Keto Chicken Spinach & Artichoke Casserole


Step 1Preheat your oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional).

Step 2Grease a large baking dish with butter or ghee. Lay the chicken pieces out in a single layer in a shallow baking dish. (If you're using frozen chicken, make sure it's completely defrosted and all excess moisture is removed.)

Step 3Using a mini food processor, or a knife, finely chop the artichoke and garlic.

Step 4Place in a small mixing bowl with the spices, mayonnaise and yoghurt and mix to combine.

Step 5Squeeze all of the moisture out of the spinach and mix through. Add 2/3 of the grated cheeses and stir through.

Step 6Pour the sauce over the chicken and top with the remaining grated cheeses.

Step 7Bake for 40 to 45 minutes. Store in a covered dish in the fridge for up to 3 days or portion out and freeze.