Description
This creamy, protein-packed casserole combines tender shredded chicken with spinach, artichokes, and a cheesy, garlicky sauce. It’s a delicious, low-carb meal that’s perfect for meal prep or a satisfying dinner!
Ingredients
Scale
For the Casserole:
- 3 cups cooked shredded chicken (rotisserie works great!)
- 1 (14 oz) can artichoke hearts, drained and chopped
- 3 cups fresh spinach, chopped
- 1/2 cup Greek yogurt (or sour cream)
- 4 oz cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for spice)
For Topping (Optional):
- 1/4 cup shredded mozzarella
- 1/4 cup Parmesan cheese
- 2 tablespoons almond flour or crushed pork rinds (for a crunchy topping)
Instructions
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Preheat the Oven:
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Prepare the Creamy Mixture:
- In a large bowl, mix Greek yogurt, cream cheese, mozzarella, Parmesan, garlic powder, onion powder, salt, black pepper, and red pepper flakes until smooth.
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Assemble the Casserole:
- Add shredded chicken, chopped spinach, and artichokes to the creamy mixture.
- Stir until everything is well coated.
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Bake the Casserole:
- Transfer mixture to the prepared baking dish and spread evenly.
- Sprinkle with extra mozzarella, Parmesan, and almond flour/pork rinds for a crispy top.
- Bake for 20-25 minutes, until hot and bubbly.
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Serve & Enjoy:
- Let cool for 5 minutes, then serve warm.
Notes
- Make It Dairy-Free: Use dairy-free cream cheese and cheese alternatives.
- Extra Flavor Boost: Add chopped sun-dried tomatoes or sautéed mushrooms.
- Meal Prep Friendly: Store in the fridge for 3-4 days and reheat in the oven at 350°F (175°C) for 10 minutes.