Keto Baked Chicken And Spinach Casserole Recipe

About this recipe

A delicious and creamy keto-friendly casserole featuring tender chicken, spinach, and a cheesy topping, perfect for a satisfying dinner.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• - Cathedral City Mature Cheddar Cheese
• 290G Portland Mills Jamaican Curry Powder, 290G
• NaN Old India Blanched Ground Almond Flour

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Squeeze any excess liquid out of the thawed spinach and spread it evenly in a 9 x 13-inch baking dish.
3. 3. Arrange the chicken breasts on top of the spinach in a single layer.
4. 4. In a mixing bowl, combine 1 cup of mayonnaise, 2 cans of cream of chicken soup, 1 tablespoon of lemon juice, and 1 teaspoon of curry powder. Mix until smooth and well combined.
5. 5. Spread the mayonnaise mixture evenly over the chicken breasts, ensuring they are fully coated.
6. 6. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of the dish.
7. 7. Top with 1/2 cup of buttered bread crumbs for a crunchy finish.
8. 8. Bake in the preheated oven for 1 to 1 1/2 hours, or until the chicken is fully cooked and the top is golden brown.
9. 9. Remove from the oven and let it rest for 5 minutes before serving.