Description
A lighter twist on the classic spinach artichoke dip turned into a satisfying chicken casserole, featuring tender chicken, nutritious spinach, and artichoke hearts in a creamy, Greek yogurt-based sauce, all baked to golden perfection.
Ingredients
- 1 ½ lbs boneless, skinless chicken breasts, cooked and shredded
- 2 cups frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup plain Greek yogurt
- ½ cup low-fat cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 3 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine shredded chicken, thawed spinach, chopped artichoke hearts, Greek yogurt, cream cheese, Parmesan, ½ cup mozzarella, minced garlic, onion powder, salt, pepper, and red pepper flakes if using. Mix until well combined.
- Transfer mixture to the prepared baking dish and spread evenly. Sprinkle remaining ½ cup mozzarella on top.
- Bake for 20-25 minutes, or until casserole is bubbly and cheese is melted and lightly golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
You can customize the seasonings to taste. For extra flavor, add a pinch of nutmeg or dried thyme. Serve with a side of steamed vegetables or over brown rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main
- Cuisine: American