Easy High Protein Spinach and Artichoke Chicken Casserole
Easy High Protein Spinach and Artichoke Chicken Casserole — creamy, comforting, and packed with protein. After making this many times, I’ve discovered the trick to preventing a soggy casserole. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Peanut Butter Brownie Swirl Cookies Recipe and Creamy Carrot Cake Ice Cream Recipe with Toasted Pecans.
Why This Easy High Protein Spinach and Artichoke Chicken Casserole Is Pure Comfort
- Creamy spinach and artichoke sauce
- Tender chicken and whole grain pasta
- Crispy, golden cheese topping
- Better than takeout and packed with protein
What You'll Need for Easy High Protein Spinach and Artichoke Chicken Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Whole grain pasta
- Frozen spinach
- Canned artichoke hearts
- Shredded cheese
- Garlic
- Onion powder
- Italian seasoning
- Salt and pepper
- Cream of chicken soup
- Optional: Parmesan cheese
- Optional: Fresh parsley
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or shredded chicken.
- Pasta: Whole grain pasta adds more fiber and protein.
🛒 Tools & Equipment I Recommend
- Non-stick skillet — Prevents chicken from sticking and ensures even cooking. → See on Amazon
- Casserole dish — Ensures even baking and easy serving. → See on Amazon
How to Make Easy High Protein Spinach and Artichoke Chicken Casserole
- Cook chicken: Season chicken with salt, pepper, garlic, and Italian seasoning. Cook in a non-stick skillet until browned and cooked through. Remove from skillet and set aside.
- Cook pasta: Cook pasta according to package instructions. Drain and set aside.
- Make sauce: In the same skillet, sauté garlic and onion powder. Add cream of chicken soup, spinach, and artichoke hearts. Stir until heated through.
- Assemble casserole: In a casserole dish, layer cooked pasta, chicken, and sauce. Top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly.
Cook's Tips for Perfect Easy High Protein Spinach and Artichoke Chicken Casserole
- : Use a non-stick skillet to prevent chicken from sticking.
- Common mistake and fix: To prevent a soggy casserole, make sure to drain pasta well and don't overcook the chicken. If it's still too soggy, you can add a bit more cheese on top before baking.
- : For a healthier version, use low-fat cream of chicken soup and reduce the amount of cheese.
- : To make this ahead, assemble the casserole but don't bake. Store in the fridge for up to 24 hours. When ready to bake, add 5-10 minutes to the baking time.
Storing & Reheating Easy High Protein Spinach and Artichoke Chicken Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: You can assemble this casserole ahead of time and store it in the fridge for up to 24 hours before baking.
Freezing Easy High Protein Spinach and Artichoke Chicken Casserole
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a quicker cooking time, you can use rotisserie chicken and pre-cooked pasta.
- Best substitution: You can substitute the chicken with turkey or shrimp.
- Make-ahead: This casserole can be made ahead and frozen. When ready to bake, add 10-15 minutes to the baking time.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the casserole is still too watery after baking, you can sprinkle some breadcrumbs on top and bake for an additional 5-10 minutes.
Want to level up this recipe?
Food processor — Makes quick work of chopping spinach and artichoke hearts, ensuring even distribution in the casserole. → Check price on Amazon
Easy High Protein Spinach and Artichoke Chicken Casserole
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Whole grain pasta
- Frozen spinach
- Canned artichoke hearts
- Shredded cheese
Seasonings
- Garlic
- Onion powder
- Italian seasoning
- Salt and pepper
- Cream of chicken soup
Optional Toppings
- Parmesan cheese
- Fresh parsley
Instructions
- Cook chicken: Season chicken with salt, pepper, garlic, and Italian seasoning. Cook in a non-stick skillet until browned and cooked through. Remove from skillet and set aside.
- Cook pasta: Cook pasta according to package instructions. Drain and set aside.
- Make sauce: In the same skillet, sauté garlic and onion powder. Add cream of chicken soup, spinach, and artichoke hearts. Stir until heated through.
- Assemble casserole: In a casserole dish, layer cooked pasta, chicken, and sauce. Top with shredded cheese.
- Bake: Bake at 375°F (190°C) for 20-25 minutes, or until cheese is melted and bubbly.
Notes
- Chef tip: For a quicker cooking time, you can use rotisserie chicken and pre-cooked pasta.
- Best substitution: You can substitute the chicken with turkey or shrimp.
- Make-ahead: This casserole can be made ahead and frozen. When ready to bake, add 10-15 minutes to the baking time.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If the casserole is still too watery after baking, you can sprinkle some breadcrumbs on top and bake for an additional 5-10 minutes.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: You can assemble this casserole ahead of time and store it in the fridge for up to 24 hours before baking.
Nutrition Per Serving
- Calories: 450
- Protein: 45g
- Fat: 15g
- Carbs: 40g
- Fiber: 5g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 100mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Spinach and Artichoke Chicken Casserole FAQs
Yes, you can assemble the casserole ahead of time and store it in the fridge for up to 24 hours before baking. You can also freeze individual portions for up to 3 months.
To prevent a soggy casserole, make sure to drain pasta well and don't overcook the chicken. If it's still too soggy, you can add a bit more cheese on top before baking.
Yes, you can use frozen artichoke hearts. Just make sure to thaw them before using.
To make this healthier, use low-fat cream of chicken soup and reduce the amount of cheese. You can also use whole grain pasta and lean chicken breast.
Yes, you can use fresh spinach. You'll need about 10 oz (280g) of fresh spinach, which is equivalent to 10 oz (280g) of frozen spinach that has been thawed and drained.
A Warm Final Note
I can’t wait for you to try Easy High Protein Spinach and Artichoke Chicken Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
