Prep Time:
Yield:Description
Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in.
Ingredients
- 1 lb chicken, cooked and shredded
- 2 C cooked rice or grated cauliflower
- 1/2 Tbsp fat of choice for greasing pan
- Additional 1 Tbsp fat if using cauliflower rice
- 10 oz frozen spinach, thawed & drained
- 10 oz jar of artichokes, drained & chopped
- 1/3 C mushrooms, diced small
- 8 oz dairy free cream cheese or soft cashew cheese for paleo option, cubed
- 1 can full fat coconut milk
- 1/4 C chicken broth
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 4 oz bag plantain chips, crushed
Instructions
- Preheat oven to 350ºF and grease a 9x13 inch baking dish.
- If using cauliflower rice, sauté in a little bit of fat until translucent.
- Add the spinach and artichokes to the baking dish and season with a little of the salt, pepper, and garlic. If the chicken is unseasoned, salt and pepper it. Add the chicken, rice, and cheese to the dish.
- In a small saucepan, combine the coconut milk, chicken broth, mushrooms, and some pepper to taste (add salt if the broth is unsalted). Bring to a boil then reduce to a simmer for about 10 minutes.
- Pour this mixture over the ingredients in the baking dish. You can strain out the mushrooms if you like. Stir to combine everything.
- Bake for 30 minutes or until the center is hot and it starts to bubble around the edges. Top with crushed plantain chips and return to the oven for an additional 15 minutes to allow the topping to toast a bit.