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Spinach Artichoke Chicken Casserole

Keto Spinach Artichoke Chicken Casserole for Cozy Nights

This Keto Spinach Artichoke Chicken Casserole is a comforting main dish with tender chicken and gooey cheese, perfect for cozy dinners.
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Casseroles
Cuisine: Keto
Calories: 493

Ingredients
  

For the Casserole
  • 2 cups Cooked Chicken Shredded or cubed, rotisserie chicken is convenient
  • 10 ounces Frozen Spinach Well-drained
  • 1 cup Artichoke Hearts Plain, canned or rinsed frozen
  • 8 ounces Cream Cheese At room temperature
  • 1/2 cup Parmesan Cheese Grated
  • 2 cups Mozzarella Cheese Shredded, divided
  • 1/2 cup Sour Cream
  • 1/4 cup Heavy Cream Can substitute with milk
  • 1/4 cup Mayonnaise Optional
  • 2 cloves Garlic Fresh minced
  • 1 teaspoon Salt Adjust to taste
  • 1/2 teaspoon Pepper Adjust to taste

Equipment

  • 9x13 baking dish
  • Mixing bowl
  • Hand mixer or sturdy spatula

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper until smooth.
  3. Fold in the cooked chicken, drained spinach, artichoke hearts, grated parmesan, and half of the mozzarella cheese until well combined.
  4. Transfer the mixture into a greased 9"x13" baking dish, spreading it evenly.
  5. Top with the remaining mozzarella cheese.
  6. Bake for 20 minutes, then increase temperature to 400°F (204°C) and bake for an additional 5 minutes until golden brown.
  7. Allow to cool for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 493kcalCarbohydrates: 8gProtein: 39gFat: 35gSaturated Fat: 18gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 10mgCalcium: 400mgIron: 3mg

Notes

For best results, ensure spinach is well-drained and mix creamy base thoroughly. This casserole freezes well, making it perfect for meal prep.

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