Ingredients
- Chicken breasts, boneless and 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: 1.5 cups
- 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 chicken breasts into 1-inch cubes. Cook chicken in a skillet over medium-high heat until cooked through. Drain any excess grease.
- Step 3: In a large bowl, combine the thawed spinach, artichoke hearts, cream cheese, mayonnaise, mozzarella cheese (reserve 1/2 cup for topping), Parmesan cheese, and minced garlic. Mix well until thoroughly combined.
- Step 4: Add the cooked chicken to the spinach artichoke mixture and stir to combine.
- Step 5: Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining mozzarella cheese.
- Step 6: Bake for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let cool slightly before serving.
Notes
- For easier cleanup, line the baking dish with parchment paper before assembling the casserole.
- Reheat individual portions in the microwave for 1-2 minutes, or until heated through, for a quick and satisfying meal.
- Serve with a side of roasted broccoli or cauliflower rice to complete your keto-friendly meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American