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Spinach & Artichoke Chicken Casserole

5/14/2019

4 Comments

 
Spinach Artichoke Chicken
      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 
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4 Comments
Christine
5/15/2019 11:33:24 am

Looks good. Low fat is a good thing.

Reply
Ann from Sumptuous Spoonfuls link
5/17/2019 05:17:49 pm

The original recipe sounds delicious, but the original version looks kind of like a heart attack waiting to happen ... I love your lower fat variations! I think I might stir in some cauliflower puree (or some cauliflower florets) for a bit more fiber.

Reply
Lynn Elliott Vining link
5/18/2019 11:32:55 am

This sounds delicious and good for you!

Reply
Julie Menghini link
5/18/2019 11:59:31 am

I love what you've done to this recipe and I'm sure it's just as good as the original!

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy