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Spinach Artichoke Chicken Casserole Recipe

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This recipe for Spinach Artichoke Chicken Casserole is from Dana's Keto Recipe Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. cooked chicken shredded/chopped
9 oz. package frozen spinach thawed and well drained
14 oz. artichoke hearts (plain) chopped
8 oz. cream cheese at room temperature
1 c. parmesan cheese grated
1 1/2 c. shredded mozzarella cheese
2/3 c. sour cream
1/2 c. heavy cream
1/4 c. mayonnaise
3 cloves garlic minced
salt and pepper to taste
Directions:
Directions:
1. Preheat oven to 375ºF. 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 9/13 baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400ºF and bake for another 5 minutes or until the cheese is slightly golden and buddy.
3. Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5 minutes prep time 25 minutes cooking time

 

 

 

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