Anti Inflammatory

Spinach & Artichoke Casserole with Chicken and Cauliflower R




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1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breasts, cut into bite-size pieces

¼ teaspoon salt

¼ teaspoon ground pepper

2 cloves garlic, minced

1 (14 ounce) can artichoke hearts, rinsed and chopped

4 cups fresh or frozen cauliflower rice (see Tip)

3 cups coarsely chopped fresh spinach

4 ounces reduced-fat cream cheese

1 cup shredded dill Havarti cheese, divided

1 tablespoon chopped fresh dill


Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.

Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.

Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.


Serving Size



428 kcal

Total Fat

22 g

Saturated Fat

11 g

Unsaturated Fat

0 g

Trans Fat



136 mg


776 mg

Total Carbohydrate

14 g

Dietary Fiber

5 g

Total Sugars

3 g


39 g




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