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–+ servings
High-Protein Spinach and Artichoke Chicken Casserole

High-Protein Spinach and Artichoke Chicken Casserole Delight

This High-Protein Spinach and Artichoke Chicken Casserole is a wholesome, hearty dish that's both keto-friendly and gluten-free, perfect for meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound diced chicken breasts or thighs can substitute with turkey or skinless chicken for a leaner option
  • 4 cups fresh spinach leaves fresh or frozen can be used interchangeably
  • 1 cup artichoke hearts canned or frozen, avoid marinated artichokes to reduce extra oil
  • 8 ounces cream cheese or Greek yogurt Greek yogurt is a healthier alternative
  • 0.5 cup grated Parmesan cheese nutritional yeast can be used for a dairy-free version
  • 2 cloves garlic minced; fresh garlic is recommended but garlic powder works in a pinch
  • 1 medium onion chopped; substitute with shallots or leeks for different flavor
  • 1 teaspoon oregano fresh herbs can replace dried for more vibrant taste
  • 1 teaspoon thyme fresh herbs can replace dried for more vibrant taste
  • 1 teaspoon paprika
  • 2 tablespoons olive oil can switch to avocado oil for higher smoke point
For Topping
  • optional almond or coconut flour adds a crispy topping when sprinkled before baking
  • optional nutritional yeast provides a cheesy flavor without dairy

Equipment

  • Large skillet
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat two tablespoons of olive oil over medium heat. Add minced garlic and chopped onion, sautéing for about 3-4 minutes until fragrant and translucent.
  3. Add diced chicken to the skillet. Cook for about 5-7 minutes, stirring occasionally until the chicken is browned on all sides.
  4. Once the chicken is browned, gently fold in fresh spinach and artichoke hearts. Stir for about 2-3 minutes until the spinach wilts.
  5. In a separate bowl, mix cream cheese (or Greek yogurt) with grated Parmesan cheese, oregano, thyme, and paprika. Blend until smooth and creamy.
  6. Pour the creamy mixture over the chicken and vegetable mixture in the skillet. Stir gently to coat evenly.
  7. Carefully transfer the skillet mixture to a greased 9x13-inch baking dish. Spread it out evenly.
  8. Place your casserole in the preheated oven and bake for 30-40 minutes, until bubbly and golden brown. A meat thermometer should read at least 165°F (75°C).
  9. If desired, sprinkle a mix of almond or coconut flour and nutritional yeast on top before baking.
  10. Remove the casserole from the oven and let it cool for a few minutes before serving hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 20mgCalcium: 250mgIron: 3mg

Notes

This dish reheats beautifully, making it perfect for meal prep. Add a splash of milk or yogurt when reheating leftovers to maintain creaminess.

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