Spinach Artichoke Chicken Casserole (Keto)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Calories
493 kcal
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Course
Main Course
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Cuisine
American
Spinach Artichoke Chicken Casserole (Keto)
Description
This casserole blends cooked shredded chicken with thawed, drained spinach and chopped plain artichoke hearts, combined with cream cheese, sour cream, heavy cream, mayonnaise, garlic, Parmesan, and seasonings. The mixture is poured into a baking dish, topped with shredded mozzarella, and baked in two stages: first at 375°F for 20 minutes, then at 400°F for 5 minutes to brown the cheese.
The result is a creamy, cheesy casserole with tender chicken pieces and the slightly tangy flavor of artichoke balanced by the mild spinach and rich dairy components. The garlic adds aromatic depth, while the combination of cheeses enhances texture and flavor.
This casserole suits low-carb or keto diets and functions as a hearty main dish served on its own or with a light side salad. Leftovers can be refrigerated or frozen for convenience.
Using plain jarred artichoke hearts rinsed before use ensures a milder flavor and avoids excess packing liquids. Allowing the dish to cool slightly before serving helps the casserole set for cleaner portions.
Ingredients
- 4 cups chicken shredded/chopped, cooked
- 9 ounce spinach thawed and well drained, frozen, in package
- 14 ounces artichoke hearts chopped, plain
- 8 ounces cream cheese at room temperature
- 1 cup Parmesan Cheese grated
- 1 ½ cups mozzarella cheese shredded
- ⅔ cup sour cream
- ½ cup heavy cream
- ¼ cup mayonnaise see my recipe
- 3 cloves garlic minced
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
- Mix well, then pour into a 9" x 13" baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
- Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.
Notes
- Use plain jarred artichoke hearts rinsed before adding to reduce excess moisture and avoid marinade flavors.
- Frozen artichoke hearts can be used if thawed and drained thoroughly.
- Store leftovers in the refrigerator in an airtight container for a few days or freeze for longer storage.
- Let the casserole cool slightly before serving to allow it to set for neater serving portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 7g | 2% |
| Protein | 37g | 74% |
| Fat | 35g | 54% |
| Saturated Fat | 19g | 95% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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