Spinach Artichoke Chicken Casserole
This Spinach Artichoke Chicken Casserole is a great solution if you're craving some decadent but healthy holiday casseroles. It is healthy and low carb as well.
Boneless and Skinless
Chicken Bouillon Cubes
Artichokes (14 oz each),
quartered in brine
Shredded Parmesan Cheese
Heat a large skillet (or
) over medium-high heat. Preheat oven to 350°F.
Place chicken thighs in the warmed skillet, browning on each side for about 3-4 minutes. Season each side with salt and pepper while they are cooking.
Mince the garlic cloves while the chicken cooks. Then add minced garlic to the skillet once the chicken is browned on each side and sauté for another 2 minutes.
Add block of cream cheese to the skillet and break up. Wait for the cream cheese to heat through and smooth out any clumps.
Add bouillon cubes and water to the pan and bring to a simmer. Break up the bouillon cubes.
While sauce comes to simmer, squeeze the water out of the spinach by compressing in a colander. Chop the artichokes. Add drained spinach and chopped artichokes to the pan once the sauce is simmering.
Remove from heat. Transfer to oven-safe dish (or leave in Dutch oven). Add shredded cheese to the top of the casserole (optional). Bake for about 35 minutes until the casserole is bubbly.
*Macros: 502 calories, 61.7 g protein, 6 g net carbs, 22.3 g fat
Artichoke, Casserole, Chicken, Spinach
$2.56 per serving