High-Protein Spinach & Artichoke Chicken Casserole – Creamy, Cheesy, Satisfying

Your New Favorite Comfort Food is Here!

Hey there, friend! Let’s talk about that beautiful, universal craving for a meal that feels like a warm hug from the inside out. You know the one. It’s the kind of dish you dream about on a busy Tuesday, the one that promises to be creamy, cheesy, and utterly satisfying without leaving you in a food coma. Well, pull up a chair, because this High-Protein Spinach & Artichoke Chicken Casserole is about to become your weeknight hero.

This isn’t just another casserole recipe. Oh no. This is my kitchen’s love letter to the iconic spinach and artichoke dip, but we’ve given it a brilliant, protein-packed glow-up that’s hearty enough to be a main event. We’re talking tender shreds of chicken, vibrant spinach, tangy artichokes, and a luxuriously creamy sauce that’s cleverly lightened up with protein-rich Greek yogurt. It’s all topped with a blanket of melty, bubbly cheese and, for a little smoky crunch, an optional breadcrumb topping that will have everyone fighting for the corner piece.

I designed this recipe for you—the busy person who wants to eat well, the parent feeding a hungry crew, the meal-prepper looking for a lunch that actually excites you. It’s joyful, uncomplicated cooking that delivers huge, memorable flavor. So, grab your favorite mixing bowl and let’s turn this ordinary day into a delicious one, together.

A Dip That Dreamed Bigger

Print

This casserole has a fun little origin story, and it all starts with a classic party platter. For years, my ultimate go-to appetizer for any gathering—from book club to game day—was my from-scratch spinach and artichoke dip. It was always the first thing to disappear, with friends hovering around the slow cooker, scooping up every last cheesy bit with a tortilla chip.

One particularly chaotic Wednesday, after a long day of recipe testing, I found myself with a mountain of leftover rotisserie chicken and a serious craving for that dip. But I needed a real dinner, not just an appetizer. In a moment of “what if?” inspiration, I threw the chicken right into the dip mixture, poured it all into a casserole dish, and topped it with extra cheese. What emerged from the oven 30 minutes later was pure magic. My family devoured it, and my daughter, with a cheeky grin, declared it “the dip you can eat with a fork.” The name stuck, and a new family favorite was officially born.

Let’s Gather Your Ingredients

This recipe is all about simple, flavorful ingredients coming together to create something greater than the sum of its parts. Here’s your shopping list, complete with my little chef notes to guide you.

• 4 cups cooked, shredded chicken: This is your fantastic shortcut! A store-bought rotisserie chicken is my absolute best friend here—it’s juicy, flavorful, and saves you so much time. Of course, you can also bake or poach your own chicken breasts or thighs.
• 2 cups chopped fresh spinach: I love using fresh spinach for its vibrant color and texture. As it cooks, it wilts down perfectly into the creamy sauce. Chef’s Tip: If you’re using frozen spinach, make sure it’s completely thawed and that you squeeze out every last drop of water with your hands. Excess moisture is the enemy of a perfectly set casserole!
• 2 cups canned artichoke hearts, drained & chopped: They bring a lovely, tangy bite that cuts through the richness. I recommend the ones packed in water, not oil, for this recipe. Give them a rough chop so you get a bit of artichoke in every forkful.
• 1½ cups Greek yogurt or light sour cream: This is our secret weapon! Greek yogurt adds a wonderful tang and creaminess while packing in a powerful protein punch. If you prefer the classic flavor, light sour cream works beautifully too.
• 2 cups shredded mozzarella cheese: Hello, gorgeous, melty stretch! We’re using most of this in the filling and saving a little for the top. I like to buy a block and shred it myself for the best melt, but pre-shredded works in a pinch.
• 1 cup grated Parmesan cheese: The salty, nutty flavor king. Parmesan adds a deep, savory backbone that takes the flavor to the next level.
• 6 garlic cloves, minced: Don’t be shy! Garlic is the soul of this dish. Freshly minced is best for that punchy, aromatic flavor.
• 2 tablespoons olive oil: For sautéing our garlic and spinach to unlock their full potential.
• The Flavor Squad: 2 teaspoons each of dried oregano, onion powder, and salt, plus 1 teaspoon black pepper. This simple blend is all you need to season the casserole perfectly. The oregano gives it that classic Mediterranean vibe.
• 1 cup diced roasted red peppers (optional twist): My little upgrade! They add a sweet, smoky note and a gorgeous pop of color. I highly recommend them!
• 2 cups breadcrumbs & 1 teaspoon smoked paprika (optional topping): This is for my crunch-lovers. Mixing the breadcrumbs with smoked paprika before sprinkling them on creates a smoky, crispy crust that is simply irresistible.

Let’s Build This Beautiful Casserole, Step-by-Step

Ready to create some kitchen magic? This process is as easy as 1-2-3 (and bake!). I’ll walk you through each step with all my best tips and tricks.

Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). This is our first step because we want that oven hot and ready for our casserole the moment we are! While it’s heating, grab your 9×13-inch baking dish and give it a light coating of cooking spray or a quick brush of olive oil. Trust me, this simple step makes cleanup a dream.

Step 2: Sauté for Flavor
Place your large skillet over medium heat and add the 2 tablespoons of olive oil. Once the oil is shimmering, add your beautifully minced garlic. We’re just going to sauté this for about 60 seconds—just until it becomes incredibly fragrant. You don’t want it to brown! Now, toss in your fresh spinach and watch it wilt. This only takes a couple of minutes. Stir it around until it’s bright green and limp. Chef’s Hack: If you’re using frozen spinach (thawed and squeezed dry!), you can skip this step entirely. Just add it directly to the bowl in the next step.

Step 3: The Big Mix
This is the fun part—no fancy techniques required! In a large mixing bowl, combine your shredded chicken, the sautéed garlic and spinach, chopped artichoke hearts, and those lovely diced roasted red peppers. Now, add in the Greek yogurt (or sour cream), 1 ½ cups of the mozzarella cheese (we’re saving ½ cup for the top!), and the entire cup of Parmesan. Finally, sprinkle in all your spices: oregano, onion powder, salt, and pepper. Now, roll up your sleeves and use a big spoon or your hands to mix everything together until it’s perfectly combined. Don’t be afraid to get in there and make sure every bit of chicken is coated in that creamy, cheesy goodness.

Step 4: Assemble and Top
Transfer the entire mixture into your prepared baking dish. Use your spoon to spread it out into a nice, even layer. Now, for the toppings! Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top. If you’re going for the crunchy topping (and you really should!), now is the time. In a small bowl, mix your breadcrumbs with the teaspoon of smoked paprika. This adds a stunning color and a whisper of smokiness. Sprinkle this mixture over the cheese layer.

Step 5: Bake to Perfection
Place your beautiful, assembled casserole into the preheated oven, uncovered. We’re going to bake it for 25-30 minutes. You’re looking for the cheese to be completely melted and bubbly around the edges, and if you have the breadcrumb topping, for it to be a beautiful golden brown. Your whole kitchen will smell absolutely incredible.

Step 6: The Most Important Wait
I know, I know. It’s tempting to dive right in. But here’s a pro tip: let the casserole rest for about 5 minutes after you pull it out of the oven. This allows the hot, bubbly filling to set just a little, making it much easier to slice and serve. It’s the difference between a beautiful scoop and a saucy puddle—and it’s worth every second of the wait!

How to Serve This Cozy Masterpiece

This casserole is a star all on its own, but a few simple pairings can turn it into a true feast! I love serving a generous scoop right in the middle of a shallow bowl. For a low-carb option, a simple side salad with a sharp vinaigrette is perfect for cutting through the richness. If you’re feeding a crowd (or my carb-loving teenagers), this is incredible served over a bed of steamed rice, creamy mashed potatoes, or with a side of buttery, toasted crusty bread for dipping into every last bit of that creamy sauce. It’s the ultimate comfort food plate.

Make It Your Own! Delicious Variations

One of the best things about a casserole is how adaptable it is. Don’t be afraid to play around and make it suit your taste!

• Spice It Up: Add a kick with a pinch of red pepper flakes mixed into the filling or a dash of hot sauce stirred into the yogurt.
• Different Protein: Not a chicken fan? Shredded turkey is a fantastic substitute, or for a vegetarian version, use two cans of rinsed and drained cannellini beans or chickpeas.
• Lighter Version: Use fat-free Greek yogurt and reduce the cheese by about a third, replacing it with a sprinkle of nutritional yeast for a cheesy flavor.
• Gluten-Free: Skip the breadcrumb topping or use your favorite gluten-free panko for that crucial crunch.
• Fresh Herb Bliss: Stir in ¼ cup of freshly chopped parsley or basil at the very end of mixing for a burst of fresh flavor.

Anna’s Chef Notes & Kitchen Stories

This recipe has seen many iterations in my kitchen over the years. The first time I made it, I’ll admit, I was a little overzealous with the frozen spinach and didn’t squeeze it out well enough. Let’s just say we had “Spinach Artichoke Chicken Soup” that night! It was still delicious, but it taught me a valuable lesson about moisture content. That’s how the “squeeze your spinach” tip became non-negotiable.

This dish has also become my #1 most-requested meal for new parents or friends going through a tough time. It reheats like a dream, freezes beautifully, and feels like a genuine act of care. It’s more than just food; it’s a tangible way to say, “I’m thinking of you.” And that, to me, is the real magic of cooking.

Your Questions, Answered!

I’ve gotten so many wonderful questions about this recipe over time. Here are the answers to the most common ones!

Q: Can I make this casserole ahead of time?
A: Absolutely! You are a meal-prep genius. Assemble the entire casserole right up to the point of baking, cover it tightly with plastic wrap or a lid, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven. You might need to add 5-10 minutes to the baking time since it’s going in cold.

Q: My casserole came out a bit watery. What happened?
A: This is almost always a moisture issue! The two biggest culprits are the spinach and the artichokes. If using frozen spinach, you MUST squeeze it until it feels very dry. For artichoke hearts, make sure they are thoroughly drained after coming out of the can or jar. Giving them a gentle press with a paper towel can help soak up any extra liquid.

Q: Can I freeze this?
A: You sure can! After baking and cooling completely, portion it out, wrap it tightly, and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it in the oven at 350°F until heated through. The microwave works in a pinch, but the oven will keep the texture best.

Q: The recipe seems a little bland to me. How can I boost the flavor?
A: Great question! Taste your mixture before you put it in the baking dish—this is your chance to adjust. You might just need a pinch more salt. Other fantastic flavor boosters include a tablespoon of lemon juice, a teaspoon of Dijon mustard stirred into the yogurt, or using a more flavorful cheese like sharp white cheddar in place of some of the mozzarella.

Nutritional Information*

Per Serving (1 of 8): Calories: ~370 • Protein: 34g • Carbohydrates: 9g • Fat: 21g

*Please note: Nutritional information is an estimate and can vary based on the specific brands and ingredients you use. The optional breadcrumb topping is not included in this calculation.

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

---

Final Thoughts

This High-Protein Spinach & Artichoke Chicken Casserole is the kind of recipe that earns its place in your “reliable favorites” file—the one you reach for when you want comfort, nourishment, and zero stress all in one dish. It delivers that rich, creamy, dip-inspired indulgence we all love, but with enough protein and balance to feel genuinely satisfying, not heavy.

What makes it truly special is how versatile and caring it feels. It’s just as perfect for a quiet family dinner as it is for meal prep, a freezer drop-off for a friend, or a cozy Sunday reset meal. It reheats beautifully, adapts easily, and somehow tastes even better the next day—like most good comfort food does.

So whether you serve it bubbling hot with crusty bread, spoon it over rice, or enjoy it straight from the dish with a fork (no judgment here), know this: you didn’t just make dinner—you made something that comforts, fuels, and brings people back to the table. And that’s always a win. 💚