High-Protein Artichoke Dip Shortcut Casserole Recipe With Chicken, Spinach & Asiago Cheese (30 Minutes, 7 Ingredients) by Elisa Schmitz

Artichoke dip lovers, I have a great new recipe for you. This artichoke dip shortcut casserole recipe with chicken, spinach and Asiago cheese is so easy and delicious! It uses the convenience of store-bought artichoke dip (that's the shortcut) to add moisture and creaminess to this one-pan skillet casserole that goes from stovetop to oven in just a few minutes. And it's topped with the incredible flavor of Asiago cheese!

The first time I had Asiago cheese was in a bagel. If you've never tried Asiago cheese bagels, let me highly recommend them. Seriously delish! Asiago cheese is from the Asiago plateau in northern Italy. It's a cow’s milk cheese known for its rich flavor and texture that changes depending on how long it's been aged. In this high-protein recipe, Asiago adds to the complexity of flavor in a wonderful way.

The chicken casserole recipe starts on the stovetop and ends in the oven, all in one oven-proof pan. The ovenproof skillet helps create a creamy inside and crispy outside that's simply irresistible. This creamy artichoke (check out the health benefits of artichokes) casserole recipe includes several ingredients that add protein, including the dip, chicken and cheese. Check out the health benefits of protein. And using only one pan, seven ingredients and ready in about 30 minutes, this hearty casserole couldn't be any easier to make (or clean up).

Here's your shopping list for this gluten-free dinner recipe: extra virgin olive oil, boneless/skinless chicken thighs (or thin-sliced breasts), garlic powder, onion powder, fresh spinach (check out the health benefits of spinach), artichoke dip and Asiago cheese. All you do is combine the ingredients in the skillet on the stovetop, then bake it until it's a sizzling golden brown. So simple.

Serve this succulent fresh spinach and artichoke dip high-protein casserole on its own, or over rice or your favorite pasta. I hope you enjoy it for dinner any night of the week as much as we do!

Cuisine: American
Prep Time: 8 minutes
Cook Time: 22 minutes (ovens vary)
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound (about 6) boneless/skinless chicken thighs (or you could use thin-sliced chicken breast)
• 1/2 teaspoon garlic powder (or to taste)
• 1/3 teaspoon onion powder (or to taste)
• 5 ounces fresh baby spinach
• 8 ounces prepared artichoke dip (store-bought or make your own)
• 5 ounces Asiago cheese, shredded (or you could use Parmesan cheese)
• salt and pepper, to taste (optional, but I used about a 1/3 teaspoon of each)
• fresh basil or parsley (optional garnish)

Here's how to make it:

1. In a cast iron or ovenproof skillet on the stovetop, add the olive oil and chicken. Season the chicken with the garlic powder and onion powder. Season with salt and pepper, to taste, if desired. Turn on the stove to medium-high heat. Add the spinach and sear the chicken on both sides while the spinach wilts, about 2 minutes.
   
2. After spinach is wilted, turn off the heat. Ensure that the spinach is evenly distributed over the chicken. Spread the artichoke dip evenly over the chicken and spinach.
   
3. Top with the Asiago cheese. (If you can't find Asiago cheese, you also could use Parmesan cheese or even mozzarella cheese.)
   
4. Bake at 375 degrees F until casserole is sizzling and golden brown, about 15 to 20 minutes.
   
5. Serve on its own or over your favorite rice or pasta. Garnish with fresh basil or parsley, if desired. Store any leftovers in an airtight container in the refrigerator and reheat in the microwave.
   

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