October Recipe: Spinach Chicken Casserole

It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.

  • The Ingredients
    • 2 large boneless, skinless chicken breasts, cut in half horizontally
    • 8 oz cream cheese, softened
    • 2 cups fresh spinach, rinsed
    • 1 tablespoon olive oil
    • 4 oz shredded mozzarella cheese
    • 2 cloves of garlic, minced fine
    • The marinade:
      • 5 cloves garlic, minced fine
      • 1-2 tablespoon olive oil (depending on the size of your chicken breast
      • 1/2 teaspoon onion powder
      • pinch of salt (equivalent to 1 teaspoon for me)
      • 1/2 teaspoon black pepper
      • 1/2 teaspoon red pepper flakes, optional for a bit of heat
      • 1/2 teaspoon Italian seasoning
  • The Way of Preparing
    • Preheat oven to 400°F, 200°C, or gas mark 6.
    • Add the marinade ingredients in to a zip-top bag and squish to combine. Add your halved chicken breasts and close the bag, letting as much air as possible out of the bag.
    • Massage the marinade into the chicken breast and allow to rest on the counter for fifteen minutes or for one hour in the refrigerator.
    • Wilt the spinach with the garlic and a pinch of salt, or use two cups of pre-cooked spinach, well drained.
    • Remove the chicken breasts from the marinade and place in a baking dish.
    • Spread the softened cream cheese over the chicken breasts. Arrange the spinach on top of the cream cheese and sprinkle mozzarella over the top.
    • Bake at 400°F for 25-30 minutes or until the chicken has reached an internal temperature of 165°F/75°C.
    • Remove from the oven and let rest for five minutes before serving.
  • Notes
    • I’ve also been known to throw caramelized onions between the spinach and the cream cheese.
    • You can also cook the chicken on a bed of fresh sliced mushrooms to add a little more umph to the dish.

This is a quick, ketogenic friendly meal that usually takes half an hour to whip together, not counting the marinade time. It’s an easy weekday toss-together that is easy and delicious and it doesn’t spike my blood sugar when we serve it with riced cauliflower.

2 thoughts on “October Recipe: Spinach Chicken Casserole

    1. I don’t have a source, unfortunately. It’s just a recipe cobbled together that I ran through MyFitnessPal to see if it qualified as ketogenic.

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