This indulgent dinner casserole transforms the classic flavors of spinach and artichoke dip into a hearty, high-protein meal. Tender chicken and tangy artichoke hearts are folded into a velvety base of cream cheese, mozzarella, and parmesan, seasoned with minced garlic and a bright hint of lemon. Baked until the cheese topping is golden and bubbling, it offers a rich, comforting texture and a sophisticated savory profile that remains fully low-carb and grain-free.

About This Recipe

The creamy foundation is built by blending softened cream cheese and mayonnaise with parmesan and aromatic spices, creating a thick, fat-stable sauce that coats the chicken without thinning. Chopped artichoke hearts provide a subtle acidity and firm texture, while fresh spinach is integrated into the mixture to add color and volume. This dense, cheesy base acts as an insulator during the baking process, ensuring the chicken remains succulent while the flavors of the garlic and onion powder meld into the dairy.

The flavor profile is characterized by the sharp, salty notes of the parmesan and the earthy, slightly sweet taste of the artichokes. A splash of lemon juice cuts through the richness of the cream cheese, providing a clean finish that balances the savory depth of the poultry. As the casserole bakes, the mozzarella topping forms a stretchy, golden crust that seals in moisture and adds a traditional comfort-food appeal to the dish.

Typically served hot in generous portions, this casserole is a practical choice for both family dinners and weekly meal prep. It maintains a cohesive, spoonable consistency that pairs well with simple vegetable sides or can be enjoyed as a stand-alone keto meal. The combination of its quick one-bowl assembly and its restaurant-quality flavor makes it a reliable and refined option for those seeking a satisfying, low-carb twist on a classic appetizer profile.

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Why You’ll Love This Recipe

• Ultra-creamy, rich, cheesy, comforting
• Uses pantry-friendly keto ingredients
• Meal-prep friendly and reheats perfectly
• No flour, no thickeners, no complicated steps

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What You’ll Need for This Spinach Artichoke Chicken Casserole

• 3 cups cooked chicken, shredded or cubed
• 1 cup canned artichoke hearts, drained and chopped
• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella
• ½ cup grated parmesan
• ½ cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp lemon juice
• ½ tsp onion powder
• Salt & pepper, to taste

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Step-by-Step Preparation

1.  Preheat oven to 375°F.
2. In a large bowl, mix cream cheese, mayonnaise, lemon juice, garlic, onion powder, parmesan, and half of the mozzarella.
3. Stir in the spinach and chopped artichoke hearts.
4. Fold in the cooked chicken until fully coated in the creamy mixture.
5. Transfer to a baking dish and spread evenly.
6. Top with remaining mozzarella.
7. Bake 20–25 minutes, or until golden and bubbling.
8. Let rest 5 minutes before serving.

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FAQ

• Can I use rotisserie chicken?
  Yes — it works perfectly.
• Can I make it dairy-free?
  Not realistically; this recipe relies heavily on dairy for texture.
• Can I add vegetables?
  Yes, but stick to low-moisture ones to avoid thinning the sauce.

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Variations & Substitutions

• Add cooked bacon for smoky flavor
• Swap spinach for kale
• Use pepper jack instead of mozzarella for a spicy version

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Serving Suggestions

• Serve with a simple green salad, roasted broccoli, or sautéed zucchini for a full keto dinner.

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Keto Creamy Mushroom Chicken Skillet
• Garlic Butter Meatballs with Cabbage Noodles

New keto recipes are added every week — check back often for more low-carb inspiration!