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Hi!  I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen!   I hope you stick around, enjoy the recipes and share them with those you love!

Creamy Tomato Orzo with Spincach Recipe, Noreen's Kitchen
Chicken Tortilla Soup Pressure Cooker Recipe, Noreen's Kitchen


Spinach artichoke chicken casserole

Creamy Tomato Orzo with Spincach Recipe, Noreen's Kitchen

When you get all this mixed together just pop it in the oven for about a half an hour and you are ready to enjoy a delicious, low carb, keto friendly spinach artichoke and chicken casserole that will knock your socks off!  Add a side of cauliflower rice or some spaghetti squash if you are trying to get super healthy or simply add some noodles or rice on the side for a delicious meal anytime.  This dish is even awesome for company!  Your guests will be asking fo the recipe.

I think that a can of chopped water chestnuts as well as a bit of chopped, roasted red pepper would be a great addition to this dish.  I have one daughter who hates both of those things so I left them out.  She was not a fan of this dish so next time I am going all in!

I hope you give this a try sometime soon and I hope you love it!

Happy Eating!

Preheat oven to 350 degrees.

Generously butter a 9 x 13 baking dish; set aside.

Melt 2 tablespoons butter in a skillet.  Sautee mushrooms, onions and garlic until the mushrooms are tender and have cooked through.  Remove from heat and set aside

In a large bowl, combine cream cheese, mayo and sour cream, stir well to incorporate.

Add chicken, Mozzarella, Parmesan and spices to the creamy mixture and stir well to combine. 

Add mushroom mixture as well as drained spinach and artichoke hearts.  Mix well.

Pour the mixture into the baking dish and spread evenly. Top with remaining mozzarella and shredded Parmesan.

Bake for 25 minutes or until casserole is lightly browned on top and bubbly.

Remove from oven and allow to rest for 10 minutes before serving.

Serve with a side of mixed greens, cauliflower rice, broccoli rice or green beans or on top of cooked spaghetti squash, noodles or regular rice.


This starts with chicken.  I poached three chicken breasts and cubed them up but you could start with a rotisserie chicken from the grocery store, just remove the meat and cube it up.  One small chicken should be just right.  Next I used two, 15 ounce cans of artichoke hearts.  Mine are packed in brine and were called "small" on the label.  There are different sizes of artichoke hearts and sometimes you can even find them quartered.  It is my experience that the canned ones are cheaper than the frozen.  I cut mine in half for the casserole to make for easy dishing.  A 12 ounce bag of frozen spinach comes next.  Follow the directions and steam it in the microwave then squeeze out the excess liquid before adding into the mixture.  Too much water is going to make this casserole sloppy an unappealing.  

The main ingredients out of the way, now on to the flavor!  I have also decided to add 1 pound of Cremini mushrooms sauteed in some butter with fresh garlic and one medium sweet onion.  This brings seriously flavor and great bulk to the casserole.  I seasoned this up with onion powder, garlic powder, cayanne pepper, salt and black pepper.  I also added some Italian seasoning.  

The creamy part starts with one brick of cream cheese and adds in mayonnaise and sour cream for good measure!  This stuff is really good!  Mozzarella and Parmesan cheese finish everything off, inside and out.  

Step by Step Instructions

4 cups cooked chicken, cubed
10-ounce package frozen spinach, thawed and squeezed dry
2 15-ounce cans artichoke hearts,
   drained and quartered
1-pound sliced cremini mushrooms
2 tablespoons butter
2 cloves garlic, minced
1 cup onion, diced
1 brick, (8 oz) cream cheese, softened
½ cup mayonnaise
½ cup Sour cream

½ cup Grated Parmesan
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
1 teaspoon Garlic powder
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon cracked black pepper
1 cup shredded mozzarella cheese
½ cup grated parmesan cheese

Chicken Tortilla Soup Pressure Cooker Recipe, Noreen's Kitchen

Low Carb/Keto Friendly Recipe

Spinach artichoke chicken casserole

1 Cup good quality mayonnaise
1 tablespoon granulated sugar
2 tablespoons apple cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/2 teaspoon cracked black pepper

Anyone who has ever been to TGI Friday's knows that spinach and artichoke dip is a classic on their menu.  If you love the flavors of that dip, then you are going to love the flavors of this casserole!  Think spinach artichoke dip with chicken mixed in topped with a crispy cheesy crust and you have what I am sharing today!  The bonus is that if you are on a low carb or keto diet, then this is definitely something you are going to want to try!  This is creamy, cheesy and full of chicken and definitely full of flavor.  This is so good, you seriously won't believe it!  #lowcarb #ketofriendly #dinner #casserole #spinachartichokechicken #homemade #recipe #love #noreenskitchen

This casserole is inspired by everyone's favorite, spinach and artichoke dip.  Sadly, when you are trying to stay on track and be good with your diet, you can't have the bread and some of the veggies that they typically serve with that.  So this casserole is the perfect answer.  I took my recipe for slow cooker spinach artichoke dip and amped it up to make this delicious dinner casserole.  It also heats up beautifully the next day for lunch!