A keto friendly spinach artichoke chicken casserole. Uses all of the delicious ingredients of a spinach and artichoke dip baked over chicken tenderloins.
INGREDIENTS
- 10 oz artichoke hearts frozen or canned - chopped
- 10 oz frozen chopped spinach drained and squeezed of liquid
- 4 oz cream cheese full fat
- 4 oz mayonaisse full fat
- 1 cup parmesan separate into two 1/2 cups
- 1 cup mozzarella separate into two 1/2 cups
- 3 cloves garlic
- 1 bag thawed chicken tenderloins 2.5 bag
INSTRUCTIONS
- Preheat oven to 400 degrees
- Cut chicken tenderloins into chunks and put into baking dish. Season with salt and pepper.
- Bake chicken for 15 minutes on its own.
- While chicken is baking, mix together the spinach, artichokes, garlic, cream cheese, mayo, 1/2 cup parmesan, and 1/2 cup mozzarella. Might need to get your hands dirty to get this mixed well.
- Take chicken out of the oven after 15 minutes and cover chicken with spinach artichoke topping.
- Adjust oven to 350 degree and baked for 20 minutes.
- After 20 minutes take out of the oven and sprinkle leftover 1/2 cup parmesan and 1/2 cup mozzarella over the top.
- Turn oven to Low Broil and get the cheese melty and bubbly and enjoy!
Recipe Adapted From sarcasticparent.com
RECIPE NOTES
This recipe has 43 carbohydrates with 17 dietary fiber.
This leaves 26 net carbs for the entire dish.
Per serving it is 4.3 net carbs.
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