Spinach And Artichoke Chicken Casserole (Easy & Fast)
This is a quick low carb casserole that delivers way more flavor than you'd think for something so quick and easy to make. You'll use a rotisserie and canned artichokes, and that really saves you time without sacrificing flavor seriously.
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Spinach Artichoke Pasta Bake
Snag a plate of this creamy SPINACH ARTICHOKE PASTA BAKED!
Ingredient:
1 tablespoon olive oil
4 garlic cloves, minced
2 (10-ounce) bags baby spinach
2 (14-ounce) cans artichoke hearts, drained and artichokes halved
salt and ground black pepper to taste
3 cups whole milk
12 ounces penne pasta
4 ounces cream cheese
½ cup grated Parmesan cheese
1½ cups grated mozzarella (or Monterey Jack cheese)
¼ teaspoon cayenne pepper
½ cup low-sodium chicken broth, or as needed
½ cup seasoned panko bread crumbs
1 pinch red pepper flakes, or to taste
Preparation:
Heat olive oil in a large pot or skillet over medium. Cook garlic in oil until fragrant, about 30 seconds; add spinach and cook until wilted, about 1 minute. Stir the artichoke halves with the spinach, season with salt and pepper, and cook to heat the artichokes, 1 to 2 minutes more. Transfer mixture to a bowl.
Return pot to medium heat; add milk and penne. Bring milk to a simmer and cook until milk thickens and the pasta is al dente, 13 to 15 minutes.
Stir cream cheese, Parmesan cheese, mozzarella cheese, and cayenne pepper with the pasta; season with red pepper flakes. Continue cooking, stirring continually, until the cheese melts completely, adding chicken broth as needed to keep the liquid from getting too thick, 2 to 3 minutes.
Preheat your oven’s broiler.
Transfer pasta mixture to a baking dish. Sprinkle panko over the pasta.
Heat dish under the broiler to brown the bread crumbs, 2 to 3 minutes.
Hands: Vinnie
LOW CARB SPINACH ARTICHOKE CHICKEN CASSEROLE!!
Anyone who has ever been to TGI Friday's knows that spinach and artichoke dip is a classic on their menu. If you love the flavors of that dip, then you are going to love the flavors of this casserole! Think spinach artichoke dip with chicken mixed in topped with a crispy cheesy crust and you have what I am sharing today! The bonus is that if you are on a low carb or keto diet, then this is definitely something you are going to want to try! This is creamy, cheesy and full of chicken and definitely full of flavor. This is so good, you seriously won't believe it! #lowcarb #ketofriendly #dinner #casserole #spinachartichokechicken #homemade #recipe #love #noreenskitchen
This casserole is inspired by everyone's favorite, spinach and artichoke dip. Sadly, when you are trying to stay on track and be good with your diet, you can't have the bread and some of the veggies that they typically serve with that. So this casserole is the perfect answer. I took my recipe for slow cooker spinach artichoke dip and amped it up to make this delicious dinner casserole. It also heats up beautifully the next day for lunch!
This starts with chicken. I poached three chicken breasts and cubed them up but you could start with a rotisserie chicken from the grocery store, just remove the meat and cube it up. One small chicken should be just right. Next I used two, 15 ounce cans of artichoke hearts. Mine are packed in brine and were called small on the label. There are different sizes of artichoke hearts and sometimes you can even find them quartered. It is my experience that the canned ones are cheaper than the frozen. I cut mine in half for the casserole to make for easy dishing. A 12 ounce bag of frozen spinach comes next. Follow the directions and steam it in the microwave then squeeze out the excess liquid before adding into the mixture. Too much water is going to make this casserole sloppy an unappealing.
The main ingredients out of the way, now on to the flavor! I have also decided to add 1 pound of Cremini mushrooms sauteed in some butter with fresh garlic and one medium sweet onion. This brings seriously flavor and great bulk to the casserole. I seasoned this up with onion powder, garlic powder, cayanne pepper, salt and black pepper. I also added some Italian seasoning.
The creamy part starts with one brick of cream cheese and adds in mayonnaise and sour cream for good measure! This stuff is really good! Mozzarella and Parmesan cheese finish everything off, inside and out.
When you get all this mixed together just pop it in the oven for about a half an hour and you are ready to enjoy a delicious, low carb, keto friendly spinach artichoke and chicken casserole that will knock your socks off! Add a side of cauliflower rice or some spaghetti squash if you are trying to get super healthy or simply add some noodles or rice on the side for a delicious meal anytime. This dish is even awesome for company! Your guests will be asking fo the recipe.
I think that a can of chopped water chestnuts as well as a bit of chopped, roasted red pepper would be a great addition to this dish. I have one daughter who hates both of those things so I left them out. She was not a fan of this dish so next time I am going all in!
I hope you give this a try sometime soon and I hope you love it!
Happy Eating!
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Creamy Artichoke Casserole
If you love stuffed artichokes but hate all the work involved with making them then this is definitely the recipe for you… so ridiculously easy to make and unbelievably delicious! You’re going to love it! And stay tuned after lulus outro for a special cocktail time. Blue Heaven Margarita… mmmm
HEALTHY BREAKFAST CASSEROLE | with turkey, spinach and artichoke
This easy, healthy breakfast casserole recipe (gluten-free and paleo) is filled with turkey, spinach and artichoke. It's the perfect breakfast for the weekends, feeding a crowd or the holidays and you can make it overnight or ahead of time. It's also a great, low carb, healthy breakfast for meal prep - and most importantly, it's delicious! Enjoy!
For the FULL Healthy Breakfast Casserole recipe:
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Spinach Artichoke Casserole - My #1 Favorite Thanksgiving Side!
Hands down, my favorite Thanksgiving side, this spinach artichoke casserole is both scrumptious and incredibly easy! Make it ahead of time and put it in the fridge ~ then just pop it in the oven on Thanksgiving day!
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