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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  1. 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.
  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.