Ingredients
Scale
- 2 cups shredded rotisserie chicken
- 1 cup thawed and well-drained frozen spinach
- 1 cup chopped artichoke hearts from a can, drained
- 1 cup softened cream cheese
- 1/2 cup Greek yogurt
- 1/2 cup light mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup grated Pecorino Romano cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper (optional)
- 1 tablespoon olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C) and lightly coat a 9×13-inch baking dish with olive oil.
- In a large bowl, mix together the shredded chicken, drained spinach, chopped artichokes, cream cheese, Greek yogurt, mayonnaise, cheddar cheese, Pecorino Romano cheese, garlic powder, onion powder, salt, black pepper, and crushed red pepper until well blended.
- Spoon the mixture into the greased baking dish, spreading it evenly.
- Bake in the oven for 25 to 30 minutes, or until the top is golden brown and the edges are bubbling.
- Allow the casserole to rest for about 5 minutes before serving.
Notes
- For a lighter version, swap cream cheese with cottage cheese and use low-fat yogurt.
- Add diced bell peppers or mushrooms for extra texture and flavor.
- Pair with crispy pita chips or fresh veggie sticks for a delightful appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg