Description
A creamy, cheesy, and low-carb chicken casserole featuring spinach and artichokes, perfect for a keto-friendly dinner.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
10 ounces frozen chopped spinach, thawed and drained
14 ounces canned artichoke hearts, drained and chopped
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Instructions
Preheat the oven to 375°F (190°C).
Rub the chicken breasts with olive oil, garlic powder, onion powder, salt, and black pepper.
Place the chicken breasts in a greased 9×13-inch baking dish.
In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, shredded mozzarella cheese, grated Parmesan cheese, chopped artichoke hearts, and drained spinach. Mix until well combined.
Spread the spinach and artichoke mixture evenly over the chicken breasts in the baking dish.
Bake uncovered for 30 to 35 minutes, or until the chicken is cooked through and the casserole is bubbly and golden on top.
Remove from oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes