Spinach Artichoke Chicken Casserole – Keto and Low Carb

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Spinach Artichoke Chicken Casserole 

– Keto and Low Carb

INGREDIENTS

• 4 cups cooked chicken shredded/chopped
• 9 ounce package frozen spinach thawed and well drained
• 14 ounces artichoke hearts (plain) chopped
• 8 ounces cream cheese at room temperature
• 1 cup parmesan cheese grated
• 1 1/2 cups shredded mozzarella cheese
• 2/3 cup sour cream
• 1/2 cup heavy cream
• 1/4 cup mayonnaise see my recipe
• 3 cloves garlic minced
• salt and pepper to taste

US Customary – Metric

PREPARATION

• Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
• Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes.  Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
• Allow to cool slightly before serving. Store leftovers in the fridge for a few days or freeze.

NOTES

The artichoke hearts that I used were in a jar, plain, not marinated.  You can use either canned or frozen (thawed), whichever is easier for you, just be sure to rinse them first.
This article is sourced from the following link

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