Spinach & Artichoke Casserole with Chicken and Cauliflower R
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.