Ingredients
Units
Scale
- 113 grams cream cheese, softened
- 1/2 cup cottage cheese
- 1/4 cup mayo
- 1 tsp concentrated chicken broth
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp cayenne pepper
- 240 g bagged frozen spinach, thawed and squeezed to remove water
- 240 g canned in water artichoke quarters, drained (120 grams once drained)
- 4 oz gouda cheese, shredded
- 1/4 cup Parmesan cheese, shredded
- 500 grams chicken breast, raw, boneless, skinless, cut into pieces
Instructions
- Preheat the oven to 400 degrees F. Spray an 8 x 8-inch baking dish with cooking spray and set it to the side.
- In a large bowl, mix together the first 7 ingredients until fully combined. Add the squeeze-dried spinach, drained artichoke hearts and chicken. Stir to combine.
- Add half the shredded gouda cheese and stir once again before spreading the casserole into the dish. Sprinkle the remaining gouda and Parmesan cheese over the top of the casserole.
- Bake for 23-27 minutes or until the top begins to brown and the sides are bubbling.
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Category: Main Meals
- Method: Baking
- Cuisine: Keto, low carb, high protein
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 2
- Fat: 14
- Carbohydrates: 9
- Fiber: 4
- Protein: 25
