I’m the kind of person that will dip anything into spinach and artichoke dip. Then, one day, I realized I could take this appetizer to the main show AND skip the hassle of dipping. In this Spinach and Artichoke Chicken Casserole, I combined creamy spinach and artichoke dip with the rest of dinner – shredded chicken breast and potatoes. But, I also kept it as light as possible, without skimping on the flavor. The result was a hearty and filling main dish that’s sure to please!
The base of this casserole is essentially spinach and artichoke dip, but lightened up. I fell in love with the Spinach and Artichoke dip from SkinnyTaste while on Weight Watchers. But, there just weren’t enough opportunities for me and my husband to have dip. I started with a similar base and then thought about what changes would bring this to the dinner table.
Growing up, dinner consisted of a meat, a vegetable, and a starch. And since I consider spinach and artichoke dip to be a vegetable, the answer was obvious – chicken (meat) and potatoes (the best of the starches). If you wanted to challenge my commitment to potatoes, then you could always swap them out for rice or pasta.
This Spinach and Artichoke Chicken Casserole is also super easy because you don’t need a thousand pans. In fact, you need one bowl and one pan. You don’t even need to shred potatoes if you don’t want to, because who would ever want to! Plus, when I say that this smells divine while baking, I’m very serious. You’ll want to make it every day just so you can smell it.
Isn’t it beautiful? And you have all the components of dinner on one plate! AND, even though it’s lightened up, it keeps all the flavor. AND it’s a nice hearty portion that will keep you from asking “what’s for snack” 10 minutes after dinner.
- 1.5 pounds chicken breast about 3 large
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 20 ounce package shredded hash brown potatoes like Simply Potatoes
- 14 ounce can artichoke hearts in water drained, and chopped
- 10 ounce frozen chopped spinach thawed and squeezed dry
- 2 shallots minced
- 2 cloves garlic minced
- 5 ounce container fat free plain greek yogurt
- 1/2 cup light mayonnaise
- 1/2 cup shredded parmesan cheese
- 1 cup part-skim mozzarella shredded
- 1/4 cup plain bread crumbs
Preheat oven to 375 degrees.
Season chicken with garlic powder, salt, and pepper and then transfer to a 9x13 casserole dish that's been sprayed with non-stick cooking spray.
Bake chicken until cooked through (about 20-25 minutes).
Meanwhile, in a large bowl, combine potatoes, artichokes, spinach, shallots, garlic, yogurt, mayonnaise, parmesan cheese, and mozzarella.
When chicken is cooked, shred with two forks and then add to the spinach and artichoke mixture, stirring until well combined.
Transfer mixture back into the casserole dish and evenly spread bread crumbs along the top.
Bake for 20-25 minutes. If you want crispier bread crumbs, turn the oven to a low broil for 2-3 minutes, but watch closely!
*Feel free to swap out potatoes in favor of cooked rice or pasta. You could leave them out completely, for a lower carb option.
Calories 461 ~ Total Fat 15 g ~ Saturated Fat 5 g ~ Trans Fat 0 g ~ Cholesterol 115 mg ~ Sodium 1117 mg ~ Potassium 637 mg ~ Total Carbohydrate 30 g ~ Dietary Fiber 4 g ~ Sugars 3 g ~ Protein 48 g