Spinach & Chicken Low-Carb Casserole – Cozy, Flavorful, and Weeknight-Friendly

This Spinach & Chicken Low-Carb Casserole is the kind of meal that makes busy nights feel easy. It’s creamy, savory, and loaded with tender chicken and a generous amount of greens. You get the comfort of a classic casserole without the heavy carbs or a long ingredient list.

Everything comes together in one dish with a short prep time and a reliable bake. If you’re watching carbs or just want a lighter dinner that still feels satisfying, this is a keeper.

Spinach & Chicken Low-Carb Casserole – Cozy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 2 tablespoons olive oil (or butter)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1.5 pounds cooked chicken, shredded or cubed (rotisserie works great)
• 10 ounces fresh spinach (or 12 ounces frozen, thawed and well-drained)
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

 

• Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
• Sauté the aromatics: Warm the olive oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.
• Wilt the spinach: Add fresh spinach to the skillet in batches, tossing until it wilts. If using frozen spinach, add it now and cook off excess moisture. Season lightly with salt and pepper.
• Make the creamy base: Lower the heat. Add heavy cream and cream cheese to the skillet. Stir until the cream cheese melts and the sauce is smooth. Mix in Dijon, onion powder, garlic powder, smoked paprika, and red pepper flakes if using.
• Add the chicken: Fold in the cooked chicken. Taste and adjust salt and pepper. You want a well-seasoned, creamy mixture that coats the chicken and spinach.
• Add the cheeses: Stir in half the mozzarella and half the Parmesan until just combined.
• Transfer and top: Spread the mixture into your baking dish. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
• Bake: Bake for 18–22 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
• Rest and serve: Let it sit for 5–10 minutes to set. Garnish with parsley and serve warm.

What Makes This Recipe So Good

• Big flavor, low effort: It uses everyday ingredients and a few pantry staples to build rich, satisfying taste.
• High protein, low carb: Chicken, spinach, and creamy cheese make this filling without pasta or rice.
• Great for meal prep: It reheats well, freezes well, and the flavors deepen over time.
• Flexible and forgiving: Swap cheeses, use leftover chicken, or adjust the seasonings to your taste.
• Family-friendly: Mild, cozy flavors that appeal to picky eaters and adventurous eaters alike.

What You’ll Need

• 2 tablespoons olive oil (or butter)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1.5 pounds cooked chicken, shredded or cubed (rotisserie works great)
• 10 ounces fresh spinach (or 12 ounces frozen, thawed and well-drained)
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Sauté the aromatics: Warm the olive oil in a large skillet over medium heat.

   Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook 30 seconds more until fragrant.

3. Wilt the spinach: Add fresh spinach to the skillet in batches, tossing until it wilts. If using frozen spinach, add it now and cook off excess moisture.

   Season lightly with salt and pepper.

4. Make the creamy base: Lower the heat. Add heavy cream and cream cheese to the skillet. Stir until the cream cheese melts and the sauce is smooth.

   Mix in Dijon, onion powder, garlic powder, smoked paprika, and red pepper flakes if using.

5. Add the chicken: Fold in the cooked chicken. Taste and adjust salt and pepper. You want a well-seasoned, creamy mixture that coats the chicken and spinach.
6. Add the cheeses: Stir in half the mozzarella and half the Parmesan until just combined.
7. Transfer and top: Spread the mixture into your baking dish.

   Sprinkle the remaining mozzarella and Parmesan evenly over the top.

8. Bake: Bake for 18–22 minutes, until the casserole is bubbling around the edges and the cheese is melted and lightly golden.
9. Rest and serve: Let it sit for 5–10 minutes to set. Garnish with parsley and serve warm.

How to Store

• Refrigerator: Cool completely, then cover tightly or store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers, label, and freeze for up to 2 months. For best texture, thaw in the fridge overnight before reheating.
• Reheating: Warm in a 325°F (165°C) oven, covered, for 15–20 minutes, or microwave in short bursts, stirring once or twice to heat evenly.

Why This is Good for You

• High in protein: Chicken helps keep you full and supports muscle maintenance, especially useful on lower-carb days.
• Rich in greens: Spinach adds fiber, vitamin K, folate, and iron without adding many carbs.
• Satisfying fats: The cream and cheese create a creamy texture that helps with satiety, reducing the urge to snack later.
• Lower carb load: Skipping pasta or rice keeps the meal balanced while still comfort-forward.

Common Mistakes to Avoid

• Watery casserole: If using frozen spinach, squeeze out as much liquid as possible.

  Cook off moisture in the skillet before adding cream.

• Under-seasoning: Taste the sauce before baking. Spinach and cream need a steady hand with salt and pepper.
• Overbaking: Bake just until bubbling and lightly golden. Overbaking can dry out the chicken and split the sauce.
• Skipping the rest: Letting it sit a few minutes after baking helps the casserole set and slice cleanly.
• Using cold dairy: Room-temperature cream cheese melts more smoothly and prevents lumps in the sauce.

Variations You Can Try

• Bacon and mushroom: Cook chopped bacon until crisp, remove, then sauté sliced mushrooms in the drippings.

  Fold both into the casserole.

• Broccoli cheddar: Swap spinach for steamed broccoli florets and use sharp cheddar instead of mozzarella.
• Pesto twist: Stir 2 tablespoons of basil pesto into the sauce for a fresh, herby note.
• Spice it up: Add a diced jalapeño with the onions, and use pepper jack cheese.
• Greek-inspired: Add chopped artichokes and olives, swap mozzarella for feta, and finish with lemon zest.
• Dairy-light option: Use half-and-half instead of heavy cream and reduce cream cheese to 2 ounces; thicken with a small handful of extra mozzarella.

FAQ

Can I use raw chicken instead of cooked?

Yes, but cook it first. Dice or slice chicken breasts or thighs, season with salt and pepper, and sauté in olive oil until fully cooked. Then proceed with the recipe as written.

Is there a substitute for heavy cream?

Half-and-half works, though the sauce will be slightly thinner.

For a lower-dairy option, try unsweetened plain almond milk plus an extra ounce of cream cheese to help thicken.

Can I make this ahead?

Absolutely. Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes as needed.

What cheeses work best?

Mozzarella melts beautifully and keeps the flavor mild.

Parmesan adds depth. You can also use provolone, Gruyère, Monterey Jack, or a sharp cheddar for more punch.

How can I add more vegetables without adding carbs?

Try sautéed zucchini, kale, or cauliflower rice. Keep moisture in check by cooking off water before mixing into the sauce.

How do I keep the casserole from splitting or getting greasy?

Use gentle heat when making the sauce and avoid boiling after adding cream and cheese.

Bake just until melted and bubbling, then let it rest.

What should I serve with it?

A crisp side salad with lemony dressing, roasted asparagus, or simple green beans pairs nicely. If you’re not strict about carbs, a small side of cauliflower mash is great.

Can I make it spicier?

Yes. Increase red pepper flakes, add hot sauce to the sauce, or mix in diced pickled jalapeños before baking.

Wrapping Up

This Spinach & Chicken Low-Carb Casserole hits that sweet spot between easy and comforting.

It’s weeknight-friendly, endlessly adaptable, and full of protein and greens. Keep the base recipe on hand, then tweak it with different cheeses, veggies, or spices depending on what you’ve got. With a little prep and a quick bake, dinner is sorted—warm, creamy, and satisfying without the carb crash.