Keto Chicken Artichoke And Spinach Bake Recipe
Fusion cuisine · 1000 calories
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
- 350G Typically Daylesford Organic Chicken Breasts
- 395G Heinz Mayonnaise 395g
- - Sunita Lemon Juice Organic
- - Cathedral City Mature Cheddar Cheese
- 200G Mergulo Original Plant-Based Butter
- 200 Ml Isigny Sainte Mere Aop Creme Fraiche
- 290G Portland Mills Jamaican Curry Powder, 290G
- NaN Old India Blanched Ground Almond Flour
Instructions
- 1. Preheat your oven to 350°F (175°C).
- 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. In a buttered 11 x 7 x 2-inch casserole dish, layer 1 can of drained and quartered artichoke hearts, 1 package of thawed, drained, and squeezed spinach, and the shredded chicken evenly.
- 4. In a mixing bowl, combine 1/2 cup creme fraiche, 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. Sprinkle 3/4 cup shredded sharp cheese evenly over the top.
- 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 cheese layer.
- 7. Bake the casserole in the preheated oven for 20 to 25 minutes, or until it is bubbling and heated through.
- 8. Remove from the oven and let it rest for 5 minutes before serving. Enjoy as is or pair with a fresh green salad.