Spinach Artichoke Chicken Casserole

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A popular dip turned into a delicious Keto-friendly casserole and baked with gooey mozzarella cheese on top!


Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins

Servings: 8

Calories: 493kcal


  • 4 cups cooked chicken shredded/chopped
  • 9 ounce package frozen spinach thawed and well drained
  • 14 ounces artichoke hearts (plain) chopped
  • 8 ounces cream cheese at room temperature
  • 1 cup parmesan cheese grated
  • 1 ½ cups shredded mozzarella cheese
  •  cup sour cream
  • ½ cup heavy cream
  • ¼ cup mayonnaise see my recipe
  • 3 cloves garlic minced
  • salt and pepper to taste


  • 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.


The artichoke hearts that I used were in a jar, plain, not marinated.  You can use either canned or frozen (thawed), whichever is easier for you, just be sure to rinse them first.


Calories: 493kcal | Carbohydrates: 7g | Protein: 37g | Fat: 35g | Saturated Fat: 19g | Fiber: 2g | Sugar: 2g

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