Chicken Artichoke Alfredo Keto Casserole
Spring is just around the corner and, if you're like most of us, it can't come soon enough! St. Patrick's Day is the perfect time to get out of the winter blues by going green!
It's easy being green with Kale Kbosh Crust and this delicious spring-time recipe that combines shredded chicken, spinach, artichokes and creamy, keto-friendly alfredo sauce.
Start by making a big pot of this amazing
shredded chicken recipe
which can be used for this plus many other
delicious keto recipes like
fajitas, quesadillas, burritos and
chicken salad wraps!
Ingredients
2 pounds boneless and skinless chicken breast and/or thighs
4 cups chicken stock
2 cups water
1 tomato cubed
1 white onion, roughly chopped
1/4 cup fresh parsley
1 tsp salt
1 tsp freshly ground pepper
4 garlic cloves, smashed
1 tsp rosemary
1 tsp thyme
Directions for Shredded Chicken
In a large stock pot or 5 quart Dutch Oven, combine water, stock, vegetables, herbs and seasonings
Bring to a slow boil
Chop chicken into medium-sized pieces
Reduce heat and add chicken
Cover and cook for 30 minutes
Strain liquid from the pot (save stock for later!)
Place chicken in 350 degree oven, covered, for 20 minutes
Remove chicken and cool
Use a fork to shred the chicken
For the Casserole
Ingredients
1 cup shredded chicken
1 Kale Kbosh Crust
one 15-ounce can artichoke hearts, quartered
4 ounces cream cheese
1/2 cup sour cream
1/2 cup mayo
1/2 stick butter
1/2 cup heavy whipping cream
1/2 cup chicken stock
1 cup fresh spinach
1 tsp salt
1 tsp pepper
1 TBS fresh parsley
1 tsp fresh chives
1/2 cup shredded parmesan cheese
1 cup shredded mozzarella cheese
Directions
Step One
Heat the Kale Kbosh Crust in a
non-stick pan for 2 minutes per side.
Step Two
In a saucepan, combine cream, cream cheese, butter, salt, pepper & herbs and bring to a simmer until butter and cream cheese melts.
Whisk until creamy.
Let Cool.
Place mixture in a food processor.
Add mayo, parsley, 1/2 of the parmesan and 1/2 of the mozzarella.
Blend until creamy.
Step 3
In a mixing bowl, combine the cream sauce, shredded chicken, spinach and artichoke hearts and mix together.
Step 4
Place Kbosh Crust in the bottom of a baking dish.
Pour mixture over the crust.
Sprinkle remaining cheese over the top.
Bake in a 350 degree oven for 20-25 minutes
until cheese melts.
Garnish with more freshly chopped parsley and chives.
Serving Suggestion
Divide into 2-4 smaller, individual
crock pots casserole dishes.
Top with more cheese and bake until
cheese bubbles and browns slightly.
Garnish with more parmesan and fresh oregano, basil or parsley leaves for an early spring comfort food that's a sure cure for
the winter blues.
Enjoy!
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