Why I Love This Recipe

I love how this recipe transforms the beloved flavors of spinach artichoke dip into a satisfying main course. The use of Greek yogurt adds a delightful tang and creaminess while keeping it lighter than traditional versions. It’s a straightforward, one-dish meal that’s perfect for busy weeknights or meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds chicken tenders or breasts, cut into 1-inch thick strips
1 teaspoon olive oil
1½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
10 ounces frozen chopped spinach, defrosted and squeezed dry
14 ounces canned artichoke hearts, drained, patted dry, and roughly chopped
3 cloves garlic, minced (or 1½ teaspoons garlic powder)
½ teaspoon onion powder
4 ounces cream cheese, softened
¾ cup plain Greek yogurt (preferably whole milk or 2%)
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions

Preheat the oven to 375°F (190°C).
Grease a 9×13-inch casserole dish with olive oil.
Place the chicken strips in the prepared dish and season with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
In a large bowl, combine the defrosted and drained spinach, chopped artichoke hearts, minced garlic, onion powder, softened cream cheese, Greek yogurt, Parmesan cheese, remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix until well combined.
Spread the spinach and artichoke mixture evenly over the seasoned chicken in the casserole dish.
Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through and the top is bubbly and golden.
Allow the casserole to rest for 5 minutes before serving.

Servings and Timing

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes

Variations

Protein Options: I sometimes use cooked, shredded rotisserie chicken for convenience.
Vegetarian Version: I omit the chicken and add cooked pasta or quinoa for a meatless option.
Cheese Choices: Feel free to substitute mozzarella with other cheeses like cheddar or a blend for a different flavor profile.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I place the desired portion in a baking dish and warm it in a 350°F (175°C) oven until heated through, about 15–20 minutes. Alternatively, I reheat individual servings in the microwave for 2–3 minutes.

FAQs

Can I use fresh spinach instead of frozen?

Yes, I can use fresh spinach. I sauté it until wilted, then drain and chop before adding it to the mixture.

Can I prepare this casserole ahead of time?

Absolutely. I often assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When ready to bake, I add a few extra minutes to the baking time.

Is this casserole suitable for a low-carb diet?

Yes, this casserole is low in carbohydrates, making it suitable for a low-carb or keto diet.

Can I freeze this casserole?

Yes, I can freeze the baked casserole. Once cooled, I wrap it tightly and freeze it for up to 3 months. To reheat, I thaw it in the refrigerator overnight and then bake at 350°F (175°C) until heated through.

What can I serve with this casserole?

I often serve this casserole with a simple green salad or steamed vegetables for a complete meal.

Conclusion

This Creamy Greek Yogurt Chicken Spinach Artichoke Bake is a delightful blend of creamy, cheesy goodness and nutritious ingredients. It’s a versatile dish that’s perfect for family dinners, potlucks, or meal prep. I love how easy it is to make and how it brings comfort and satisfaction to the table.

Creamy Greek Yogurt Chicken Spinach Artichoke Bake