Ingredients
- Chicken breasts, boneless, skinless: 1.5 lbs
- Frozen spinach, thawed and squeezed dry: 10 oz
- Artichoke hearts, quartered: 1 (14 oz) can
- Cream cheese, softened: 8 oz
- Mayonnaise: 1/2 cup
- Shredded mozzarella cheese: 1 cup
- Grated Parmesan cheese: 1/4 cup
- Garlic, minced: 2 cloves
Instructions
- Step 1: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Step 2: Cut the chicken breasts into bite-sized pieces. In a large skillet, cook the chicken over medium-high heat until cooked through and lightly browned. Drain any excess liquid.
- Step 3: In a large bowl, combine the thawed and squeezed spinach, artichoke hearts, softened cream cheese, mayonnaise, garlic, and half of the mozzarella cheese and half of the parmesan cheese. Mix well until all ingredients are evenly combined.
- Step 4: Add the cooked chicken to the spinach and artichoke mixture. Stir until the chicken is evenly coated.
- Step 5: Pour the chicken and spinach mixture into the prepared baking dish. Spread evenly.
- Step 6: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the casserole. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for 5-10 minutes before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or bake in a preheated oven until warmed through.
- Serve this creamy casserole with a side of cauliflower rice or zucchini noodles for a complete keto meal.
- Ensure spinach is thoroughly squeezed dry to prevent a watery casserole – press it between paper towels for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American