High-Protein Spinach and Artichoke Chicken Casserole
Spinach and Artichoke Chicken Casserole
The party dip, turned into dinner – creamy chicken, wilted spinach, and tender artichokes under a golden cheese top
If you love spinach-artichoke dip, this is that bowl with a real protein punch. Chunks of chicken bake in a garlic cream-cheese sauce with spinach and artichoke hearts, then finish under mozzarella until the top browns. It is cozy, scoopable, and weeknight-easy.
About 45 minutes, one baking dish, leftover-friendly. Serve it as-is or with a simple green salad.
Bake: 30 min
Why you’ll love this casserole
- 42g protein per serving – a real dinner, not a dip
- Only 6g net carbs – keto and low-carb friendly
- One dish, about 45 minutes start to table
- Spinach-artichoke flavor without the bread bowl
- Reheats well for meal prep lunches
- Easy to swap rotisserie chicken on busy nights
Health notes
- High protein: Chicken plus cheese keeps you full for hours.
- Low carb: No pasta, no flour – cream cheese thickens the sauce.
- Spinach: Iron, folate, and volume with almost no starch.
- Artichokes: Fiber and a briny bite that balances the cream.
Key element – squeeze the spinach dry
Watery spinach is the number-one reason this bake turns soupy. Thaw frozen spinach (or wilt fresh), then squeeze it in a clean towel until almost no liquid comes out. Same rule for jarred artichokes: drain well, then pat dry.
Mary The High Protein Recipes
High-Protein Spinach and Artichoke Chicken Casserole
- Prep15 min
- Total15 min
- Servings6 servings
- Calories420 kcal
Ingredients
Instructions
- Heat the oven and season the chicken. Heat oven to 375 F (190 C). Grease a 9×13-inch (or similar 3-quart) baking dish. Toss chicken with salt, pepper, and Italian seasoning.
- Sear and soften. In a skillet, heat oil over medium-high. Brown chicken 2 to 3 minutes per side (it will finish in the oven). Transfer out. In the same pan, cook onion 3 minutes, then garlic 30 seconds.
- Make the sauce. Lower heat. Stir in cream cheese, sour cream, mayo, and Parmesan until smooth. Fold in the dry spinach, artichokes, onion, and 1/2 cup mozzarella. Splash in broth only if it is too thick to spread.
- Assemble. Spread a thin layer of sauce in the dish. Nestle in the chicken. Spoon remaining sauce over the top. Sprinkle the rest of the mozzarella.
- Bake. Bake 22 to 28 minutes until the chicken is 165 F (74 C) and the top is bubbling and golden. Rest 5 minutes. Finish with chives and serve hot.
Notes & Tips
- Squeeze spinach until it feels almost dry. Extra water ruins the sauce.
- Softened cream cheese melts smoother – cube it first if you forgot to soften it.
- Pat artichokes dry so they do not leak brine into the bake.
- Do not overbake breasts. Check at 22 minutes.
- A 5-minute rest lets the sauce thicken on the plate.
Variations & serving ideas
- 8 oz (225g) cream cheese, softened
- 1/2 cup sour cream or thick Greek yogurt
- 1/3 cup mayonnaise (or extra sour cream)
- 1/2 cup grated Parmesan
- 1 1/2 cups shredded mozzarella, divided
- 1/4 cup chicken broth if the mix looks tight
- Chopped chives or parsley to finish
- Rotisserie: Use 4 cups shredded cooked chicken and skip the stovetop sear.
- Lighter: Greek yogurt for sour cream; reduce mayo.
- Extra veg: Fold in steamed broccoli florets or chopped kale.
- Spicy: Add red pepper flakes or diced jalapeno with the onion.
- Dip-style skillet: Use shredded rotisserie chicken, skip the sear, and bake in a 10-inch skillet for a scoopable party version.
- Bacon spinach: Crisp 4 slices of bacon first and fold the crumbles into the sauce. Use a spoon of the fat to cook the onion.
- Jalapeno artichoke: Add 2 Tbsp minced pickled jalapeno with the artichokes for a little heat.
- Cauli-rice bowls: Spoon leftovers over cauliflower rice to keep it low carb the next day.
Storage
- Refrigerator: Up to 4 days (Covered; reheat gently)
- Freezer: Up to 2 months (Thaw overnight, reheat at 350 F)
- Meal prep boxes: Up to 4 days (Pairs well with extra greens)
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 420 kcal |
| Total fat | 24 g |
| Sodium | 720 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 42 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this casserole keto-friendly?
Yes. About 6g net carbs per serving with no pasta or flour. Skip starchy sides if you want to stay in keto range.
Can I use rotisserie chicken?
Yes. Use about 4 cups shredded cooked chicken. Mix it straight into the sauce and bake 18 to 22 minutes, just until hot and golden.
Why is my bake watery?
The spinach or artichokes were wet. Squeeze spinach in a towel and pat artichokes dry. Bake uncovered so extra steam can escape.
Breast or thighs?
Both work. Thighs stay juicier. Breasts are leaner – cut even chunks and check at 22 minutes so they do not dry out.
Can I make it ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Bake 5 to 8 minutes longer from cold, until the chicken is 165 F.
How do I reheat leftovers?
Cover and reheat at 325 F for 12 to 15 minutes, or microwave in short bursts. A splash of broth keeps the sauce creamy.
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