Spinach And Artichoke Chicken Casserole (Easy & Fast)

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This is a quick low carb casserole that delivers way more flavor than you’d think for something so quick and easy to make. You’ll use a rotisserie and canned artichokes, and that really saves you time without sacrificing flavor seriously.

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✅Spinach And Artichoke Chicken Casserole:
Serves: 8
*Nutrition: 488 Calories/28.9g Protein/39.9g Fat/6g Total Carbs/3.9g Net Carbs/2.1g Fiber

🔔A couple of points on the nutrition numbers: First, I added 6 carbs to the total carb count because the brand of Parmesan cheese I used lists zero carbs per serving. I always count for trace carbs when using cheese that claim zero carbs. Second, always check the nutrition and ingredient info on the rotisserie chicken. If it is not listed, ask the grocery store for it. It isn’t uncommon for stores to add sugar (carbs!) to help with the browning. I used a plain, organic chicken (no sugars or additives were used). Also rotisserie chickens can have high sodium content. If you are taking blood pressure medication, check the nutrition label.

➡Ingredients
Meat and skin from 1 rotisserie chicken, chopped or shredded
*8 C spinach, washed and dried, chopped
7 oz can Artichoke hearts, quartered and chopped
½ C diced onions
8 oz cream cheese, softened
½ C Mayo
1/2 C Sour cream
1/2 C Grated Parmesan
1 C Shredded mozzarella, divided
½ C Shredded Parmesan
1 tbsp ghee (greasing)
½ tsp. Red pepper flakes
½ tsp. Sea salt
½ tsp. Garlic powder

🔔NOTE: You can us 10 ounces of frozen spinach instead of fresh spinach. Just the spinach and drain as much water as possible out of it. The carb count does change slightly as 8 cups of fresh is not the same amount as 10 ounces frozen.

✅Directions
1. Preheat oven to 375; Using fat of choice, grease a 9 x 13 baking dish; set aside.
2. In a large bowl, combine the chicken, cream cheese, mayo, sour cream, onion, spinach, artichoke hearts, seasoning, grated Parmesan and half of the mozzarella; Mix well.
3. Pour the mixture into the baking dish and spread evenly. Top with remaining mozzarella and shredded Parmesan.
4. Bake for 25 minutes, then broil for 5 minutes to brown the cheese. Remove from oven and let sit for 5-10 minutes. Serve with a side of mixed greens, cauliflower rice, broccoli rice or green beans.