Spinach Artichoke Chicken Casserole
Spinach artichoke chicken casserole is a super creamy (but lightened up) dinner the whole family will love! And it takes just 10 minutes to prep!
Yield: 4 servings
Ingredients
- 4 (6 oz.) boneless skinless chicken breasts, (see notes)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 (14.5 oz) cans artichoke hearts, drained and coarsely chopped
- 2 packed cups of spinach leaves, chopped
- ¾ cup grated Parmesan cheese
- ½ cup plain Greek yogurt (I use non-fat)
- ½ cup mayonnaise (I use low-fat)
- 3 cloves garlic, minced
- 2 tablespoons Worcestershire sauce
- ⅓ cup unseasoned breadcrumbs (see notes)
Instructions
- Preheat oven to 350. Spray a large casserole dish or baking dish with cooking spray.
- Season the chicken breasts with salt and pepper. Place in the baking dish.
- In a medium bowl, add the chopped artichoke hearts, spinach, Parmesan cheese, Greek yogurt, mayonnaise, garlic and Worcestershire sauce. Mix well.
- Spread the spinach-artichoke mixture over the chicken breasts.
- Sprinkle the breadcrumbs evenly over the entire baking dish.
- 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.
- Serve hot over steamed brown rice or whole wheat pasta.
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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.
Video
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 15g | Protein: 21g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Cholesterol: 55mg | Sodium: 995mg | Fiber: 2g | Sugar: 3g
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