Ultra cheesy Spinach Artichoke Chicken Casserole is a fun 30 minute dinner inspired by the classic dip, but with the vegetables bumped up and protein added to make it a full meal. If you want more low carb chicken casserole options, be sure to bookmark this recipe!
Last year during the holiday season, my fiancé and I made spinach artichoke dip for our Christmas Eve and New Year’s Eve appetizer meals. The first time was pretty darn good, but the second time I made a couple tweaks that took the recipe over the top!
Even though we had a full spread of appetizers, I was locked in on the spinach artichoke dip. And it got me thinking, if I add chicken, it can easily be a full meal in itself.
This is cozy comfort food casserole is every bit as delicious as you’d expect. With a flavorful creamy sauce of garlic, cream cheese, and mayo, its texture is the same as spinach artichoke dip. Lots of mozzarella and parmesan cheese make it gooey and rich. And rotisserie chicken bumps up the protein while keeping this a 30 minute meal.
No one will guess that this cheesy chicken casserole is keto!
The best part is, this creamy casserole recipe is incredibly versatile:
- Spinach artichoke chicken bake is forgiving in the sense that you can use the ingredients you have on hand. And it’s easy to customize!
- If you need to feed a crowd, this low carb chicken casserole is an easy dish to stretch with some minor changes.
- This chicken artichoke casserole is great as a main dish, but it doubles as a delicious cheesy dip for the perfect appetizer if you need it to.
- And it’s a good recipe for meal prep because leftovers are even better, and it freezes well.
Why You’ll Love This Recipe
- It’s keto, but you’ll never miss the carbs! This cheesy keto chicken casserole is packed with flavor. And you can serve it with toasted bread, noodles, or rice for the carb-lovers, or go with steamed or roasted broccoli or cauliflower for the low carb-eaters.
- You can eat it as a dip or as a main course. As-is, Spinach Artichoke Chicken Casserole makes a delicious 30 minute keto dinner. But the fun doesn’t stop there! This is also a great option if you need a low carb appetizer.
- Leftovers are even better. Enjoy this creamy casserole with a different side dish when you eat the leftovers, and you’ll feel like you’re having a completely different meal!
The Best Spinach Artichoke Chicken Casserole Recipe
I know this casserole looks super cheesy and indulgent – and it is! But surprisingly, this dinner is also full of vegetables. And you can add even more veggies if you like (see the Notes in the recipe card below for ideas).
We use rotisserie chicken to help this easy weeknight dinner come together fast, but you can use leftover chicken or turkey, canned chicken, or raw boneless, skinless chicken breasts (or thighs).
Ingredients in Spinach Artichoke Chicken Casserole
- Olive oil cooking spray – for the baking dish
- Extra-virgin olive oil – to sauté the garlic
- Garlic – adds great flavor to this dip turned main dish; if you don’t have fresh garlic, you can use 1 1/2 teaspoons garlic powder instead (add it at the same time as the salt and black pepper)
- Cream cheese – adds richness and creamy texture to this casserole
- Mayo – makes this casserole decadent; if you prefer, you can substitute with Greek yogurt or ricotta cheese instead
- Mozzarella cheese – this creates the ultimate gooey cheesy experience; however, you can substitute with Provolone or Monterey Jack if you prefer
- Parmesan cheese – use freshly-grated if you have it on hand
- Shredded rotisserie chicken – or leftover turkey (see the Notes in the recipe card below for more ideas on what you can use)
- Frozen spinach – yes, you can wilt down fresh spinach instead, but it would take a lot of fresh spinach to get the equivalent
- Artichoke hearts – I use jarred quartered artichoke hearts (not the marinated kind); instead, you can use frozen artichoke hearts (thaw them first), canned artichoke hearts (rinse them first), or marinated artichoke hearts (rinse them first)
- Salt and black pepper – to season the casserole
How to Make Spinach Artichoke Chicken Casserole
Step 1: Make the Creamy Cheese Sauce:
- Add the extra-virgin olive oil to a medium-large non-stick skillet over medium-low heat. Add the garlic and cook 1 minute, stirring constantly.
- Add the cream cheese.
- Stir until well-combined.
- Stir in the mayo.
- Add 2/3 of the shredded mozzarella and 1/2 of the grated parmesan.
- Stir until it’s smooth and creamy. Remove from the heat.
Step 2: Assemble and Bake the Casserole:
- Spread the chicken evenly in the bottom of the prepared casserole dish.
- Top with the spinach.
- Add the artichoke hearts, salt, and black pepper.
- Pour the cheesy sauce on top.
- Sprinkle on the remaining 1/3 of the shredded mozzarella and 1/2 of the grated parmesan.
- Cover the dish with foil and bake until bubbling throughout, about 15 to 20 minutes. Remove the foil and broil a couple minutes to brown the top.
Storage and Reheating
Store leftover chicken artichoke casserole in an airtight container in the fridge for up to 4 days.
This dish reheats well in the microwave. Or you can reheat it in an oven-safe dish in a preheated 350F oven covered with foil until warm throughout, about 25 minutes.
Special Diet Friendly
This comfort food casserole is naturally gluten free, low carb, and keto.
Make This Casserole Stretch to Feed a Crowd
With the cost of groceries skyrocketing lately, it’s good to have a few tricks up your sleeve to help you save money on your grocery bill as much as possible. Chicken casserole is an easy dish to get more servings out of.
The best way to stretch a casserole and make it budget-friendly is to bulk it up with affordable items.
If you want to keep it low carb, stretch this cheesy chicken casserole by adding 4 cups of steamed broccoli or cauliflower on top of the chicken. Or you can use frozen broccoli or cauliflower, just make sure to thaw it and drain off the water before adding it to the casserole.
Or if this casserole doesn’t need to be low carb, you can add 4 cups of cooked rice or 4 cups of cooked egg noodles on top of the chicken.
You can go for the full monty and add steamed broccoli or cauliflower and cooked rice or egg noodles! Just make sure you use a casserole dish that’s big enough to hold everything, or divide it all between two casserole dishes.
Spinach Artichoke Chicken Casserole FAQs
Can I Make This Recipe with Chicken Breasts Instead of Rotisserie Chicken?
Yes! You can use raw boneless, skinless chicken breasts to make this casserole. (Also, raw boneless, skinless chicken thighs work well too!)
To do so, you will need 1.5 pounds of chicken. Cut the chicken breasts (or thighs) into bite-sized chunks, cut them in half, or leave them whole.
Add the raw chicken to the casserole dish in the same order that you’d add the shredded rotisserie chicken. Continue on with the rest of the recipe as written, but add 10 minutes to the baking time (for a total bake time of 25 to 30 minutes).
Can I Use Garlic Powder Instead of Fresh Garlic?
Yes. If you’re in a time crunch or you don’t have fresh garlic on hand, you can use 1 1/2 teaspoons of garlic powder instead (add it along with the salt and black pepper). This will also eliminate the need for the extra-virgin olive oil in this recipe (because we use that to sauté the garlic).
What Kind of Artichoke Hearts Do I Need?
I use jarred quartered artichoke hearts (not the marinated kind).
Instead, you can use frozen artichoke hearts (thaw them first), canned artichoke hearts (rinse them first), or marinated artichoke hearts (rinse them first).
What Other Vegetables Can I Add to This Chicken Casserole?
You can basically add any kind of vegetables you like to this dish. (Up to 4 cups of steamed vegetables works well!)
The one caveat is to make sure that the vegetables are pre-cooked before adding them to this casserole. A few ideas are: sautéed red bell pepper, steamed green beans, or roasted cauliflower.
One of my favorite vegetables to add to this casserole is steamed broccoli because it pairs really well with the other flavors in this dish.
Can I Freeze Spinach Artichoke Chicken Casserole?
Yes! You can either freeze this cheesy chicken spinach casserole before or after baking.
To Freeze Before Baking: Follow the recipe up to the point where you bake the casserole. Instead of baking it, let it cool to room temperature. Wrap it well, label it with the date and contents, and freeze for up to 3 months. To serve, thaw it overnight at room temperature and then bake as directed.
To Freeze After Baking: The reason I like to freeze after baking is so I can portion this casserole out into individual-sized servings. It’s great for low carb meal prep! Once the casserole is baked, you can divide it up into individually-portioned freezer and oven-safe glass meal prep containers. Label the containers with the contents and date, and freeze for up to 3 month. To serve, thaw overnight at room temperature. Cover the dish with foil and reheat in a preheated 350F oven until warm throughout, about 20 to 30 minutes.
What to Serve with Spinach Artichoke Chicken Casserole
This cheesy low carb chicken casserole is full of vegetables, so it makes a great meal on its own! However, any of the following side dishes pair really well with it:
- Crusty bread from the bakery, or try your hand at homemade no-knead bread
- Garlic Bread Drop Biscuits
- Rice
- Egg noodles
- Steamed broccoli, cauliflower, or green beans
- A simple green salad
More Chicken Casserole Recipes to Make
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Spinach Artichoke Chicken Casserole Recipe
Ingredients
- Olive oil cooking spray for the baking dish
- 2 tablespoons extra-virgin olive oil
- 8 large cloves garlic crushed
- 8 ounces cream cheese at room temperature
- 1 cup mayo
- 8 ounces mozzarella cheese shredded (divided)
- 1/2 cup freshly-grated parmesan cheese divided
- 4 cups shredded rotisserie chicken or chopped leftover turkey
- 20 ounces frozen spinach thawed and drained well (2 10-ounce boxes)
- 12 ounce jar artichoke hearts drained and chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes:
- Minced fresh parsley
- Crushed red pepper flakes
- Grated parmesan cheese
Instructions
- Preheat the oven to 425F. Spray the inside of a 9 by 13-inch (or equivalent) casserole dish with olive oil cooking spray.
- Add the extra-virgin olive oil to a medium-large non-stick skillet over medium-low heat. Add the garlic and cook 1 minute, stirring constantly.
- Add the cream cheese, stirring until well-combined. Stir in the mayo.
- Stir in 2/3 of the shredded mozzarella and 1/2 of the grated parmesan until it’s smooth and creamy. Remove from the heat.
- Spread the chicken evenly in the bottom of the prepared casserole dish, then top with the spinach, artichoke hearts, salt, and black pepper. Pour the cheesy sauce on top, and sprinkle on the remaining 1/3 of the shredded mozzarella and 1/2 of the grated parmesan.
- Cover the dish with foil and bake until bubbling throughout, about 15 to 20 minutes. Remove the foil and broil a couple minutes to brown the top.
- Serve warm with any garnishes you like.
Video
Faith’s Tips
- Net Carbs: 4g per serving
- Nutritional Information: The nutrition information for this recipe was calculated without the optional garnishes.
- Storage and Reheating: Store leftover chicken artichoke casserole in an airtight container in the fridge for up to 4 days. This dish reheats well in the microwave. Or you can reheat it in an oven-safe dish in a preheated 350F oven covered with foil until warm throughout, about 25 minutes.
- Fresh Garlic Substitute: If you’re in a time crunch or you don’t have fresh garlic on hand, you can use 1 1/2 teaspoons of garlic powder instead (add it along with the salt and black pepper). This will also eliminate the need for the extra-virgin olive oil in this recipe (because we use that to sauté the garlic).
- To Freeze Before Baking: Follow the recipe up to the point where you bake the casserole. Instead of baking it, let it cool to room temperature. Wrap it well, label it with the date and contents, and freeze for up to 3 months. To serve, thaw it overnight at room temperature and then bake as directed.
- To Freeze After Baking: The reason I like to freeze after baking is so I can portion this casserole out into individual-sized servings. It’s great for low carb meal prep! Once the casserole is baked, you can divide it up into individually-portioned freezer and oven-safe glass meal prep containers. Label the containers with the contents and date, and freeze for up to 3 month. To serve, thaw overnight at room temperature. Cover the dish with foil and reheat in a preheated 350F oven until warm throughout, about 20 to 30 minutes.
- To Stretch This Casserole: If you want to keep it low carb, stretch this cheesy chicken casserole by adding 4 cups of steamed broccoli or cauliflower on top of the chicken. Or you can use frozen broccoli or cauliflower, just make sure to thaw it and drain off the water before adding it to the casserole. Or if this casserole doesn’t need to be low carb, you can add 4 cups of cooked rice or 4 cups of cooked egg noodles on top of the chicken. Or add steamed broccoli or cauliflower and cooked rice or egg noodles! Just make sure you use a casserole dish that’s big enough to hold everything, or divide it all between two casserole dishes.
What Kind of Chicken Can I Use for This Recipe?
- Leftover chicken or turkey: Shred it or chop it into bite-sized pieces the way you would rotisserie chicken.
- 1.5 pounds of raw boneless, skinless chicken breasts or thighs: Cut the chicken breasts (or thighs) into bite-sized chunks, cut them in half, or leave them whole. Add the raw chicken to the casserole dish in the same order that you’d add the shredded rotisserie chicken. Continue on with the rest of the recipe as written, but add 10 minutes to the baking time (for a total bake time of 25 to 30 minutes).
- 2 (12.5-ounce) cans of chicken breast: Canned chicken is already cooked, so all you have to do is drain it and proceed with the recipe.
Nutrition
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Can I make this without the artichokes?
Diane, Definitely!
Going to try this. SOUNDS DELICIOUS!