Spinach & Artichoke Chicken Casserole

      This casserole is great tasting!  I love how the garlic mixes in with the rest of the ingredients to produce a deep, rich flavor.  I saw the original recipe over at KetoCookingChristian, and needed to give it a try.  While this is listed as low carb and keto friendly, I also created my own lower fat version of the original recipe, all listed below. Enjoy! Diane 

**MY LOWER FAT VERSION IS LISTED (UNDER DIRECTIONS SECTION) 

Spinach & Artichoke Chicken Casserole 
Ingredients:
3-4 cups cooked chicken, chopped
9 ounce package frozen spinach thawed and well drained
14 ounces artichoke hearts (plain) drained and chopped
8 ounces cream cheese, room temperature
1/2 cup parmesan cheese, finely grated
1 1/2 cups shredded mozzarella cheese
2/3 cup sour cream
1/2 cup heavy cream
1/4 cup mayonnaise
3 cloves garlic minced
salt and pepper to taste

Directions:
Preheat oven to 375F.
     Add all the ingredients (excluding the mozzarella cheese) to a large mixing bowl. Mix until combined.  Spoon the mixture into a lightly greased/buttered 9" x 13" baking dish. Sprinkle top with the shredded mozzarella cheese and bake for 35 minutes or until the cheese is slightly golden and bubbly.   Allow to cool before serving. Store any leftovers in the fridge.  

**MY LOWER FAT VERSION IS AS FOLLOWS:**

• USE:   light sour cream (do not use fat free)
•            lower fat Neufchatel cream cheese (do not use fat free.) 
• OMIT: heavy cream
•            mayonnaise
• ADD:   9 oz of roasted red peppers, chopped
•             3 Tablespoons Skim Milk