Spinach Artichoke Chicken Casserole (Keto)
Rich, creamy, and packed with flavor, this Spinach Artichoke Chicken Casserole is the ultimate keto comfort dish. It combines tender chicken, creamy spinach-artichoke goodness, and gooey melted cheese into a casserole that’s low-carb, protein-packed, and downright irresistible. Perfect for weeknight dinners, meal prep, or even a cozy weekend dinner, it’s a dish that feels indulgent without breaking your diet.
The casserole captures all the flavors of the classic spinach artichoke dip we love — but in a hearty, satisfying, keto-friendly dinner. Every bite delivers creamy, cheesy, garlicky, and slightly tangy notes from the artichokes and spinach, balanced perfectly by tender chicken. This dish is a true crowd-pleaser and a keto favorite.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil or butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 5 oz fresh spinach, roughly chopped (or frozen, thawed and drained)
- ½ cup sour cream
- ½ cup cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional garnish: chopped parsley or crushed pork rinds for topping
Substitutions
- Chicken: Rotisserie chicken or leftover roasted chicken works perfectly.
- Spinach: Frozen spinach is fine; just make sure to squeeze out excess moisture.
- Cheese: Swap mozzarella with cheddar or provolone for a different flavor. Parmesan can be replaced with Pecorino Romano.
- Dairy-Free: Use coconut cream or cashew cream, and vegan cheese alternatives.
- Mayonnaise: Greek yogurt can be used for a lighter version.
Instructions
- Preheat Oven
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. - Cook Aromatics
In a skillet, heat olive oil or butter over medium heat. Add diced onions and cook 3–4 minutes until translucent. Add garlic and sauté for another 30 seconds until fragrant. - Prepare Spinach-Artichoke Mixture
In a large bowl, combine chopped artichokes, spinach, sour cream, cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper. Stir until smooth and well combined. - Combine with Chicken
Add the shredded chicken to the spinach-artichoke mixture and mix thoroughly. Taste and adjust seasoning as needed. - Assemble the Casserole
Transfer the mixture into the prepared baking dish. Spread evenly and top with shredded mozzarella and grated Parmesan cheese. Optionally, sprinkle crushed pork rinds for a crunchy keto-friendly topping. - Bake
Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly. For extra golden topping, broil for 2–3 minutes, watching carefully to prevent burning. - Serve and Enjoy
Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Preparation & Cooking Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4–6
Cooking Tips
- Make sure spinach is well-drained to prevent a watery casserole.
- Use shredded chicken rather than diced for better texture throughout the dish.
- Adding a squeeze of lemon juice brightens the rich flavors and balances the creaminess.
- For extra flavor, sprinkle smoked paprika or red pepper flakes on top before baking.
Serving Suggestions
- Serve as a main dish alongside a fresh green salad or roasted vegetables.
- Pair with cauliflower rice or zucchini noodles for a complete keto-friendly meal.
- Works beautifully as meal prep for lunch boxes — simply reheat individual portions.
- Add a dollop of sour cream or guacamole on top for extra creaminess and flavor.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Can be frozen for up to 2 months; thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F (175°C) for 10–15 minutes or microwave individual portions until heated through.
FAQs
Can I use frozen spinach?
Yes, just make sure it’s fully thawed and drained to avoid excess water in the casserole.
Can this be made ahead of time?
Absolutely. Prepare the casserole, cover, and refrigerate. Bake right before serving, adding the cheese topping just before baking for best results.
Is this recipe keto-friendly?
Yes, it’s low-carb, high-fat, and protein-packed — perfect for keto and low-carb diets.
Can I make it dairy-free?
Yes. Use coconut cream or cashew cream, and vegan cheese alternatives to replace dairy ingredients.
Can I add other vegetables?
Sure! Bell peppers, mushrooms, or zucchini can be added for extra nutrition and flavor.
A Creamy, Comforting Keto Delight
This Spinach Artichoke Chicken Casserole brings all the flavors of a classic spinach artichoke dip into a filling, low-carb dinner. Creamy, cheesy, and bursting with flavor, it’s a dish that satisfies both your cravings and your dietary goals. Perfect for family dinners, meal prep, or even special occasions, it’s a casserole that’s sure to become a keto favorite. Every bite is rich, comforting, and packed with wholesome ingredients — a true crowd-pleaser that’s as satisfying as it is easy to make.
Spinach Artichoke Chicken Casserole (Keto)
Ingredients
- 2 lbs boneless skinless chicken breasts, cooked and shredded
- 1 tablespoon olive oil or butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 14 oz can artichoke hearts, drained and chopped
- 5 oz fresh spinach roughly chopped (or frozen, thawed and drained)
- ½ cup sour cream
- ½ cup cream cheese softened
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Optional garnish: chopped parsley or crushed pork rinds for topping
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook Aromatics: In a skillet, heat olive oil or butter over medium heat. Sauté onions 3–4 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Prepare Spinach-Artichoke Mixture: In a large bowl, combine artichokes, spinach, sour cream, cream cheese, mayonnaise, lemon juice, garlic powder, onion powder, salt, and pepper until smooth.
- Combine with Chicken: Add shredded chicken and mix thoroughly. Adjust seasoning if needed.
- Assemble Casserole: Transfer mixture to the prepared baking dish. Top with shredded mozzarella, grated Parmesan, and optional crushed pork rinds.
- Bake: Bake uncovered for 20–25 minutes until cheese is melted and bubbly. Broil 2–3 minutes for a golden top if desired.
- Serve: Let rest 5 minutes. Garnish with parsley if desired.
