I love spinach artichoke dip. I love chicken. I love not having to make both separately.
This casserole? It’s the whole creamy, cheesy vibe of the classic party dip—just turned into an actual meal that won’t spike your blood sugar. I’ve made this more times than I can count, especially on tired weeknights where I’ve got some leftover rotisserie chicken in the fridge and no mental energy for zucchini noodles or weird keto bakes.
This is one of those keto casseroles that even carb-eaters go back for seconds on.W
🔍 What Makes This Feel Like Real Food
- It’s not pretending to be pasta. It’s just cozy, creamy, and rich the way comfort food should be.
- The mix of sour cream, mayo, and heavy cream hits that “dip” flavor—without the need for carby dippers.
- Frozen spinach and jarred artichokes make this a pantry win. No chopping, no fuss, no limp fresh spinach regrets.
- You get protein, fiber, and fat all in one slice. Track it once, and done.
🧾 What I Used (And Why It Worked)
- Cooked chicken (4 cups) – I usually shred up a rotisserie chicken, skin and all. Zero effort, max flavor.
- Frozen chopped spinach (9 oz) – Thawed and squeezed dry. Don’t skip the squeezing unless you want spinach soup.
- Artichoke hearts (14 oz, plain) – Jarred or canned work. Avoid marinated—they bring weird flavors and surprise carbs.
- Cream cheese (8 oz) – Base of the sauce. Make sure it’s softened or you’ll hate mixing it.
- Parmesan (1 cup) – Adds saltiness and depth.
- Mozzarella (1½ cups, shredded) – For the golden gooey topping. The part everyone fights over.
- Sour cream (⅔ cup) – Adds tang and richness.
- Heavy cream (½ cup) – Thins out the sauce just enough.
- Mayonnaise (¼ cup) – Just trust me. It rounds out the flavor and boosts fat macros.
- Garlic (3 cloves) – Don’t skip. Garlic powder won’t cut it.
- Salt & Pepper – Season to taste. I go light on salt since the cheeses are salty already.
🔁 Keto Swaps That Actually Work
| Swap | Why It Works | Carb Impact |
|---|---|---|
| Greek yogurt for sour cream | Works in a pinch, but adds tang | Slightly more carbs |
| Swiss or provolone for mozzarella | Melts well, less stretch | Similar macros |
| Chopped kale for spinach | Different texture, more chew | Slightly higher fiber |
If you want to bulk this out, a handful of chopped sautéed mushrooms works great. Just cook them first or they’ll water it down.
⚠️ What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Watery casserole | Didn’t squeeze spinach enough | Use a towel or cheesecloth—squeeze until dry |
| Bland middle | Underseasoned mix | Salt your mix before baking, don’t rely on cheese alone |
| Greasy top | Too much mayo or pre-shredded cheese | Stick to the recipe and use block cheese if possible |
👩🍳 Step-By-Step: How I Make It
- Preheat oven to 375°F. Lightly grease a 9×13” casserole dish.
- In a large bowl, mix cream cheese, sour cream, mayo, heavy cream, garlic, salt, and pepper until smooth.
- Fold in chicken, spinach (squeezed dry!), chopped artichokes, and parmesan. Mix until combined.
- Spread evenly into your baking dish.
- Top with mozzarella. Be generous.
- Bake for 20 minutes, then crank up to 400°F for 5 more minutes to get that bubbly, golden top.
- Let it sit for 5–10 minutes before serving. It firms up as it cools.
🧠 Keto Cooking Tricks That Help
- I portion this into 8 servings (just slice it in the pan). Each one is about 4g net carbs, depending on your brands.
- You can mix everything ahead and bake later. I do this for meal prep Sunday.
- Grating your own cheese saves carbs and avoids anti-caking agents that mess with texture.
🧊 Meal Prep Notes That Matter
- Fridge: Keeps 4–5 days sealed tight.
- Freezer: Freeze in individual portions for grab-and-go lunches.
- Reheat: 350°F oven or covered in the microwave. Add a splash of cream if it looks dry.
Macros don’t change much after freezing—just weigh and re-track if you’re strict.
❓ Can I Eat This on Keto? (Yes, Here’s Why)
Q: Will this spike blood sugar?
A: Nope. It’s low in carbs, high in fat, and built on protein. It’s been totally blood sugar-stable for me, even post-reheat.
Q: Can I use canned spinach?
A: I wouldn’t. Texture’s off and it’s hard to drain fully.
Q: Is this freezer-friendly?
A: 100%. Freeze before or after baking. Just wrap well and don’t skimp on the thawing step.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 493 kcal |
| Total Fat | 37g |
| – Saturated Fat | 17g |
| Cholesterol | 145mg |
| Sodium | 670mg |
| Total Carbohydrates | 6g |
| – Dietary Fiber | 2g |
| Net Carbohydrates | 4g |
| Protein | 36g |
Check out More Recipes:
- Low Carb Keto Creamy Mushroom Chicken
- Low Carb Keto Air Fryer Chicken Breast
- Low Carb Keto Garlic Butter Chicken
- Low Carb Keto Honey Garlic Chicken
Low Carb Keto Spinach Artichoke Chicken Casserole
Description
Creamy, cheesy keto casserole packed with chicken, spinach, and artichokes—like your favorite dip, but dinner-ready and low in carbs.
Ingredients
Instructions
- Preheat oven to 375°F. Grease a 9×13” baking dish.
- Mix cream cheese, sour cream, mayo, heavy cream, garlic, salt, and pepper until smooth.
- Fold in chicken, spinach, artichokes, and parmesan.
- Spread in the dish and top with mozzarella.
- Bake for 20 min, then raise temp to 400°F and bake 5 min more.
- Let rest 5–10 min before serving.
Notes
- Use plain artichoke hearts (not marinated) to avoid unexpected carbs or flavors.
- Make sure to squeeze spinach completely dry to prevent a watery casserole.
- This freezes well! Portion after baking, wrap tightly, and freeze up to 2 months.
- Tastes even better the next day—great for meal prep.
- You can prep the whole mix ahead and refrigerate unbaked for up to 24 hours.
