This spinach and artichoke chicken casserole tastes like spinach dip! It’s super easy to make and can even be made ahead, and the popped in the oven for an easy weeknight dinner. It’s also keto and low carb friendly. It’s a great use of leftover shredded chicken or even leftover rotisserie chicken.

Gather up your ingredients.

Preheat the oven to 375 degrees and spray a 9×13 pan with nonstick cooking spray.

In a mixing bow, blend together the cream cheese, sour cream, heavy cream, mayonnaise, salt and pepper. Stir in garlic, parmesan, 3/4 cup mozzarella, artichoke hearts, spinach, and chicken.

Spread the mixture evenly in the baking pan.

Top with remaining 1 cup of mozzarella cheese.

Bake for 20-25 minutes, until heated through and the cheese begins to turn a golden brown on top.

For leftovers, store in a sealed, refrigerated container for up to 3 days.

This casserole can be made ahead and frozen too! Follow the directions up to the point of putting it in the oven, then cover with plastic wrap, then aluminum foil and freeze. Remove the day before you’d like to bake it and defrost in the refrigerator. Set it on the counter an hour before baking so it warms up just a bit more. Remove aluminum foil and plastic wrap before baking.

If you love this Spinach and Artichoke Chicken Casserole, you might also like my Easy Chicken and Broccoli Casserole, Instant Pot Creamy Artichoke Chicken, and Chicken and Rice Casserole.

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