Spinach Artichoke Chicken Casserole (Keto) Recipe

Introduction

This Spinach Artichoke Chicken Casserole is a creamy, cheesy, and comforting keto-friendly dish that’s perfect for any night of the week. Packed with tender chicken, spinach, and artichokes, it’s a flavorful meal that comes together easily and bakes to golden perfection.

Ingredients

• 4 cups cooked chicken (shredded or chopped)
• 9 ounce package frozen spinach (thawed and well drained)
• 14 ounces artichoke hearts (plain, chopped)
• 8 ounces cream cheese (at room temperature)
• 1 cup parmesan cheese (grated)
• 1 1/2 cups shredded mozzarella cheese
• 2/3 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup mayonnaise
• 3 cloves garlic (minced)
• Salt and pepper to taste

Instructions

1. Step 1: Preheat the oven to 375°F. In a large mixing bowl, combine cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Stir until smooth and well blended.
2. Step 2: Add the cooked chicken, thawed and drained spinach, chopped artichoke hearts, and parmesan cheese to the mixture. Mix thoroughly so all ingredients are evenly combined, leaving the mozzarella cheese aside for now.
3. Step 3: Pour the mixture into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Evenly sprinkle the shredded mozzarella cheese on top.
4. Step 4: Bake for 20 minutes at 375°F. Then increase the oven temperature to 400°F and bake for an additional 5 minutes, or until the cheese is golden and bubbly.
5. Step 5: Remove from the oven and allow to cool slightly before serving to let the flavors settle and make serving easier.

Tips & Variations

• Make sure to squeeze out as much liquid as possible from the thawed spinach to prevent the casserole from becoming watery.
• Use homemade or quality store-bought mayonnaise for better flavor.
• For extra flavor, add chopped green onions or a pinch of red pepper flakes to the mixture.
• To keep it dairy-free, substitute cream cheese and sour cream with coconut-based alternatives, and use a dairy-free cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven or microwave until heated through. This casserole also freezes well; freeze in a suitable container for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach, but it should be cooked down and drained thoroughly to remove excess moisture before adding to the casserole.

Is this recipe suitable for meal prep?

Absolutely. This casserole keeps well in the fridge and even freezes nicely, making it a great option for preparing meals ahead of time.

Spinach Artichoke Chicken Casserole (Keto) Recipe

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★★★★★

4.9 from 103 reviews

This Spinach Artichoke Chicken Casserole is a creamy, cheesy keto-friendly dish combining tender cooked chicken, spinach, artichoke hearts, and a rich blend of cream cheese, Parmesan, mozzarella, and sour cream. Baked to bubbly perfection, it’s a comforting low-carb meal perfect for family dinners or meal prepping.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Chicken and Vegetables

• 4 cups cooked chicken (shredded or chopped)
• 9 ounce package frozen spinach (thawed and well drained)
• 14 ounces artichoke hearts (plain, chopped)

Dairy and Creamy Components

• 8 ounces cream cheese (at room temperature)
• 1 cup Parmesan cheese (grated)
• 1 1/2 cups shredded mozzarella cheese
• 2/3 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup mayonnaise

Flavorings

• 3 cloves garlic (minced)
• Salt and pepper to taste

Instructions

1. Prepare the creamy mixture: Preheat your oven to 375°F. In a large mixing bowl, combine the cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Stir well until fully blended and smooth.
2. Mix in remaining ingredients: Add the cooked chicken, well-drained spinach, chopped artichoke hearts, and grated Parmesan cheese to the creamy mixture. Mix thoroughly to evenly distribute all ingredients.
3. Assemble the casserole: Spray a 9″ x 13″ baking dish with nonstick spray. Pour the mixture into the dish, spreading it evenly. Top with shredded mozzarella cheese to cover the surface.
4. Bake the casserole: Place the dish in the preheated oven and bake at 375°F for 20 minutes. Then, increase the oven temperature to 400°F and bake for an additional 5 minutes or until the cheese is golden brown and bubbly on top.
5. Cool and serve: Remove the casserole from the oven and allow it to cool slightly before serving. Store any leftovers in an airtight container in the refrigerator for a few days or freeze for longer storage.

Notes

• Make sure to squeeze out as much water as possible from the thawed spinach to prevent the casserole from becoming watery.
• Using room temperature cream cheese ensures easier mixing and a smoother texture in the casserole.
• You can substitute mayonnaise with a homemade version for a fresher taste.
• For a dairy-free version, try substituting cheeses and creams with suitable plant-based alternatives.
• Leftovers reheat well in the oven or microwave.

Keywords: Spinach Artichoke Chicken Casserole, keto casserole, low carb chicken recipe, creamy chicken casserole, spinach artichoke bake