Spinach artichoke chicken casserole

Prep Time 10 minutes Cook Time 35 minutes Total Time 45 minutes
Serves 4 servings     adjust servings

A super creamy (but lightened up) chicken casserole the whole family will love!


  • 4 (6 oz.) boneless, skinless chicken breasts (see notes)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14.5 oz) cans artichoke hearts, drained and coarsely chopped
  • 2 packed cups of spinach leaves, chopped
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup plain Greek yogurt (I use non-fat)
  • 1/2 cup mayonnaise (I use low-fat)
  • 3 cloves garlic, minced
  • 2 tablespoons Worchestershire sauce
  • 1/3 cup unseasoned breadcrumbs (see notes)


  1. Preheat oven to 350. Spray a large casserole dish or baking dish with cooking spray.
  2. Season the chicken breasts with salt and pepper. Place in the baking dish.
  3. In a medium bowl, add the chopped artichoke hearts, spinach, Parmesan cheese, Greek yogurt, mayonnaise, garlic and Worcestershire sauce. Mix well.
  4. Spread the spinach-artichoke mixture over the chicken breasts.
  5. Sprinkle the breadcrumbs evenly over the entire baking dish.
  6. Bake at 350 for 35 minutes, or until chicken is cooked through. If desired, broil on low for 2-3 minutes (watch it closely!) to get the breadcrumbs to brown up on the top.
  7. Serve hot over steamed brown rice or whole wheat pasta.

Recipe Notes

This makes enough spinach artichoke mixture that you could easily cover up to 6 chicken breasts if you need to feed more people.
You can leave off the breadcrumbs or use gluten-free breadcrumbs if you want to make this gluten-free.

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