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A popular dip turned into a delicious Keto-friendly casserole and baking with gooey mozzarella cheese on top!
Who doesn’t love spinach and artichoke dip!? It’s been one of my favorites for many years and was the inspiration for this casserole. I take my traditional recipe and add shredded chicken to it, along with some heavy cream.
I bake it in the oven with plenty of shredded mozzarella cheese on top and bake until it’s golden and bubbly! And I think we all know picking off that cheese is the best part, right!?
This is honestly one of my favorite casseroles now! It’s great for meal prepping because it freezes beautifully and makes 8 servings. The taste is so amazing, even your non-Keto family is sure to love it.
I made this super easy to put together using cooked chicken (you can use rotisserie), frozen spinach and artichokes in the jar. My Spinach Artichoke Chicken Casserole is a great Keto dinner made in 30 minutes!
How to Make Spinach Artichoke Chicken Casserole
Ingredients
4 cups cooked chicken, shredded/chopped
9 ounce package frozen spinach, thawed and well drained
14 ounces artichoke hearts (plain), chopped (see notes)
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 (see my recipe)
3 cloves garlic, minced
salt and pepper to taste
Preparation
Preheat oven to 375F.
Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl and mix until combined.
Then add in the rest of the ingredients, except for the mozzarella cheese.
Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray.
Top with the shredded mozzarella cheese and bake for 20 minutes.
Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly. Allow to cool slightly before serving.
Store leftovers in the fridge for a few days or freeze.
Note: The artichoke hearts that I used were in a jar, plain, not marinated. You can use either canned or frozen (thawed), whichever is easier for you, just be sure to rinse them first.
Also be sure to check out this Keto Pizza Casserole that also uses chicken, cream cheese and melted mozzarella!
Check out this Keto Instant Pot Chicken that also has spinach, artichokes and chicken!
More Keto and Low Carb chicken casseroles…
Chicken Florentine
Chicken Cordon Bleu
Chicken and Broccoli
Bacon Ranch Chicken
Chicken Alfredo
Chicken Parmesan
Spinach Artichoke Chicken Casserole - Keto and Low Carb
INGREDIENTS
- 4 cups cooked chicken shredded/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 see my recipe
- 3 cloves garlic minced
- salt and pepper to taste
PREPARATION
- Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
- Mix well, then pour into a 9" x 13" baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
- Allow to cool slightly before serving. Store leftovers in the fridge for a few days or freeze.
What amount of fresh spinach would you use??
Hi Mary,
I would say about 15 ounces or so should be plenty.
If you use fresh spinach, what amount do you use?
Awesome!!!
This might be my favorite low carb casserole! I’ve made it a few times and add extra artichokes and diced water chestnuts. I like to use fresh, cooked spinach, too.
Hi Jane,
The water chestnuts are a great idea for adding more texture! Glad you like the casserole, it’s one of my favs too 🙂
Looks awesome! I make spin/art dip every Christmas, very similar to your recipe…I use Monterey Jack instead of the mozz, and I add some freshly grated nutmeg (like you’d find in Alfredo sauce) and a little fresh lemon juice. I am going to make this.
Sounds great! I love a little nutmeg in my cream sauces 🙂
This is heavenly!! A big hit with the family. Thank you for the recipe!
Hi Barbara,
So glad to hear you and your family enjoyed it! Thanks for stopping by to let me know 🙂
Can I cut this recipe in half? Same cooking time?
Hi Jen,
Sure you can, and you don’t need to reduce the baking time by much. Since all the ingredients are cooked, you’re just looking to heat everything through and melt the cheese. I’d bake it for about 15 minutes or until the cheese is melted and golden. I hope that helps!
Thank you!
What is the best way to cook the chicken for this dish?
Hi Jack,
You can either use rotisserie chicken, poach or roast it. Whichever you prefer would work just fine.
Wow sounds awesome do you think I could use fresh chopped spinach vs frozen?
Hi Tari,
I haven’t tried it using fresh spinach, but I’m sure you could.
I love all your casseroles so far they are so easy to make and dont require strange ingredients
Thanks Sharon, I’m glad you like them 🙂
This casserole is delicious! The artichoke hearts really compliment the chicken and spinach so that this savory meal is as yummy as it is healthy. Highly recommended, and my compliments to the Chef!
Hi Rod,
Thanks so much, glad you enjoyed it!
Is the parmesan cheese fresh parmesan grated, or the kind already grated for Spaghetti?
Hi Patty,
Yes, I grated it fresh, but you can use whichever parmesan you like.
Amazing recipe! I can’t wait to make this!
Hi Cassie,
Thanks so much and I hope you enjoy it!