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

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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