Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb), cooked and shredded
- 3 cups fresh baby spinach
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup non-fat Greek yogurt
- 1/2 cup light cream cheese, softened
- 3/4 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Grease a medium casserole dish with nonstick spray.
- In a large bowl, combine Greek yogurt, cream cheese, minced garlic, salt, and pepper. Mix until smooth.
- Fold in the shredded chicken, baby spinach, chopped artichoke hearts, and half of the mozzarella cheese until well combined.
- Transfer mixture to the prepared casserole dish. Sprinkle with remaining mozzarella cheese and Parmesan cheese on top.
- Bake for 30-35 minutes, or until the casserole is hot and bubbly and the cheese is golden brown.
- Let cool for 5 minutes before serving.
Notes
For a crispier top, broil the casserole for two minutes at the end of baking, watching carefully. This casserole can be prepared ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg