurt, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, black pepper, and red pepper flakes until smooth.
03 -
Add shredded chicken, chopped spinach, and artichokes to the creamy mixture. Stir until everything is well coated.
04 -
Transfer mixture to the prepared baking dish and spread evenly. Sprinkle with extra mozzarella, Parmesan, and almond flour or pork rinds for a crispy top. Bake for 20-25 minutes, until hot and bubbly.
05 -
Let cool for 5 minutes, then serve warm.
# Notes:
01 -
Make it dairy-free by using dairy-free cream cheese and cheese alternatives.
02 -
Add chopped sun-dried tomatoes or sautéed mushrooms for extra flavor.
03 -
Store in the fridge for 3-4 days and reheat in the oven at 350°F (175°C) for 10 minutes.