High Protein Spinach and Artichoke Chicken Casserole

If you are looking for a high protein spinach and artichoke chicken casserole that is creamy, satisfying, and genuinely easy to pull together on a busy weeknight, this is the recipe to save. It packs over 35 grams of protein per serving and tastes like something special without requiring any fancy techniques. I started making this on Sunday afternoons and it has quickly become one of the most-requested dishes at my table.

I still remember the first time I threw this together on a cold Tuesday evening with leftover rotisserie chicken and a bag of frozen spinach sitting in my freezer. The result was so creamy and comforting that my husband asked for seconds before I even sat down. This high protein spinach and artichoke chicken casserole brings together tender chicken, hearty artichoke hearts, and a velvety Greek yogurt sauce that feels indulgent without the guilt. It is the kind of protein-packed dinner recipe that fits into a real, busy life without any fuss.

Everything You Need to Build This Creamy Casserole

I always recommend pulling all your ingredients out before you start. It makes the whole process smoother and you are far less likely to miss a step. Pro tip: use full-fat Greek yogurt for the creamiest, richest sauce in this high protein spinach and artichoke chicken casserole.

• 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 (14 oz) can artichoke hearts, drained and roughly chopped (quartered hearts give the best texture)
• 10 oz frozen spinach, thawed and squeezed very dry (use a clean kitchen towel – this step matters)
• 1 cup plain Greek yogurt, full-fat recommended
• 1/2 cup mayonnaise (regular or light both work)
• 1/2 cup grated Parmesan cheese (freshly grated melts better than pre-packaged)
• 1 cup shredded mozzarella cheese, divided into two 1/2 cup portions (one mixed in, one for topping)
• 3 cloves garlic, minced (or 1 teaspoon garlic powder if you are in a hurry)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional (I always add these for a little kick)

Personal tip: Skip cooking chicken entirely by using a store-bought rotisserie chicken. It saves about 10 minutes of active cooking and adds even more depth of flavor to this protein-packed casserole.

Step-by-Step Guide to Your Spinach and Artichoke Chicken Casserole

I recommend reading through all the steps once before you begin. Prep takes about 15 minutes and the oven handles the rest. Let’s get into it.

Step 1: Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish and set it aside.

Step 2: Start squeezing the thawed spinach now so it is ready when you need it. Place it in a clean kitchen towel and wring out as much water as you possibly can. This is the step most people skip – and it is the reason some casseroles turn out watery. Do not skip it.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 6 to 8 minutes, turning once, until golden brown on the outside and cooked through with no pink remaining. Season with salt and pepper while cooking. Set aside to cool slightly.

Step 4: In a large mixing bowl, combine the Greek yogurt, mayonnaise, Parmesan cheese, minced garlic, and red pepper flakes if using. Stir until smooth and well blended. The mixture should be thick and creamy.

Step 5: Add the cooked chicken, chopped artichoke hearts, drained spinach, and 1/2 cup of the mozzarella cheese to the yogurt mixture. Fold everything together gently until evenly coated. Taste and adjust salt or pepper if needed.

Step 6: Transfer the filling into your prepared baking dish and spread it out into an even layer.

Step 7: Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the top.

Step 8: Bake uncovered for 20 to 25 minutes until the casserole is bubbling around the edges and the cheese on top is melted and lightly golden. For extra color on the cheese, switch to broil for the last 2 minutes and watch it closely so it does not burn.

Step 9: Remove from oven and let the casserole rest for 5 minutes before serving. This resting time lets the filling set slightly so it scoops cleanly rather than falling apart on the plate.

Perfect Pairings for Your Spinach and Artichoke Chicken Casserole

This creamy, protein-rich casserole pairs beautifully with light, fresh sides that balance out the richness. Here are the best sides for high protein spinach and artichoke chicken casserole:

Brown Rice: A scoop of fluffy brown rice soaks up the creamy sauce and adds extra fiber and complex carbs to round out the meal.

Quinoa: For an even bigger protein boost, serve this casserole over a bed of quinoa. The nutty flavor complements the artichoke and Parmesan beautifully.

Fresh Green Salad: A simple arugula or romaine salad with a lemon vinaigrette cuts through the richness and adds a bright, crisp contrast to every bite.

Roasted Asparagus: The slightly bitter, earthy flavor of roasted asparagus works wonderfully against the creamy spinach and artichoke base while keeping the meal light.

Garlic Bread: For a more indulgent dinner, a slice of crusty garlic bread on the side makes this feel like a full restaurant-style meal.

More High-Protein Chicken Dinners Worth Adding to Your Rotation

If this high protein spinach and artichoke chicken casserole has become a weeknight favorite, there are plenty more satisfying chicken dinners to explore. The Chicken and Spinach Casserole with Cream Cheese uses a similar creamy base and is just as easy to prep ahead, while the Savory Baked Herb Chicken Casserole brings a fragrant, golden baked finish that pairs beautifully with roasted vegetables.

For lighter high-protein options during the week, the Low Carb Chicken Casserole is a great companion recipe that keeps things fresh and simple, and the Garlic Parmesan Chicken Bake delivers that same rich, cheesy satisfaction in a no-fuss sheet pan format. Any of these make excellent sides or follow-up meals alongside a green salad or a scoop of quinoa.

How to Store and Reheat This High Protein Chicken Casserole

This high protein spinach and artichoke chicken casserole is one of the best recipes for meal prep because it stores and reheats so well. Transfer leftovers into an airtight container and refrigerate for up to 4 days. The flavors actually deepen overnight as everything melds together.

For reheating, the oven gives the best results. Place a portion in an oven-safe dish, cover loosely with foil, and heat at 350 degrees F for about 15 minutes until warmed through. The microwave works fine for a quick lunch – cover loosely and heat in 60-second intervals, stirring in between to heat evenly.

I recommend freezing individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Pro tip: if you plan to freeze, hold back the mozzarella topping and add fresh cheese when you reheat for a just-baked result every time.

Frequently Asked Questions About This Protein-Packed Chicken Casserole

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