• 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.