Ever wished your favorite spinach artichoke dip could double as dinner? Well, now it can! This Keto Spinach Artichoke Chicken Casserole is where comfort meets low-carb. It’s loaded with tender chicken, melty cheese, and all the creamy goodness you love—without breaking your keto goals.
This recipe is great for weeknight dinners, meal prep, or even impressing friends at a potluck. Need more reasons to try it? It’s easy to make, super versatile, and doesn’t take forever to cook. Let’s get cooking!
Quick Overview
Here’s the rundown:
- Prep time: 10 minutes
- Cook time: 25 minutes
- Servings: 6 hearty portions
- Skill level: Beginner-friendly
- Prep ahead? Yep! Assemble it up to 24 hours in advance or freeze it for later.
What do you need? Basic kitchen tools:
- A large bowl
- A 9″ x 13″ baking dish
- An oven preheated to 375°F
And guess what? No fancy chef skills are required. If you can stir, you can make this casserole.
Ingredients You’ll Need
Think of this as spinach artichoke dip’s cooler cousin. Here’s what brings it all together:
- Shredded chicken (rotisserie works like a charm)
- Frozen spinach, thawed and squeezed dry
- Chopped artichoke hearts
- Cream cheese (room temperature is key!)
- Sour cream
- Heavy cream
- Mayonnaise
- Parmesan cheese
- Mozzarella cheese
- Garlic, salt, and pepper
No sour cream? Sub in Greek yogurt.
Out of frozen spinach? Use fresh—just sauté it to remove moisture.
Feeling fancy? Opt for marinated artichoke hearts or freshly grated Parmesan for a flavor boost.
Pro tip: Full-fat dairy makes it extra creamy. Trust me, it’s worth it.
How to Make It
Start by preparing your ingredients. Thaw the frozen spinach completely and squeeze out as much water as you can—it’s an important step to avoid a watery casserole. Chop the artichoke hearts into bite-sized pieces, and make sure your chicken is shredded or cut into small, manageable pieces. If you haven’t already, set out your cream cheese to let it soften; room-temperature cream cheese mixes much more easily.
Preheat your oven to 375°F (190°C) while you grease a 9″ x 13″ baking dish with nonstick spray, butter, or oil—whatever you have on hand. Now, it’s time to make the creamy base. Grab a large mixing bowl and combine the cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Stir until smooth and well-blended. If the mixture feels too firm to mix, give it a few extra minutes at room temperature to soften further.
Once the base is creamy and lump-free, fold in the shredded chicken, squeezed spinach, and chopped artichokes. Stir gently but thoroughly to make sure all the ingredients are evenly coated in the rich, flavorful mixture. Pour the entire mixture into your prepared baking dish, spreading it out evenly with a spatula. For the finishing touch, sprinkle shredded mozzarella cheese over the top, covering the surface generously.
Pop the dish into the preheated oven and bake at 375°F for 20 minutes. Then, increase the temperature to 400°F and bake for another 5 minutes. This step creates a bubbly, golden-brown crust on top that makes the casserole irresistible. Once it’s done, let the casserole cool for a few minutes before serving. This brief resting period allows the dish to set, making it much easier to slice into clean portions.
Customize It
This casserole plays well with tweaks. Here are a few ideas:
- Spice it up: Add red pepper flakes or diced jalapeños.
- Cheese swap: Try Gruyère or Fontina for a more indulgent twist.
- Seasonal ingredients: Fresh spinach in spring, roasted butternut squash in fall.
- Vegetarian option: Sautéed mushrooms or roasted cauliflower instead of chicken.
See? Endless possibilities.
Serving & Storage Tips
Pair your casserole with:
- Keto sides: Cauliflower rice or zucchini noodles.
- Something crisp: A green salad with lemon vinaigrette works like magic.
Got leftovers? Lucky you. Store them in an airtight container for up to 3 days. To reheat, use the microwave (2 minutes per portion) or pop it in the oven at 350°F.
Freezer-friendly? Absolutely. Assemble everything, freeze it (wrap it in plastic and foil), and bake when ready. Just thaw overnight in the fridge.
This dish? It’s comfort food with a keto twist. Creamy. Cheesy. Totally satisfying. Whether it’s dinner for one or a crowd, this casserole will hit the spot. So grab your fork and dig in. You’ve earned it!
PrintKeto Spinach Artichoke Chicken Casserole
Looking for comfort food that’s keto-friendly and packed with flavor? This creamy, cheesy casserole will hit all the right notes. With tender chicken, spinach, artichokes, and a blend of gooey cheeses, it’s the perfect dish for weeknight dinners or meal prep. Bonus: It’s ready in just 35 minutes and is bound to be a family favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: American
Ingredients
Main Ingredients:
- 4 cups cooked chicken (shredded or chopped—use rotisserie for simplicity!)
- 9 oz frozen spinach (thawed and squeezed dry—don’t skip this part!)
- 14 oz artichoke hearts (canned or jarred, roughly chopped)
Creamy Sauce Base:
- 8 oz cream cheese (softened)
- ⅔ cup sour cream
- ½ cup heavy cream
- ¼ cup mayonnaise
- 1 cup grated Parmesan
- 1½ cups shredded mozzarella (save some for the topping!)
- 3 cloves garlic (minced)
- Salt and pepper to taste
Instructions
First, preheat your oven to 375°F (190°C). Grease a 9″ x 13″ baking dish with a little oil or nonstick spray.
In a big bowl, stir together the cream cheese, sour cream, heavy cream, mayo, garlic, salt, and pepper. Make sure it’s smooth and creamy—this is what makes the dish so indulgent!
Add the chicken, spinach, and artichokes to the creamy base. Mix gently until everything is coated. (Pro tip: Make sure to squeeze all the water out of your spinach. No one likes a watery casserole!)
Spread the mixture evenly into your prepared baking dish. Sprinkle the remaining mozzarella on top for that melty, golden crust.
Pop it into the oven and bake for 20 minutes. Then crank the heat up to 400°F (200°C) and bake for another 5 minutes to get that bubbly, golden finish.
Let it sit for a few minutes after baking—it’ll hold together better when serving. Then dig in!
Notes
Tips for Success
- Side ideas? Pair this casserole with something light, like cauliflower rice, zucchini noodles, or a simple side salad.
- Cheesy upgrades: Want to switch it up? Gruyère or Fontina cheese can give it an ultra-rich flavor.
- Make it faster: Pre-cooked rotisserie chicken is your secret weapon here.
Storage & Reheating
Got leftovers? Lucky you!
- Fridge: Store in an airtight container for up to 3 days. Reheat in the microwave for about 2 minutes, or in the oven at 350°F until warmed through.
- Freezer: Assemble the casserole but don’t bake it. Wrap tightly and freeze for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, then bake as directed.
