Description
This nutritious and savory casserole masterfully combines lean, shredded chicken with fiber-rich spinach and tender artichokes. By replacing heavy creams with protein-packed Greek yogurt and light cream cheese, this dish delivers a creamy, indulgent texture suitable for health-conscious diners. It is the perfect, macro-friendly solution for busy weeknights, offering sustained energy and bold flavors without any hidden fats or unnecessary additives.
Ingredients
1 lb cooked and shredded chicken breasts
3 cups fresh baby spinach, roughly chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 cup plain non-fat Greek yogurt
1/2 cup light cream cheese, softened
3/4 cup low-moisture shredded mozzarella cheese
1/4 cup finely grated Parmesan cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
In a large mixing bowl, combine the shredded chicken, chopped spinach, and chopped artichoke hearts.
Add the Greek yogurt, softened light cream cheese, minced garlic, salt, and pepper to the bowl.
Fold in half of the mozzarella and half of the Parmesan cheese, mixing until the ingredients are well incorporated.
Spread the mixture evenly into the prepared baking dish.
Top the casserole with the remaining mozzarella and Parmesan cheese.
Bake for 20-25 minutes or until the cheese is bubbling and slightly golden on top.
Notes
Use rotisserie chicken to save time during preparation. Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner Recipes
- Method: Baking
- Cuisine: American