How to Make a Keto Chicken and Spinach Casserole

Name: Creamy Chicken and Spinach Casserole with Cream Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups cooked chicken, shredded (about 12 oz (340 g)); 2 cups fresh spinach, coarsely chopped (packed); 8 oz cream cheese, softened (one standard block (226 g)); 1 cup shredded mozzarella cheese (about 4 oz (113 g)); 1 cup sour cream (full-fat or light); 1 tsp garlic powder; 1 tsp onion powder; to taste salt and freshly ground black pepper; 1 cup breadcrumbs (sourdough or panko, optional)

A rich, creamy chicken and spinach casserole loaded with cream cheese and mozzarella. The ultimate low carb comfort food, ready in 45 minutes.

Creamy Chicken and Spinach Casserole with Cream Cheese

A cozy chicken and spinach casserole with cream cheese, tender chicken, vibrant spinach, and a golden mozzarella topping.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 1

Course: Chicken, Main Course

Cuisine: American

Calories: 618

Ingredients Method Nutrition Notes

Ingredients

2 cups cooked chicken, shredded about 12 oz (340 g)
2 cups fresh spinach, coarsely chopped packed
8 oz cream cheese, softened one standard block (226 g)
1 cup shredded mozzarella cheese about 4 oz (113 g)
1 cup sour cream full-fat or light
1 tsp garlic powder
1 tsp onion powder
to taste salt and freshly ground black pepper
1 cup breadcrumbs sourdough or panko, optional

Method

Preheat the oven to 350°F (175°C).
In a large bowl, combine the shredded chicken and chopped spinach.
Stir in the softened cream cheese and sour cream, then season with garlic powder, onion powder, salt, and pepper. Mix until thoroughly blended.
Lightly grease a casserole dish and transfer the mixture into it, smoothing the top.
Sprinkle the shredded mozzarella evenly over the top, and add breadcrumbs if desired.
Bake for 25 to 30 minutes, until the casserole is bubbly and the top is lightly golden.
Let the casserole rest for several minutes before serving warm.

Nutrition

Calories: 618kcalCarbohydrates: 27gProtein: 37gFat: 39gSaturated Fat: 23gCholesterol: 171mgSodium: 700mgFiber: 2gSugar: 6g

Notes

Swap sour cream with Greek yogurt for a lighter tang; use full-fat cream cheese for the creamiest texture.

For a make-ahead meal, assemble the casserole without breadcrumbs, cover, and refrigerate up to 24 hours. Add breadcrumbs before baking.

Leftovers keep in an airtight container in the fridge for 3 to 4 days. Reheat in the oven or microwave.

If using frozen spinach, thaw and squeeze out the excess liquid before chopping to avoid a watery casserole.

Shredded rotisserie chicken works beautifully here; you'll need about 12 ounces total.

Serve with a crisp green salad or roasted asparagus to round out the meal.

Avoid overbaking or the cream cheese mixture can curdle; pull it out when the edges are bubbly and the top is lightly golden.

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Why You’ll Love This Chicken and Spinach Casserole

It’s 5pm. You’ve got one eye on the clock, one hand on the fridge door, and zero idea what’s for dinner. Sound familiar? That’s exactly where this creamy chicken and spinach casserole comes in. It’s the low carb comfort food that rescued my weeknights, and honestly, it might just save yours too.

I know what you’re thinking. Another “healthy” chicken dinner? But wait. This isn’t that sad, dry chicken with steamed broccoli situation you’re used to. This is rich, cheesy, and ridiculously creamy. The kind of dish where someone takes a bite and goes, “Wait, this is keto?”

Quick story. Last month I had leftover rotisserie chicken and a bag of spinach hours away from becoming a science project. Five minutes of chopping, a quick stir, and thirty minutes later, my family was scraping the baking dish clean. The kids asked for seconds. That’s when I knew this recipe was a keeper.

One dish, 15 minutes of prep. The oven does the rest.
Keto-friendly and gluten free if you skip the breadcrumbs.
Uses simple ingredients you probably already have.
Family approved. Even the skeptics reach for seconds.

Ingredients for Chicken and Spinach Casserole

Here’s the thing about this chicken and spinach casserole: it keeps things refreshingly simple. No cream of chicken soup, no flour, no mystery ingredients. Let me walk you through the stars of the show.

Cooked chicken, shredded: Rotisserie chicken is my favorite shortcut here. Leftover chicken works great too. You just need about 2 cups (12 ounces).
Fresh spinach, chopped: Two cups packed. It wilts down to almost nothing, so don’t panic when the bowl looks full.
Cream cheese, softened: This is the magic. It gives you that thick, velvety texture without a single drop of flour.
Sour cream: Adds tang and richness. Full-fat keeps it extra creamy.
Mozzarella: The golden, bubbly crown on top.
Garlic powder, onion powder, salt, pepper: Simple seasonings that do all the heavy lifting.
Breadcrumbs: Optional, but they add a wonderful crunch if you’re not watching carbs.

One thing most people don’t know: cream of chicken soup is a total carb bomb. That’s why I skipped it entirely in this keto casserole recipe. Cream cheese and sour cream deliver the same comforting, cozy feel without the crash.

How to Make a Creamy Chicken and Spinach Casserole

This one dish chicken dinner comes together in about 45 minutes, and most of that is hands-off oven time. Here’s how the whole thing works.

Start with Chicken and Spinach

Toss your shredded chicken and chopped spinach together in a large bowl. I like using my hands here, it’s genuinely the fastest way. The spinach will look like way too much, but trust me, it shrinks beautifully as it bakes.

Step 1: Mixing shredded chicken and chopped spinach

Build the Creamy Base

This is where the magic happens. Stir in the softened cream cheese and sour cream, then season with garlic powder, onion powder, salt, and pepper. Mix until thoroughly blended. Make sure that cream cheese is actually at room temperature, or you’ll end up with little white lumps everywhere. Nobody wants that.

Step 2: Stirring cream cheese and sour cream into a creamy filling

Assemble and Top

Lightly grease a casserole dish and transfer the mixture in, smoothing the top with a spatula. Sprinkle the mozzarella evenly over the surface. Add breadcrumbs if you’re using them. This is the fun part, you’re building that gorgeous golden crust.

Step 3: Transferring to baking dish and topping with mozzarella

Bake Until Bubbly and Golden

Pop it into a 350°F oven for 25 to 30 minutes. Look for bubbly edges and a lightly golden top. And please, let it rest a few minutes before serving. I know the smell is incredible. But cut into it too early and you’ll have soup on your plate.

Step 4: Baking until bubbly and golden brown

Wondering if it’s done? Here’s your visual cue: the edges should be bubbling like crazy and the mozzarella should have those gorgeous golden spots. That’s your sign it’s ready.

Tips for the Best Creamy Chicken Casserole

I’ve made this low carb chicken spinach casserole more times than I can count. Consider these the lessons I learned so you don’t have to.

Squeeze your spinach. Like, really squeeze it. If you’re using frozen spinach, thaw it and wring out every drop. A watery casserole is the saddest dinner fail. Trust me on this.
Soften the cream cheese. Set it out 20 minutes before you start, or give it a quick spin in the microwave on low power.
Don’t overmix. Stir until just combined. Overmixing incorporates air, which makes the filling puff up in the oven and then collapse.
Avoid overbaking. Pull it out when the edges are bubbly and the top is lightly golden. Leave it too long and the cream cheese mixture can curdle.
Shred your own cheese if you can. The pre-shredded bags have anti-caking powder that messes with melting.

Variations and Substitutions

Here’s where you can make this cheesy chicken casserole your own. These are all optional tweaks, not part of the base recipe, but they’re all worth trying.

Greek yogurt instead of sour cream: Lighter and tangier. Works beautifully.
Swap the cheese: Cheddar, Monterey Jack, or Gouda all melt like a dream on top.
Add sautéed mushrooms: Cook them in a little butter first, then fold them into the filling for extra depth.
Kick up the heat: A pinch of red pepper flakes in the filling gives it a lovely warmth.
Make it gluten free: Skip the breadcrumbs entirely, or use a gluten free panko blend.
Swap the greens: Kale or chard work great if spinach isn’t your thing. Just chop them fine.

Storage and Make-Ahead Tips

This is the make ahead casserole of your dreams. Honestly, it might be the best meal prep casserole I know.

For chaotic school nights (they’re coming, trust me), assemble this chicken and spinach casserole in the cool morning, cover it, and pop it in the fridge. It’ll wait for you up to 24 hours. Since it’s August and we’re all trying not to turn our kitchens into saunas, this trick is pure gold.

Leftovers? Keep them in an airtight container in the fridge for 3 to 4 days. To reheat, the oven at 350°F is best for restoring that crispy top. The microwave works fine in 30 second bursts if you’re in a rush.

Can you freeze it? Yes. Assemble the unbaked casserole, wrap it tight, and freeze for up to 3 months. Thaw overnight in the fridge before baking. I’d skip freezing an already baked version, especially with breadcrumbs, the texture gets a little sad.

What to Serve with This Casserole

This creamy chicken and spinach bake is pretty complete on its own, but if you want to round out the meal, here are my go-to sides.

A crisp green salad with bright vinaigrette. The tang cuts through all that creaminess.
Roasted asparagus. Simple, quick, and it feels fancy.
Steamed broccoli or green beans for extra veg.
Crusty sourdough bread if you’re not low carb. Perfect for soaking up every last bit of sauce.
Zucchini noodles or cauliflower rice for a lighter option.

During the summer, I love serving this keto chicken and spinach casserole with whatever’s overflowing from the farmers market. Late August in LA means tomatoes everywhere, so a simple tomato salad on the side is perfection.

Frequently Asked Questions

So there you have it. A chicken and spinach casserole that’s creamy, cheesy, low carb, and loved by everyone from picky toddlers to skeptical in-laws. It’s the answer to the 5pm panic, the rescue mission for leftover chicken, and the dish that makes healthy eating feel completely effortless.

If you make this one, I’d love to hear how it goes. Come say hi and find more easy weeknight dinner ideas on my Pinterest board, I’m always pinning recipes like this one.

Source: Learn More About This Dish

What Is a Spinach and Chicken Recipe?

A spinach and chicken recipe is any dish that pairs chicken with spinach. This creamy casserole version combines shredded chicken and chopped spinach in a rich cream cheese and sour cream sauce, topped with mozzarella and baked until bubbly and golden. It’s comfort food that happens to be low carb.

How Long To Cook Chicken?

This recipe uses already-cooked chicken, so there’s no worry there. Grab a rotisserie chicken or use leftovers. If you’re starting from raw, pan-sear a couple of chicken breasts for about 6 to 8 minutes per side until cooked through, then chop. The casserole itself bakes for 25 to 30 minutes at 350°F.

What Cheese is Best For Creamy Chicken Casserole?

Mozzarella is my top pick for that stretchy, golden top. Cheddar, Monterey Jack, or Gouda all work beautifully too. Skip the pre-shredded bags if you can. Freshly grated cheese melts smoother and browns better, which makes a big difference on top of this chicken and spinach casserole.

Storing Creamy Chicken Casserole?

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in the oven at 350°F to restore the crispy top, or use the microwave in 30 second bursts when you’re short on time. The flavors actually get even better after a day in the fridge.

Can Chicken And Spinach Casserole Be Frozen?

Yes. Assemble the unbaked casserole, wrap it tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking. I’d skip freezing an already baked casserole, especially if it has breadcrumbs on top. The texture just isn’t quite the same.

Can I use frozen spinach?

Absolutely. Thaw it first and squeeze out the excess liquid like you mean it. This step is non-negotiable, watery spinach makes a watery casserole. Then chop it and use it exactly the same way you would fresh spinach in this recipe.

Can I make this ahead?

Yes, this is the ultimate make-ahead move. Assemble the chicken and spinach casserole without breadcrumbs, cover it, and refrigerate up to 24 hours. Add the breadcrumbs right before baking. Perfect for chaotic school nights when dinner needs to be solved before the afternoon even starts.

Best way to reheat?

The oven wins here. Reheat at 350°F for 10 to 15 minutes, or until hot and bubbly. It brings back that crisp golden top. In a pinch, the microwave works in 30 second bursts, just know the texture won’t be quite as nice as the oven version.

Can I make this with fresh spinach instead of frozen?

This recipe actually calls for fresh spinach, so you’re already there. Use 2 cups packed, coarsely chopped. If you want to swap in frozen instead, thaw and squeeze it dry first. Fresh spinach keeps its texture better through the bake, which is why I prefer it here.

Is this casserole keto-friendly?

Yes, and that’s the beauty of it. Cream cheese, sour cream, and mozzarella do the work instead of flour or canned soup. Just skip the breadcrumbs on top and this keto casserole recipe fits right into your low carb lifestyle. Serve it with a side salad and dinner is done.

Can I make this ahead of time?

You bet. Assemble the whole thing in the morning, cover with foil, and refrigerate. It keeps beautifully for up to 24 hours before baking. You might need to add a few extra minutes to the bake time if it goes into the oven cold, so check for bubbly edges.

What is a million dollar chicken casserole?

That’s the nickname for a viral casserole made with cream cheese, cottage cheese, and sour cream. It got famous for tasting like it cost a million bucks. This chicken and spinach casserole uses a similar creamy base but skips the cottage cheese and adds spinach for a lighter, keto-friendly twist.

What are the ingredients in 4 ingredient chicken casserole?

The classic version usually combines cooked chicken, cream of chicken soup, sour cream, and a cracker or cheese topping. Simple, sure, but the canned soup is packed with carbs. This recipe swaps the soup for cream cheese and mozzarella, so you get the same cozy vibe with way more flavor.

Theo Lambert

Welcome to Gourmetjourneyrecipes! I'm Theo Lambert , former line cook, current weeknight gourmet, and father of a pan-sauce critic. Here you'll find warm, precise French-inspired recipes designed to make any Tuesday night feel special in about 30 minutes. Subscribe to my newsletter for weeknight inspiration!