Creamy Chicken Casserole
Ingredients
The casserole
-
1
medium
spaghetti squash
-
2
lbs
boneless skinless chicken thighs
-
Salt
to taste
-
Pepper
to taste
The sauce
-
1
can
artichoke hearts, roughly chopped (14.5 oz can)
-
1
cup
mayo
-
¼
cup
nutritional yeast
-
3
cups
spinach, chopped
-
½
cup
fresh basil, chopped (plus more for topping)
-
4
cloves
garlic, minced
Instructions
- Preheat the oven to 400°F.
- Line two sheet pans with parchment paper.
- Cut the spaghetti squash in half and scoop out the seeds, placing it cut side down on one of the pans.
- Place the chicken thighs on the other pan and sprinkle with salt and pepper.
- Bake both pans in the oven; remove the chicken after 20-25 minutes when cooked through.
- Cover the chicken to keep warm and let the squash bake for an additional 15-20 minutes until tender.
- Prepare the sauce by chopping artichoke hearts, spinach, basil, and mincing garlic, then mix all sauce ingredients in a bowl.
- Chop the cooked chicken into small pieces.
- Once the squash is cooked, scrape the flesh into a skillet or casserole dish to create strands.
- Mix the chicken and sauce into the spaghetti squash noodles.
- Warm the casserole if needed, then sprinkle with additional basil and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
20g
Sodium
300mg
Cholesterol
75mg
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