Dinner

Spinach Artichoke Chicken Casserole (Keto) Recipe

ByLila Prescott October 21, 2025October 21, 2025

Introduction

This Spinach Artichoke Chicken Casserole is a creamy, cheesy keto-friendly dish that’s perfect for a comforting dinner. Loaded with chicken, spinach, and artichokes, it combines rich flavors and satisfying textures in every bite.

A thick square piece of spinach and cheese lasagna sits on a white square plate. The top layer is golden-brown melted cheese, bubbly and slightly crispy at the edges. Beneath, you can see creamy white sauce with bits of dark green spinach visible through the soft, yellow pasta layers. The layers alternate between pasta, spinach mixed with creamy cheese, and sauce, showing a dense and rich texture. The plate rests on a white marbled surface with part of another white plate blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the cream cheese, sour cream, heavy cream, mayonnaise, minced garlic, salt, and pepper. Mix until the mixture is smooth and well combined.

Step 2: Add the cooked chicken, thawed and drained spinach, chopped artichoke hearts, and parmesan cheese to the bowl. Stir everything together evenly.
Step 3: Pour the mixture into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Spread it out evenly. Sprinkle the shredded mozzarella cheese on top.
Step 4: Bake the casserole at 375°F for 20 minutes. Then increase the oven temperature to 400°F (205°C) and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.

Step 5: Remove from the oven and allow the casserole to cool for a few minutes before serving.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes or smoked paprika to the mixture.
Use fresh spinach instead of frozen by sautéing it first and squeezing out excess moisture.

To make it dairy-free, substitute cream cheese and sour cream with coconut-based alternatives and use a dairy-free cheese substitute.
Try adding cooked bacon bits or sliced mushrooms for added texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or oven until heated through. This casserole also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

How to Serve

A square white plate holds a single slice of spinach and cheese lasagna with three visible layers: the bottom layer is pale yellow pasta, the middle layer shows green spinach mixed with creamy white cheese, and the top is a thick, bubbly, golden-brown melted cheese crust with some browned spots. The slice looks moist and soft, and the square white baking dish in the background shows more lasagna with a similar bubbly cheese top. To the side, there is a stack of white plates topped with folded green napkins and a fork resting on them, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked chicken?

It’s best to use cooked chicken to ensure the casserole cooks evenly. If using raw chicken, cook it fully before mixing it in.

Is this recipe suitable for other diets?

Yes, this recipe is keto-friendly due to its low carb content. You can also adjust it for paleo or dairy-free diets by swapping out certain ingredients as suggested in the tips.