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

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

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)

Method
 

  1. Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-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.