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
- Sarcastic Parent spinach artichoke chicken keto
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!
Original recipe: Sarcasticparent
Sorry to make you click a link for the recipe, but know I’m grateful for you.
