Low-Carb Chicken Spinach Artichoke Casserole – Creamy, Comforting, and Easy

This is the kind of weeknight dinner that feels cozy without weighing you down. If you love classic spinach artichoke dip, this casserole takes those flavors and turns them into a hearty, low-carb meal. It’s creamy, cheesy, and full of tender chicken and greens, with just the right amount of tang from artichokes.

The best part? It comes together easily and reheats like a dream. Keep it simple, satisfying, and totally low-carb.

Low-Carb Chicken Spinach Artichoke Casserole - Creamy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 3 cups cooked chicken, shredded or chopped (rotisserie works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 5 ounces fresh spinach (about 5 packed cups), roughly chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella, divided
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• Fresh lemon juice, to taste (about 1–2 teaspoons)
• Chopped fresh parsley, for garnish (optional)

Instructions

 

• Prep the oven and pan. Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with a little olive oil or cooking spray.
• Sauté aromatics. Heat olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes. Add the garlic and cook for 30 seconds until fragrant.
• Wilt the spinach. Add the chopped spinach to the skillet. Cook, stirring, until wilted and most of the liquid evaporates, 2–3 minutes. Remove from heat and let it cool slightly.
• Make the creamy base. In a large bowl, mix cream cheese, Greek yogurt, mayonnaise, Parmesan, 1 cup mozzarella, Dijon, onion powder, garlic powder, smoked paprika, and red pepper flakes. Season with salt and pepper. Stir until smooth. A hand mixer helps if the cream cheese is stiff.
• Add the chicken and veggies. Fold in the cooked chicken, chopped artichokes, and the spinach-onion mixture. Squeeze in lemon juice. Taste and adjust seasoning—add more salt, pepper, or lemon if needed.
• Assemble the casserole. Spread the mixture evenly in the prepared dish. Top with the remaining 1/2 cup mozzarella.
• Bake. Bake uncovered for 20–25 minutes, until bubbly around the edges and the cheese is melted and lightly golden.
• Rest and serve. Let it sit for 5–10 minutes so it sets and slices cleanly. Garnish with parsley if you like. Serve with a crisp green salad or roasted veggies.

What Makes This Special

This casserole tastes like your favorite party dip, but it’s balanced with protein and fiber so it works as a full meal.

The sauce gets its creaminess from cream cheese and a little Greek yogurt, which keeps it rich without being heavy. Artichokes bring brightness and texture, while spinach adds color and nutrients. You can prep it ahead, use rotisserie chicken, and bake when you’re ready.

It also skips heavy starches and breadcrumbs, so it stays low-carb and gluten-free.

Ingredients

• 3 cups cooked chicken, shredded or chopped (rotisserie works well)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 5 ounces fresh spinach (about 5 packed cups), roughly chopped
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella, divided
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Dijon mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika (optional)
• Salt and black pepper, to taste
• Fresh lemon juice, to taste (about 1–2 teaspoons)
• Chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

1. Prep the oven and pan. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish with a little olive oil or cooking spray.
2. Sauté aromatics. Heat olive oil in a skillet over medium heat. Add the onion and cook until soft and translucent, about 4–5 minutes.

   Add the garlic and cook for 30 seconds until fragrant.

3. Wilt the spinach. Add the chopped spinach to the skillet. Cook, stirring, until wilted and most of the liquid evaporates, 2–3 minutes. Remove from heat and let it cool slightly.
4. Make the creamy base. In a large bowl, mix cream cheese, Greek yogurt, mayonnaise, Parmesan, 1 cup mozzarella, Dijon, onion powder, garlic powder, smoked paprika, and red pepper flakes.

   Season with salt and pepper. Stir until smooth. A hand mixer helps if the cream cheese is stiff.

5. Add the chicken and veggies. Fold in the cooked chicken, chopped artichokes, and the spinach-onion mixture.

   Squeeze in lemon juice. Taste and adjust seasoning—add more salt, pepper, or lemon if needed.

6. Assemble the casserole. Spread the mixture evenly in the prepared dish. Top with the remaining 1/2 cup mozzarella.
7. Bake. Bake uncovered for 20–25 minutes, until bubbly around the edges and the cheese is melted and lightly golden.
8. Rest and serve. Let it sit for 5–10 minutes so it sets and slices cleanly.

   Garnish with parsley if you like. Serve with a crisp green salad or roasted veggies.

How to Store

• Refrigerator: Cool completely, then cover tightly. Store for up to 4 days.
• Freezer: Wrap well in foil and freeze for up to 2 months.

  For best texture, freeze before baking.

• Reheat: Warm covered at 325°F (165°C) until heated through, 20–30 minutes. For single portions, microwave in short bursts and stir for even heating.
• Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time if going straight from the fridge.

Health Benefits

• Low-carb and gluten-free: No pasta, rice, or breadcrumbs.

  It’s satisfying without spiking carbs.

• High in protein: Chicken and dairy provide steady energy and help keep you full longer.
• Rich in micronutrients: Spinach provides iron, folate, and vitamin K; artichokes add fiber and antioxidants.
• Smart fats: The mix of dairy and olive oil supports a creamy texture that helps with satiety and flavor.
• Customizable: You can lighten it further with reduced-fat dairy or boost fiber with extra veggies.