This Spinach Artichoke Chicken Casserole (Keto) brings together all the comforting, creamy goodness of the classic dip—upgraded with tender, juicy chicken for a hearty and satisfying meal. It’s baked to perfection in a rich, cheesy sauce and topped with golden, bubbly mozzarella that’s impossible to resist.
If you’re a fan of easy low-carb dinners that taste indulgent but still fit your keto lifestyle, this dish is about to become a weekly favorite.
❤️ Why You’ll Love This Recipe
- Loaded with creamy spinach artichoke dip flavors
- Protein-packed with shredded chicken
- Perfectly gooey, cheesy, and comforting
- Great for meal prep and freezer-friendly
- Ready in just 30 minutes
Who can resist the classic spinach artichoke dip? It’s one of those timeless recipes that everyone loves at parties. This version takes that same flavor magic and transforms it into a full meal. By adding juicy shredded chicken and baking it all in a luscious, cheesy sauce, you get a keto-friendly casserole that’s both satisfying and delicious.
The top layer of melted mozzarella gets slightly golden and crispy in the oven, creating that irresistible crust that everyone tries to scoop first. Serve it with a crisp salad, roasted veggies, or just enjoy it as-is for the ultimate comfort meal.
🥘 Why This Spinach Artichoke Chicken Casserole (Keto) Works
This easy weeknight dinner checks every box: rich, creamy, cheesy, and packed with flavor. Plus, it’s incredibly simple to make. With pre-cooked chicken (rotisserie works perfectly), frozen spinach, and artichokes from a jar, you can get this meal on the table in no time.
It’s also perfect for batch cooking. You can make it ahead, refrigerate it, or freeze it for later. The flavors stay just as delicious when reheated—making it a total win for busy keto meal prepping.
🛒 Ingredients You’ll Need
- Cooked, shredded chicken – Rotisserie chicken makes this even easier.
- Spinach – Fresh or frozen, just make sure it’s well-drained.
- Artichoke hearts – Use plain canned or jarred artichokes (not marinated).
- Cream cheese – The creamy base of the sauce.
- Sour cream – Adds tang and richness.
- Heavy cream – Keeps it extra smooth and keto-friendly.
- Mayonnaise – For a velvety, savory flavor boost.
- Garlic – Fresh minced garlic enhances the taste.
- Parmesan cheese – Adds saltiness and depth.
- Mozzarella cheese – For that gooey melted topping.
- Salt and pepper – To season perfectly.
Exact measurements and instructions are in the recipe card below.
🧂 Helpful Tools
- 9×13-inch baking dish
- Mixing bowl for combining ingredients
- Whisk or spatula
- Nonstick spray
🔪 How to Make Spinach Artichoke Chicken Casserole (Keto)
Step 1: Preheat the oven
Set your oven to 375°F (190°C) to start warming up while you prepare the mixture.
Step 2: Make the creamy sauce
In a large bowl, combine cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt, and pepper. Mix well until you have a smooth and creamy consistency.
Step 3: Add the good stuff
Stir in the spinach, artichoke hearts, shredded chicken, and Parmesan cheese. Mix everything together until evenly coated in the creamy sauce.
Step 4: Assemble the casserole
Spray a baking dish with nonstick spray, then spread the mixture evenly inside. Top it generously with shredded mozzarella cheese.
Step 5: Bake
Place in the oven and bake for 20 minutes, then increase the heat to 400°F (200°C) and bake for another 5 minutes or until the cheese is golden and bubbly.
Step 6: Serve and enjoy
Let it rest for a few minutes before serving. The sauce thickens slightly as it cools—making it even creamier.
🧊 Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Reheat in the oven or microwave until warmed through.
💡 Tip: If using frozen spinach or canned artichokes, make sure to drain and squeeze out excess liquid to avoid a watery casserole.
✅ This Spinach Artichoke Chicken Casserole (Keto) truly brings together everything you love about creamy comfort food—without the carbs. Whether you’re cooking for yourself, your family, or meal prepping for the week, this dish will have everyone coming back for seconds.
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Creamy Keto Spinach Artichoke Chicken Bake
- Total Time: 35 min
Description
This Spinach Artichoke Chicken Casserole (Keto) is a creamy, cheesy, and flavor-packed low-carb dinner that tastes just like your favorite spinach artichoke dip—but heartier! Tender chicken is combined with spinach, artichokes, cream cheese, and melted mozzarella for the ultimate comfort meal that’s keto-friendly and incredibly satisfying. It’s quick to make, perfect for meal prep, and freezes beautifully for busy weeknights. Every bite is rich, savory, and full of indulgent flavor—without the carbs!
Ingredients
3 cups cooked shredded chicken (rotisserie works great)
1 (10 oz) package frozen spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts, drained and chopped (plain, not marinated)
8 oz cream cheese, softened
½ cup sour cream
¼ cup mayonnaise
½ cup heavy cream
1 cup grated Parmesan cheese
1 ½ cups shredded mozzarella cheese, divided
3 cloves garlic, minced
½ tsp salt, or to taste
¼ tsp black pepper
Instructions
-
Preheat the oven:
Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray. -
Make the creamy sauce:
In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, heavy cream, garlic, salt, and pepper. Mix well until smooth. -
Add the main ingredients:
Stir in the chicken, spinach, artichoke hearts, Parmesan cheese, and 1 cup mozzarella. Mix until evenly coated. -
Assemble:
Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining ½ cup mozzarella cheese on top. -
Bake:
Bake for 20 minutes, then increase oven temperature to 400°F (200°C) and bake for another 5–7 minutes until the top is golden and bubbly. -
Cool slightly and serve:
Let rest for 5 minutes before serving so the sauce thickens perfectly.
Notes
- Use rotisserie chicken for a quick prep shortcut. You can also use leftover grilled or baked chicken.
- Drain the spinach and artichokes thoroughly to prevent excess liquid in the casserole.
- For a little kick, add a pinch of red pepper flakes or a handful of shredded cheddar for a flavor twist.
- Storage:
- Refrigerate leftovers for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Reheat gently in the oven at 350°F until warm.
- Serving ideas: Pair it with roasted cauliflower, zucchini noodles, or a fresh green salad.
- Prep Time: 10 min
- Cook Time: 25 min
- Method: Baking
- Cuisine: American
