Keto Chicken Artichoke And Spinach Bake Recipe

About this recipe

This keto-friendly casserole combines tender chicken, artichokes, and spinach in a creamy, cheesy sauce with a hint of curry. Perfect for a satisfying and low-carb dinner.

Ingredients

• 500 g Delichic Frozen Chicken Breast
• 85 g Hellmann'S Creamy Mayonnaise
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 125 g Mooz Butter Garlic & Herbes
• 100 g Baby Spinach
• 150 g Mooz Cream Cheese
• 50 g Sakthi Curry Powder
• 300 g Nutty Yogi Almond Flour (With Skin)

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 3 chicken breasts in seasoned water with salt and pepper until fully cooked. Remove from water, let cool slightly, and shred into bite-sized pieces.
3. 3. In a buttered 11 x 7 x 2-inch casserole dish, layer 1 package of spinach and the shredded chicken evenly.
4. 4. In a mixing bowl, combine 1 package of cream cheese, 1/2 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon curry powder. Mix well and spread the mixture evenly over the layered ingredients in the casserole dish.
5. 5. Skip the shredded sharp cheese and proceed directly to the next step.
6. 6. In a small bowl, mix 1/2 cup almond flour with 2 tablespoons melted butter to create a crumbly topping. Sprinkle this mixture over the casserole layer.
7. 7. Bake the casserole in the preheated oven for 20 to 25 minutes, or until it is bubbling and heated through.
8. 8. Remove from the oven and let it rest for 5 minutes before serving. Enjoy as is or pair with a fresh green salad.