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A portion of Keto Spinach Artichoke Chicken Casserole on a plate with asparagus, showcasing the creamy filling.
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5 from 27 votes

Keto Spinach Artichoke Chicken Casserole

Savor the rich and creamy flavors of this Keto Spinach Artichoke Chicken Casserole, a perfect blend of juicy chicken, spinach, and artichokes, all topped with a golden, cheesy crust. This comfort food meal is low carb and gluten-free!
Prep Time5 minutes
Cook Time41 minutes
Total Time46 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Keyword: chicken lovers, clean keto, clean keto casserole, keto artichoke chicken casserole, keto casseroles, spinach artichoke chicken casserole, spinach artichoke dip
Servings: 6
Calories: 462kcal
Author: Natalie Perry
Cost: 30

Equipment

  • Casserole Dish
  • large skillet
  • Large Mixing Bowl
  • Baking Sheet
  • Small mixing bowl
  • Measuring Cups and Spoons
  • Spatula or mixing spoon

Ingredients

  • 2 cups cauliflower florets
  • 2 cups shredded cooked chicken rotisserie or homemade
  • 1 cup cream cheese softened
  • 1 ½ cups shredded mozzarella cheese divided
  • 1 cup full-fat Greek yogurt
  • ½ cup grated Parmesan cheese divided
  • 5 oz fresh spinach
  • 1 cup artichoke hearts drained and chopped
  • 2 tablespoon avocado oil
  • 2 cloves garlic minced
  • 1 medium onion chopped
  • 1 ½ teaspoon Italian seasoning divided
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • ¼ cup almond flour
  • Dried parsley for garnish
  • Red pepper flakes for garnish

Instructions

  • Preheat oven to 400°F (200°C). Toss cauliflower with avocado oil, salt, and pepper; roast on a baking sheet for 20-25 minutes. Lower oven temperature to 350°F (175°C).
  • Heat avocado oil in a skillet over medium heat. Sauté garlic and onion for 2 minutes, then add spinach and cook until wilted.
  • In a large bowl, combine chicken, cream cheese, half the mozzarella and parmesan, Greek yogurt, drained and chopped artichokes, spinach mixture, roasted cauliflower, 1 teaspoon Italian seasoning, salt, and pepper.
  • Transfer the mixture to the casserole dish.
  • Mix remaining mozzarella and parmsan with almond flour and remaining Italian seasoning for the topping in a small bowl. Sprinkle over the casserole.
  • Bake for 20 minutes. Broil for 1 minute to brown the top.
  • Garnish with dried parsley and red pepper flakes. Serve warm.

Notes

*Keep an eye on your casserole while it is broiling to avoid burning. 
 
*Turn it into a dip by removing the cauliflower and adding a bit more greek yogurt or heavy cream. 
Enjoy!

Nutrition

Calories: 462kcal | Carbohydrates: 14g | Protein: 29g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 1036mg | Potassium: 510mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3015IU | Vitamin C: 24mg | Calcium: 349mg | Iron: 2mg