Oven Baked Creamy Spinach Artichoke Chicken Casserole
Ingredients
The sauce
-
1
can
artichoke hearts, drained and roughly chopped (14.5 oz can)
-
1
cup
mayo
-
¼
cup
nutritional yeast
-
3
cups
spinach, chopped
-
4
cloves
garlic, minced
The rest
-
1.5
lbs
chicken breast, cut into bite-sized pieces
-
6
cups
cauliflower, riced
-
½
tsp
sea salt
-
½
tsp
pepper
-
1
bunch
asparagus, trimmed and cut into 1" pieces
-
1
cup
sundried tomatoes (optional, omit for Keto)
-
to taste
fresh parsley, chopped (for garnish)
Instructions
- 1. Preheat the oven to 350°F and grease a casserole dish with avocado oil spray.
- 2. Prepare the spinach artichoke sauce by mixing all the sauce ingredients in a bowl.
- 3. Cut the chicken into bite-sized pieces and rice the cauliflower.
- 4. Combine the chicken, riced cauliflower, asparagus, and sundried tomatoes in the casserole dish, season with salt and pepper, and mix with the sauce.
- 5. Bake in the oven for 40 minutes until the chicken is cooked through.
- 6. Remove from the oven and drain excess liquid, then serve topped with chopped parsley.
Nutrition Facts (estimated)
Servings
6
Calories
446
Total fat
31g
Total carbohydrates
12g
Total protein
30g
Sodium
0mg
Cholesterol
0mg
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