Cheesy High-Protein Chicken Broccoli Casserole Recipe With Spinach & Artichokes by Elisa Schmitz

If you're like me, you love a steaming bowl of spinach artichoke dip. With that in mind, I set a goal to make a dinner out of the dip. First came this easy spinach artichoke baked chicken casserole recipe. Now it's this cheesy chicken broccoli casserole recipe with spinach and artichokes. One word: YUM!

This creamy chicken casserole dinner is packed with nutritious broccoli, spinach and artichokes. I love the simplicity of baking everything in only one dish, making for easy cleanup. The fact that I can have my dip and eat it, too, makes me feel good about what I'm feeding my family for dinner (even though this dish tastes like the ultimate comfort food).

Here's your gluten-free shopping list for this moist, flavor-packed chicken dinner: chicken, broccoli, garlic powder, onion, mayonnaise, sour cream, Dijon mustard, ricotta cheese, cheddar cheese, artichoke hearts and fresh spinach. It all bakes up into creamy golden brown goodness.

You can serve this cheesy high-protein chicken casserole recipe for dinner over rice, potatoes or pasta, or with a side of vegetables or a salad (for a low-carb version). I served it over turmeric rice to soak up the delicious sauce.

Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 to 40 minutes (ovens vary)
Total Time: 45 to 55 minutes
Servings: 9

Ingredients

• 2 pounds boneless/skinless chicken breasts or thighs or a combination (which I used)
• 2 cups broccoli, chopped
• 3/4 teaspoon garlic powder
• 1/2 cup reduced-fat mayonnaise
• 1/2 cup sour cream
• 15 ounces low-fat ricotta cheese
• 4 teaspoons Dijon mustard
• 1/3 cup onion, diced
• 6 ounces shredded cheddar cheese (divided)
• 10 ounces fresh baby spinach
• 14 ounces (1 can) artichoke hearts (about 6 artichoke hearts), chopped

Here's how to make it:

1. Place the broccoli in a microwave-safe bowl and cover with a damp paper towel. Steam the broccoli until crisp-tender, about 5 minutes.
2. In a baking dish sprayed with cooking spray (or lined with aluminum foil), place the chicken in a single layer. Season with garlic powder, and with salt and pepper, if desired. You can make this recipe with chicken breasts, thighs or a combination. I used half chicken breast tenders and half chicken thighs.
   
3. To a large mixing bowl, add the ricotta cheese and 3 ounces of the cheddar cheese, setting aside the remainder of the cheddar for now.
   
4. Add the mayonnaise, sour cream, Dijon mustard and onion to the bowl. Season with salt and pepper, if desired. Stir to combine. You can use plain Greek yogurt instead of sour cream, if desired.
   
5. Fold in the broccoli. Fold in the chopped artichoke hearts.
   
6. Fold in the spinach. Stir to thoroughly combine.
   
7. Spread the spinach artichoke mixture over the chicken, ensuring the chicken is evenly covered in the mixture.
   
8. Top the dish with the remaining shredded cheese, ensuring it's evenly distributed.
   
9. Bake at 375 degrees F for 30 to 40 minutes or until golden brown and chicken is cooked through. Chicken is done when it reaches 165 degrees F on a food thermometer. Serve. This recipe can be frozen for up to three months. Store leftovers in an airtight container in the refrigerator for up to three days and reheat in the microwave or oven.
   
   

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