Description
A creamy, flavor-packed casserole featuring tender chicken, spinach, and artichokes, perfect for gatherings.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
- 3 cups fresh baby spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup non-fat Greek yogurt
- 1/2 cup light cream cheese, softened
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium casserole dish with nonstick spray.
- In a large mixing bowl, combine Greek yogurt, cream cheese, minced garlic, salt, and pepper until blended smoothly.
- Fold in the shredded chicken, baby spinach, and chopped artichoke hearts, then mix in half of the mozzarella cheese.
- Pour the mixture into the prepared casserole dish and top with the remaining mozzarella and all the Parmesan cheese.
- Bake for 30-35 minutes until the casserole is hot and bubbly, and the top is golden brown.
- Allow to cool for about 5 minutes before serving.
Notes
Great for potlucks or family dinners, this casserole can be prepared in advance and stored in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American-Mexican Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg