LOW CARB SPINACH ARTICHOKE CHICKEN CASSEROLE!!
Anyone who has ever been to TGI Friday's knows that spinach and artichoke dip is a classic on their menu. If you love the flavors of that dip, then you are going to love the flavors of this casserole! Think spinach artichoke dip with chicken mixed in topped with a crispy cheesy crust and you have what I am sharing today! The bonus is that if you are on a low carb or keto diet, then this is definitely something you are going to want to try! This is creamy, cheesy and full of chicken and definitely full of flavor. This is so good, you seriously won't believe it! #lowcarb #ketofriendly #dinner #casserole #spinachartichokechicken #homemade #recipe #love #noreenskitchen
This casserole is inspired by everyone's favorite, spinach and artichoke dip. Sadly, when you are trying to stay on track and be good with your diet, you can't have the bread and some of the veggies that they typically serve with that. So this casserole is the perfect answer. I took my recipe for slow cooker spinach artichoke dip and amped it up to make this delicious dinner casserole. It also heats up beautifully the next day for lunch!
This starts with chicken. I poached three chicken breasts and cubed them up but you could start with a rotisserie chicken from the grocery store, just remove the meat and cube it up. One small chicken should be just right. Next I used two, 15 ounce cans of artichoke hearts. Mine are packed in brine and were called small on the label. There are different sizes of artichoke hearts and sometimes you can even find them quartered. It is my experience that the canned ones are cheaper than the frozen. I cut mine in half for the casserole to make for easy dishing. A 12 ounce bag of frozen spinach comes next. Follow the directions and steam it in the microwave then squeeze out the excess liquid before adding into the mixture. Too much water is going to make this casserole sloppy an unappealing.
The main ingredients out of the way, now on to the flavor! I have also decided to add 1 pound of Cremini mushrooms sauteed in some butter with fresh garlic and one medium sweet onion. This brings seriously flavor and great bulk to the casserole. I seasoned this up with onion powder, garlic powder, cayanne pepper, salt and black pepper. I also added some Italian seasoning.
The creamy part starts with one brick of cream cheese and adds in mayonnaise and sour cream for good measure! This stuff is really good! Mozzarella and Parmesan cheese finish everything off, inside and out.
When you get all this mixed together just pop it in the oven for about a half an hour and you are ready to enjoy a delicious, low carb, keto friendly spinach artichoke and chicken casserole that will knock your socks off! Add a side of cauliflower rice or some spaghetti squash if you are trying to get super healthy or simply add some noodles or rice on the side for a delicious meal anytime. This dish is even awesome for company! Your guests will be asking fo the recipe.
I think that a can of chopped water chestnuts as well as a bit of chopped, roasted red pepper would be a great addition to this dish. I have one daughter who hates both of those things so I left them out. She was not a fan of this dish so next time I am going all in!
I hope you give this a try sometime soon and I hope you love it!
Happy Eating!
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Sunny Anderson's Spicy 5-Ingredient Spinach Artichoke Dip | Food Network
Sunny's warm, creamy Spinach Artichoke Dip packs a spicy punch with just five ingredients!
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Spicy 5-Ingredient Spinach Artichoke Dip
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 45 min
Active: 20 min
Yield: 4 servings
Ingredients
One 14-ounce jar marinated artichoke hearts
Kosher salt and freshly ground black pepper
16 ounces baby spinach
8 ounces whipped chive cream cheese
1/4 cup sour cream
12 ounces shredded pepper jack cheese
One 14.5-ounce bag tortilla chips
Directions
Preheat the oven to 375 degrees F.
Place a strainer over a medium bowl and drain the liquid from the artichoke jar into the bowl. Reserve the liquid and set aside the artichokes.
Add 3 tablespoons liquid from the artichoke jar to a large saute pan over medium heat along with a pinch of salt and a few grinds of pepper. Add the baby spinach in handfuls and stir until all the spinach is wilted, then cook for a few minutes, allowing the liquid to evaporate a bit. Meanwhile, chop the artichoke hearts and add them to a large bowl.
Once the spinach is completely wilted down, add it to the chopped artichokes. Stir in the chive cream cheese, sour cream, 8 ounces pepper jack cheese and a pinch of black pepper and mix thoroughly with a rubber spatula or wooden spoon.
Transfer the spinach mixture to an 8-inch square baking dish and smooth off the top. Top the dip with the remaining 4 ounces pepper jack cheese. Place on a sheet tray to catch any drips, and bake until the edges are bubbly and the top is golden, about 25 minutes. (If desired, broil for 2 to 3 minutes to brown the top further.) Serve with the tortilla chips.
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Sunny Anderson's Spicy 5-Ingredient Spinach Artichoke Dip | Food Network
Chicken, Spinach & Artichoke Casserole
Ingredients:
¼ c. arugula
¼ tsp. ground nutmeg
½ tsp. garlic
1 tbsp. sun-dried tomatoes
¼ c. artichoke hearts
2 tbsp. mozzarella
1 tbsp. butter
2 oz. cooked chicken
1 c. baby spinach
2 tbsp. cream
CrossFit® - Forging Elite Fitness® (
Spinach Artichoke Pasta Bake
Snag a plate of this creamy SPINACH ARTICHOKE PASTA BAKED!
Ingredient:
1 tablespoon olive oil
4 garlic cloves, minced
2 (10-ounce) bags baby spinach
2 (14-ounce) cans artichoke hearts, drained and artichokes halved
salt and ground black pepper to taste
3 cups whole milk
12 ounces penne pasta
4 ounces cream cheese
½ cup grated Parmesan cheese
1½ cups grated mozzarella (or Monterey Jack cheese)
¼ teaspoon cayenne pepper
½ cup low-sodium chicken broth, or as needed
½ cup seasoned panko bread crumbs
1 pinch red pepper flakes, or to taste
Preparation:
Heat olive oil in a large pot or skillet over medium. Cook garlic in oil until fragrant, about 30 seconds; add spinach and cook until wilted, about 1 minute. Stir the artichoke halves with the spinach, season with salt and pepper, and cook to heat the artichokes, 1 to 2 minutes more. Transfer mixture to a bowl.
Return pot to medium heat; add milk and penne. Bring milk to a simmer and cook until milk thickens and the pasta is al dente, 13 to 15 minutes.
Stir cream cheese, Parmesan cheese, mozzarella cheese, and cayenne pepper with the pasta; season with red pepper flakes. Continue cooking, stirring continually, until the cheese melts completely, adding chicken broth as needed to keep the liquid from getting too thick, 2 to 3 minutes.
Preheat your oven’s broiler.
Transfer pasta mixture to a baking dish. Sprinkle panko over the pasta.
Heat dish under the broiler to brown the bread crumbs, 2 to 3 minutes.
Hands: Vinnie
Spinach Artichoke Egg Casserole
Printable Recipe Here:
Spinach Artichoke Egg Casserole-this easy egg casserole with spinach, artichokes, and cheese is great for breakfast, brunch, or dinner!
BUDGET FRIENDLY Spinach Artichoke Chicken Casserole Based on the Dip!
Ultra cheesy Spinach Artichoke Chicken Casserole is a fun 30 minute dinner inspired by the classic dip, but with the vegetables bumped up and protein added to make it a full meal!
Spinach Artichoke Chicken Casserole is a great recipe to have up your sleeve because:
*It's easy to customize based on what you have on hand (rotisserie chicken, canned chicken, frozen vegetables, etc. - it all works!)
*You can easily stretch it to make it even more budget-friendly with just a couple simple tweaks
*It works well as an appetizer or main course
*It's gluten free, low carb, and keto
This is a budget friendly dish, and I give tons of ideas in my blog post on how you can stretch it to make it even more affordable or to feed a crowd!
Find the full recipe on my blog:
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Feel It by MBB feat. JV Saxx |
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