Spinach Artichoke Chicken Casserole

 

Spinach and Artichokes are such a delicious combination. In my teen years, I worked at Panera Bread Company, when they still had their original Turkey Artichoke Panini. It was all kinds of awesome. I used to bring one home with me every day when I got off work. I was also the heaviest I’d ever been in my life….but lets not get into that 😉
I started thinking in the direction of making a paleo turkey artichoke panini….but bread really is not my thing. Actually, baking is really not my thing. At all. So I will save that for a day when I am feeling truly ambitious. As for now, I decided a casserole would be much easier. And everyone loves easy, right? Right.

Spinach Artichoke Chicken Casserole
Serves 4
Ingredients:

• 2 Chicken breasts, cooked and shredded
• 1 16oz package of fresh spinach
• 1 14oz can artichoke hearts, drained
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 C parmesan cheese (Omit for dairy-free)
• 1 C paleo mayo
• 1/2 C coconut cream (or raw dairy cream)
• 1/2 C crushed pork rinds
• 4 TB olive oil or coconut oil
• 1 tsp black pepper
• 1/4 tsp paprika

Directions:

• Preheat oven to 350
• In a large pot, heat 2 TB oil over medium-high.
• Add onions and garlic, sauté for 3 minutes.
• Add remaining oil and spinach.
• Cover and cook for 4-5 minutes, tossing occasionally, until wilted.
• Remove from heat and stir in cream, mayo, and 1/2 C parmesan cheese.
• Stir in chicken and seasonings, and transfer to baking dish.
• Bake for 20 minutes.
• Combine pork rinds with remaining parmesan cheese, and spread on top.
• Increase heat to 400 and broil for 10 minutes.

I imagine this would make a great Spinach Artichoke Dip, if you just leave out the chicken. (which is what I was going to use it for in the first place)

I have not tried it yet without the cheese, but when I do, I will probably add in an egg to act as a binding agent….I think it would be a bit watery otherwise.