KETO SPINACH ARTICHOKE CHICKEN CASSEROLE

[cooked-nutrition]

A popular dip turned into a KETO SPINACH ARTICHOKE CHICKEN CASSEROLE and baked with yummy mozzarella cheese on top!

Who doesn’t love this dip!? It’s one of our favorites for many years and the inspiration behind this was casserole.

How To Make:

Preheat oven to 375F. Take a bowl and put pepper, garlic, heavy cream, mayonnaise, sour cream, salt and cream cheese in it. Mix until it gets combined, then except for the mozzarella cheese, add in the rest of the ingredients.
Mix well, and take a 9″ x 13″ baking dish and then pour into the dish sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for twenty mins. Increase the temp. to 400F and bake for another five mins until the cheese is slightly bubbly and golden.
Before serving, allow to cool slightly.
Store leftovers in the fridge(airtight container) for a few days or freeze.

Baked in the oven with plenty of shredded mozzarella cheese on top and bake until it turns bubbly and golden! And we all know picking off that cheese is the best part!

This is honestly one of my favorite Keto casseroles now! It’s great for meal prepping because it makes eight servings and freezes perfectly. The taste is so amazing that the whole family is sure to love it.

INGREDIENTS

• 4 cups cooked chicken, shredded/chopped
• thawed/well drained 9 ounce package frozen spinach,
• 14 ounces artichoke hearts (plain), chopped
• 8 ounces cream cheese, at room temperature
• 1 cup parmesan cheese, grated
• 1 ½ cups shredded mozzarella cheese
• ⅔ cup sour cream
• ½ cup heavy cream
• ¼ cup mayonnaise,
• 3 cloves garlic, minced
• salt and pepper to taste

INSTRUCTIONS

1. Preheat oven to 375F. Take a bowl and put pepper, garlic, heavy cream, mayonnaise, sour cream, salt and cream cheese in it. Mix until it gets combined, then except for the mozzarella cheese, add in the rest of the ingredients.
2. Mix well, and take a 9″ x 13″ baking dish and then pour into the dish sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for twenty mins. Increase the temp. to 400F and bake for another five mins until the cheese is slightly bubbly and golden.
3. Before serving, allow to cool slightly.
4. Store leftovers in the fridge(airtight container) for a few days or freeze.

RECIPE NOTES

• The artichoke hearts should be plain, not marinated. You can use either frozen or canned, whichever is easier for you, just rinse them first.

Nutrition Facts