Can I substitute the Greek yogurt in this high protein spinach and artichoke chicken casserole?

Yes. Sour cream works as a 1-to-1 swap and produces a very similar creamy texture. Softened cream cheese thinned with a splash of milk is another great option if you want an even richer result.

Why is my casserole watery?

The most common cause is not squeezing enough water from the spinach before mixing. Frozen spinach holds a surprising amount of liquid. Wring it in a clean towel or press it through a fine mesh strainer until barely any water comes out.

Can I make this casserole ahead of time?

Yes. Assemble the whole casserole, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Remove it from the fridge 15 minutes before going into the oven and add 5 to 10 minutes to the bake time to account for the cold start.

Can I use fresh spinach instead of frozen?

You can. Use about 12 oz of fresh baby spinach, saute in a dry pan until fully wilted, then squeeze out the water the same way you would with frozen. It gives a slightly fresher flavor to the high protein spinach and artichoke chicken casserole.

High Protein Spinach and Artichoke Chicken Casserole - A Powerful Creamy Dinner with 35g Protein Per Serving

Name: High Protein Spinach and Artichoke Chicken Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 1 (14 oz) can artichoke hearts, drained and roughly chopped; 10 oz frozen spinach, thawed and squeezed very dry; 1 cup plain Greek yogurt, full-fat recommended; 1/2 cup mayonnaise; 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese, divided (1/2 cup mixed in, 1/2 cup for topping); 3 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon red pepper flakes, optional

High Protein Spinach and Artichoke Chicken Casserole

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A creamy, satisfying high protein spinach and artichoke chicken casserole packed with tender chicken, hearty artichokes, and a rich Greek yogurt sauce. Over 35g of protein per serving.

Author: Sarah Mae Carter
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Dinner
Method: Bake
Cuisine: American

Ingredients

Scale

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 (14 oz) can artichoke hearts, drained and roughly chopped
10 oz frozen spinach, thawed and squeezed very dry
1 cup plain Greek yogurt, full-fat recommended
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided (1/2 cup mixed in, 1/2 cup for topping)
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes, optional

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Instructions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
Place thawed spinach in a clean kitchen towel and squeeze out as much water as possible until barely any liquid remains. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces in a single layer and cook 6 to 8 minutes, turning once, until golden brown and cooked through with no pink remaining. Season with salt and pepper. Set aside to cool slightly.
In a large mixing bowl, combine Greek yogurt, mayonnaise, Parmesan cheese, minced garlic, and red pepper flakes if using. Stir until smooth and creamy.
Add cooked chicken, chopped artichoke hearts, squeezed spinach, and 1/2 cup mozzarella cheese to the yogurt mixture. Fold together gently until everything is evenly coated. Taste and adjust seasoning if needed.
Transfer filling to the prepared baking dish and spread into an even layer.
Sprinkle remaining 1/2 cup mozzarella cheese evenly over the top.
Bake uncovered for 20 to 25 minutes until hot and bubbling around the edges and cheese is melted and lightly golden. Broil for the last 2 minutes for extra color if desired.
Let casserole rest for 5 minutes before serving to allow the filling to set for clean scooping.

Notes

Squeeze every drop of water from the thawed spinach before mixing – this is the most important step for avoiding a watery casserole.
Use rotisserie chicken to save active cooking time. Add 1 tablespoon of lemon juice to the yogurt mixture for extra brightness.
For a crunchy topping, mix 1/2 cup breadcrumbs with 1 tablespoon melted butter and sprinkle over the mozzarella before baking.
To freeze, hold back the mozzarella topping and add fresh cheese when reheating for best results.

Nutrition

Serving Size: 1/6 of casserole
Calories: 420 kcal
Sugar: 3 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 115 mg

Find it online: https://www.benefitiany.com/spinach-and-artichoke-chicken-casserole/