Spinach Artichoke Chicken Casserole

katrinapri
katrinapri Posts: 256 Member
edited November 2024 in Recipes
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Spinach Artichoke Chicken Casserole
6-8 pieces of chicken
1 bag frozen spinach
1 tbs minced garlic
1 small jar chopped artichoke
Parmesan cheese
5 oz mushrooms
1 cup heavy cream
6 bone in chicken thighs or any cuts of chicken you like.
Your fav seasonings
Sauté mushrooms, spinach, and garlic in a pan, mix with the chopped artichoke hearts and cheese. Marinade chicken with seasonings and a little olive oil for a few hours before cooking if you like. Place spinach mixture on bottom of baking dish and place chicken on top and bake at 350° for 40 min or until cooked through. Top with cheese at the last 10 minutes.

Replies

  • AngryViking1970
    AngryViking1970 Posts: 2,847 Member
    Wow, does this look good. It doesn't say when to add the cream, but I bet you don't even need it.
  • tinascar2015
    tinascar2015 Posts: 413 Member
    A cup of heavy cream? Seriously? Surely there has to be a substitute. I never even cooked with heavy cream when I wasn't dieting.
  • katrinapri
    katrinapri Posts: 256 Member
    tinascar2015 wrote: »
    A cup of heavy cream? Seriously? Surely there has to be a substitute. I never even cooked with heavy cream when I wasn't dieting.

    I personally used almond milk, but to each their own
  • katrinapri
    katrinapri Posts: 256 Member
    AngryViking1970 wrote: »
    Wow, does this look good. It doesn't say when to add the cream, but I bet you don't even need it.

    You are so right! I used almond milk myself.
  • katrinapri
    katrinapri Posts: 256 Member
    Always remember you can alter any recipe! :)
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    tinascar2015 wrote: »
    A cup of heavy cream? Seriously? Surely there has to be a substitute. I never even cooked with heavy cream when I wasn't dieting.

    Evaporated (canned) skim milk is often a good substitute for cream. Fat free yogurt or sour cream works too, though it would give it a slightly different taste.
  • katrinapri
    katrinapri Posts: 256 Member
    Need2Exerc1se wrote: »
    tinascar2015 wrote: »
    A cup of heavy cream? Seriously? Surely there has to be a substitute. I never even cooked with heavy cream when I wasn't dieting.

    Evaporated (canned) skim milk is often a good substitute for cream. Fat free yogurt or sour cream works too, though it would give it a slightly different taste.

    That's an awesome substitute! I'm going to try it myself next time. I also use low carb milk. It still has that thickness to it.
  • littlebee55
    littlebee55 Posts: 71 Member
    That looks and sounds delicious! You wouldn't happen to know a calorie count would you?
  • katrinapri
    katrinapri Posts: 256 Member
    edited March 2015
    littlebee55 wrote: »
    That looks and sounds delicious! You wouldn't happen to know a calorie count would you?

    Thank you! It's about 184 cal, 6g fat, 4g carbs, 17g protein. It can vary depending on what substitute you use for the cream.
  • ebakercota
    ebakercota Posts: 1 Member


    Thank you! It's about 184 cal, 6g fat, 4g carbs, 17g protein. It can vary depending on what substitute you use for the cream.[/quote]

    184 cal sounds great, but what is the srrving size?
  • Raaneve
    Raaneve Posts: 692 Member
    I gave this a spin and used non-fat ricotta cheese instead of the cream.

    Delicious! :)
  • katrinapri
    katrinapri Posts: 256 Member
    Raaneve wrote: »
    I gave this a spin and used non-fat ricotta cheese instead of the cream.

    Delicious! :)

    I'm so glad you gave it a try! I will try that variation next time :D
This discussion has been closed.

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