Creamy, cheesy, and loaded with tender chicken and broccoli. Plus, it’s on the table in 35 minutes flat.
If you’re a fan of warm, bubbly dips and creamy casseroles, this spinach, artichoke, and chicken casserole is going to be your new favorite. It takes everything we love about spinach-artichoke dip—the rich creaminess, the tangy artichokes, the garlicky greens—and transforms it into a hearty, one-pan keto dinner. Even better? It comes together in just over 30 minutes, so you get all that comfort food flavor without babysitting a recipe all night.
What makes this casserole so satisfying is how it sneaks veggies into every bite while still tasting indulgent. The broccoli soaks up that creamy spinach-artichoke sauce, giving you little bursts of fresh flavor under the blanket of melty mozzarella. It’s the kind of dish that feels like comfort food through and through, but still fits perfectly into your keto goals.
This is halfway homemade at its best. By starting with store-bought spinach-artichoke dip, you’re already miles ahead on prep work—and the addition of heavy cream, broccoli, and melty mozzarella takes it from appetizer to full-on main dish. Rotisserie chicken makes this an easy weeknight win, but if you’ve got leftover grilled or baked chicken in the fridge, it folds right in, too. And because it’s baked in a casserole dish, the flavors meld together into that golden, cheesy, bubbling comfort we all crave.
Great keto add-ins to take this casserole to the next level
Think of this casserole as your flavor canvas. Want a little spice? Add chopped jalapeños or a pinch of red pepper flakes to the sauce. Craving smoky depth? A few slices of crumbled bacon stirred in with the chicken and broccoli do the trick. You can also swap broccoli for riced cauliflower if you want it extra creamy, or layer in mushrooms for a meaty bite. Fresh herbs like parsley or basil sprinkled on before serving brighten everything up. It’s the kind of dish that keeps its keto comfort base but welcomes whatever flavor mood you’re in.
How do I store leftovers?
Refrigerate any leftovers in an airtight container for up to 4 days. To freeze, portion the casserole into freezer-safe containers and store up to 2 months—thaw overnight in the fridge before reheating. To reheat, warm in the oven at 350°F until hot and bubbly, or microwave individual servings for a quick lunch.
Similar recipes to try
If this casserole leaves you craving more hearty, low-carb dinners, you’ll love this Keto Fajita Casserole, where tender chicken, peppers, onions, and queso all bake together into a sizzling Tex-Mex feast. For something rich and indulgent, Parmesan-Crusted Chicken With Bacon Cream Sauce layers crisp, cheesy chicken with a smoky, velvety sauce that feels restaurant-worthy without the carbs. And when you’re in the mood for bright and zesty flavors, Keto Chicken Piccata—with its buttery lemon sauce and briny capers—is the kind of skillet classic that turns a weeknight into something special.
Spinach Artichoke Chicken Casserole (Keto, Low-Carb)
Ingredients
- 1 1/2 cups store-bought spinach-artichoke dip
- 1 1/2 cups heavy cream
- 2 cups broccoli steamed
- 1 pound chicken cooked and chopped
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- In a nonstick skillet over medium heat, warm the spinach-artichoke dip until it’s starting to melt, about 3 or 4 minutes.
- Pour in the heavy cream and stir continuously until it reaches a sauce consistency.
- Remove the sauce from the heat and toss in the steamed broccoli and cooked chicken. Stir until evenly coated.
- Transfer to a 9×13-inch baking dish. Bake for 20 minutes.
- Remove from oven. Top with mozzarella cheese and place under the broiler so the cheese gets bubbly, about 5 minutes. Rest 5 minutes before serving.
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