Chicken Spinach Artichoke Casserole

Ever wanted spinach artichoke dip, but a healthy version? Chicken Spinach Artichoke Casserole has all the warm, melty, delicious flavor of the famous dip, but without all the calories. And it’s full of protein, so you’ll be full and satisfied with just one serving. You’ll be amazed at how much flavor is packed into this dish with so few calories per serving! Chicken Spinach Artichoke Casserole is a great way to sneak in some veggies too. You won’t realize you’re eating spinach with all of the melted, sharp cheese flavors covering up the greens.  Start your kids off with this dish, and they’ll love “eating their veggies!” Not only will the family love it, but they’ll be asking for more, so make sure to double the batch and make a casserole for the next day too. Cook once, eat twice! For more Bubble Up casserole recipes, check them out here. 

Three reasons why you need to make this recipe!

This casserole is jam packed with flavor and protein. 

You no longer have to eat bland chicken to hit your protein goal. You can have a serving of this savory casserole instead and get in almost 20 grams of protein. 

If you hate veggies, you can still like this casserole.

With the additions of the mozzarella and parmesan cheese, this casserole is creamy and flavorful. But don’t worry- you can’t taste the greens! 

It makes a fun meal prep lunch. 

You can make this casserole on a Sunday and have quick, flavorful lunches ready for the work week. It saves you time, money, and calories! 

Ingredients you need to make Chicken Spinach Artichoke Casserole: 

• 1 (7.5 oz) package of Great Value biscuits (10 small biscuits in the pack) 
• 4 oz light cream cheese, softened
• 2 tablespoons fat free mayonnaise
• ⅓ cup fat free sour cream
• 2 garlic cloves, diced
• 2 tablespoons parmesan cheese, grated
• Dash of salt and pepper
• 3 cups fresh chopped spinach
• 1 (6 oz) can artichoke, drained and chopped
• 2 cups cooked shredded chicken (about 8oz)
• ½ cup reduced fat shredded mozzarella (I use Trader Joe’s brand)

How to make Chicken Spinach Artichoke Casserole (step by step): 

1. Preheat the oven to 375F, and spray a 9×13 casserole dish with some nonstick cooking spray.
2. Cut the 10 small biscuits into 6 pieces each (giving you 60 pieces of dough). 
3. In a bowl, mix together the softened cream cheese, mayonnaise, sour cream, parmesan cheese, garlic, salt, and pepper. Stir well.
4. Chop up the artichokes and spinach, and stir them into the mixture. Finally, stir in the cooked, shredded chicken.
5. Place half of the dough pieces into the mixture and gently fold them in. Add in the remaining biscuit pieces and gently fold them in again. 
6. Spoon the mixture into the casserole dish and spread it out evenly. Be sure to check that there are no clumps of biscuit pieces stuck together.
7. Bake it in the oven for 30 minutes, remove from oven, and sprinkle mozzarella cheese on top. Return it to the oven for 10 more minutes.
8. Let it cool slightly then divide it into 6 equal servings.

Makes 6 servings. Nutrition info for 1 serving: Calories 240,  Fat 8 g, Saturated fat 4.5 g,  Carbs 21 g,  Fiber 1.4 g, Sugars 5.3 g, Sodium 807 mg, Protein 17 g. 

WW Points 

• Great value biscuits 16 points 
• Light cream cheese 11 points
• Fat free mayonnaise 1 point 
• Fat free sour cream 2 points
• Garlic cloves, diced 0 points
• Grated parmesan cheese 2 points 
• Salt and pepper 0 points 
• Fresh chopped spinach 0 points 
• Artichoke, drained and chopped 0 points 
• Cooked shredded chicken 0 points 
• Reduced fat shredded mozzarella 5 points 

6 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Freestyle SP- (blue & purple) 6 using WW recipe builder

Smart Points- (green) 7 using WW recipe builder

Points Plus- 6 using PP calculator

Different ways to change up this recipe: 

• You can definitely leave out the spinach and artichokes if you prefer and just have a chicken and cheese casserole. 

Tips and Tricks for Making Chicken Spinach Artichoke Casserole: 

• If you are looking for an easy way to cook some shredded chicken follow these steps (I do this weekly!) Add boneless skinless chicken breast to your crockpot, and add in a few cups of chicken broth (enough to cover the chicken). Then cook it on high for 3-4 hours. The chicken will then shred nicely and you can store it in the fridge for meals for the week.
• I buy the Great Value biscuits in the U.S. at Walmart. For my Canadian friends, buy the Pillsbury 340g country biscuits. 6.5 biscuits is about 7.5oz of dough. Cut each biscuit open so you have 2 pieces, then cut each piece into 6. This will give you enough biscuit pieces in total.
• Adding the biscuit dough in two batches prevents them from just sticking together and making one big ball of dough. 
•  Store this casserole in the refrigerator if you have any leftovers.  
• You can also freeze this casserole after it’s baked so that all you have to do is reheat it for about 20 minutes if you’re looking for a quick and easy dinner option. 

Similar recipes you’ll enjoy: 

• Chicken Parmesan Croissant Bread Loaf
• Asian Chicken Casserole
• Weight Watchers Friendly Tuscan Chicken