Healthy Spinach Artichoke Chicken with Cauliflower Rice Casserole Recipe
Spinach & Artichoke Chicken Bake
1/4 of recipe: 374 calories, 13g total fat (7g sat. fat), 965mg sodium, 23.5g carbs, 7g fiber, 7g sugars, 40g protein
Click for WW Points® value*
Prep:
25 minutes
Cook:
1 hour
Ingredients:
3/4 cup whipped cream cheese
1/2 cup shredded part-skim mozzarella cheese
2 tbsp. grated Parmesan cheese, or more for topping
1 tbsp. chopped garlic
2 tsp. garlic powder
2 tsp. onion powder
1/4 tsp. salt, divided
4 cups frozen riced cauliflower, thawed and squeezed dry
3 1/2 cups frozen chopped spinach, thawed and squeezed dry
One 14-oz. can (about 1 1/2 cups) artichoke hearts, drained and chopped
1 lb. raw boneless skinless chicken breast, cut into bite-sized pieces
1/4 tsp. black pepper
1/4 cup panko breadcrumbs
Directions:
Preheat oven to 375ºF. Spray an 8" X 8" baking pan with nonstick spray.
In a large bowl, combine cream cheese, mozzarella, Parm, garlic, garlic powder, onion powder, and 1/8 tsp. salt. Mix well. Add riced cauliflower, spinach, and chopped artichoke hearts. Stir to combine.
Transfer half of the mixture to the baking pan, and smooth into an even layer. Add chicken in an even layer, and season with pepper and remaining 1/8 tsp. salt. Layer remaining spinach-artichoke mixture over the chicken, and smooth out the top.
Cover with foil, and bake for 30 minutes, or until hot and bubbly.
Remove foil, and top with breadcrumbs. Bake until chicken is cooked through and crumbs have browned, about 30 minutes.
MAKES 4 SERVINGS
HG Tip: Know you’re going to make this tomorrow? Let the frozen veggies thaw overnight in the fridge so they’re ready to use!
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Know any spinach-artichoke-dip fans? Send them this casserole recipe loaded with chicken and cauliflower rice for bonus nutrition…
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