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Low Carb Spinach Artichoke Chicken Casserole

  • 4 cups cooked chicken shredded/chopped
  • 9 ounce package frozen spinach thawed and well drained
  • 14 ounces artichoke hearts (plain) chopped
  • 8 ounces cream cheese at room temperature
  • 1 cup parmesan cheese grated
  • 1 1/2 cups shredded mozzarella cheese
  • 2/3 cup sour cream
  • 1/2 cup heavy cream
  • 1/4 cup mayonnaise see my recipe
  • 3 cloves garlic minced
  • salt and pepper to taste
  1. Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl.  Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
  2. Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes.  Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
  3. Allow to cool slightly before serving. Store leftovers in the fridge for a few days or freeze
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Source: https://ketocookingchristian.com/spinach-artichoke-chicken-casserole-keto-and-low-carb/

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