Spinach & Artichoke Chicken Casserole (Keto)

By the end of January, most of us aren’t looking for novelty.

We’re looking for something that holds.

This casserole does that. It borrows the familiar comfort of spinach-artichoke dip and turns it into a meal that feeds more than one night. Creamy without excess. Rich without heaviness. The kind of dish that lets the oven do the work while you step away for a moment.

This is reset cooking without the language of correction — just something warm and dependable when the month asks a little more of you.

Why This Works for Keto

• Low-carb, high-fat
• No flour, no starch
• Familiar flavors that don’t feel restrictive

Comfort without compromise.

Recipe Details

Servings: 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: About 45 minutes

Net Carbs: ~4g per serving

Ingredients

For the Base

• 2 lbs boneless, skinless chicken breasts, cooked and shredded
• (rotisserie works well — remove skin)
• 1 can (14 oz) quartered artichoke hearts, drained and chopped
• 3 cups fresh spinach, chopped
• (or 1½ cups frozen spinach, thawed and well-drained)

For the Creamy Sauce

• 8 oz cream cheese, softened
• ½ cup mayonnaise
• ½ cup sour cream
• ¾ cup grated Parmesan cheese
• 1 cup shredded mozzarella (reserve ½ cup for topping)
• 2 cloves garlic, minced
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• Optional: pinch of red pepper flakes

Optional Topping (Highly Recommended)

• ½ cup shredded mozzarella
• 2 tbsp grated Parmesan
• ¼ cup crushed pork rinds or almond flour

Instructions

1. Preheat the oven

Preheat oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish.

2. Prepare the chicken

If using raw chicken, cook until fully done and shred.

If using rotisserie chicken, remove the skin and shred the meat.

Set aside.

3. Make the sauce

In a large bowl, combine:

• cream cheese
• mayonnaise
• sour cream
• Parmesan
• ½ cup mozzarella
• garlic
• onion powder
• salt
• black pepper
• red pepper flakes (if using)

Stir until smooth and thoroughly combined.

4. Add the vegetables

Fold the spinach and chopped artichokes into the sauce, mixing until evenly coated.

5. Combine everything

Add the shredded chicken to the bowl and stir until everything is well distributed.

6. Assemble the casserole

Spread the mixture evenly into the prepared baking dish.

Top with:

• remaining mozzarella
• extra Parmesan
• crushed pork rinds or almond flour (if using)

7. Bake

Bake uncovered for 25–30 minutes, until bubbly and lightly golden on top.

8. Rest and serve

Let the casserole rest for 5–10 minutes before serving.

This allows the sauce to settle and thicken slightly.

Serving Suggestions

Serve with:

• roasted zucchini
• cauliflower rice
• a simple green salad

Finish with a drizzle of olive oil or a sprinkle of fresh basil for brightness.

Notes

• For extra creaminess, add ¼ cup heavy cream to the sauce
• Kale or mushrooms work well in place of spinach
• Keeps well refrigerated up to 4 days
• Freezes well for up to 2 months