Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup chopped fresh spinach (or thawed frozen spinach)
- 1 cup canned artichoke hearts, drained and chopped
- 1 cup Greek yogurt
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 1 cup breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine chicken, spinach, artichokes, Greek yogurt, mozzarella, Parmesan, garlic, olive oil, oregano, onion powder, salt, and black pepper. Stir until well combined.
- Pour mixture into the prepared baking dish and spread evenly. Sprinkle breadcrumbs on top if using.
- Bake for 25–30 minutes, until casserole is bubbly and top is golden brown.
- Let cool a few minutes before serving. Serve warm with a side salad or crusty bread.
Notes
- Frozen spinach should be fully thawed and drained before using to avoid excess moisture.
- Breadcrumb topping adds extra crunch, but can be omitted for a lower-carb version.
- Add a pinch of red pepper flakes for a subtle spicy kick if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Oven-Baked
- Cuisine: American