Keto Bacon Siniach Chicken Alfredo Casserole
This chicken casserole is rich, creamy and so delicious - A great dinner option for a busy night!
Cooking time: 30 min
Yields 6 servings
§ 3 large chicken breast, boneless skinless
§ 2 cup spinach, rinsed and chopped
§ 4 oz Monteray Jack cheese (or Mozzarella)
§ 2/3 cup cooked bacon, cut in pieces
The Alfredo sauce
§ 1 tablespoon unsalted butter
§ 4 cloves garlic, minced or 1 teaspoon garlic powder
§ 2 cups heavy cream
§ 4 oz cream cheese
§ 1/4 cup low sodium chicken stock
§ 2/3 cup Parmesan cheese
§ Fresh cracked black pepper
§ Fresh chopped parsley
§ 3 cloves garlic, minced
§ 1 tablespoon olive oil
§ 1/2 teaspoon Italian seasoning, optional
§ Sea Salt and fresh cracked black pepper
1. To make the chicken Alfredo casserole with spinach: Add olive oil, garlic, Italian seasoning, and red pepper flakes into a Ziplok bag along with 1 teaspoon of salt and ½ teaspoon black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken is covered in the marinade, set aside for 10-15 minutes while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
2. In a medium saucepan, add the butter and garlic over medium heat, cooking until aromatic, about 30 seconds. Add the cream, cream cheese, and chicken stock, stir well and bring to a boil. Add in the Parmesan, parsley, and pepper, stirring constantly until the cheese has melted and no lumps remain.
3. Arrange chicken breasts drained from the marinade in a baking dish. Top with chopped spinach then spread the Alfredo sauce over. Sprinkle mozzarella and finish with crisp bacon.
4. Bake the chicken casserole for 25-30 minutes, depending on the size of chicken breasts. Chicken is done when cooked through to an internal temperature of 165˚F (75°C). Sprinkle with more chopped parsley.
Per serving: Fat – 102.63g, Protein – 100.83g, Carbs – 28.1g