Before going in the oven

Out of the oven - hot and bubbly and oh, so creamy good!


This is incredibly flavorful and wonderful served in low-carb crepes as well.  You could use freshly grated Parmesan cheese, although I used the kind in a can or bottle.  This is a quick and easy, filling supper (nice and low in carbs) using rotisserie chickens.  This will be a go-to recipe for me from time to time.  The Alfredo Sauce is a keeper for other uses as well.  

12 oz frozen spinach (340 g)
6 cups diced cooked chicken (1.5 L)
  (rotisserie chickens work well)
Alfredo Sauce:
8 oz cream cheese (250 g)
1/cup butter (125 mL)
1/cup water (125 mL)
1 cup whipping cream (250 mL)
2 oz Parmesan cheese (60 g)
2 oz Mozzarella chunks (60 g)
11/tsp crushed garlic (7 mL)
  (bottled kind)
1/tsp black pepper (2 mL)

2 tbsp Parmesan cheese for the top (30 mL)

Preheat oven to 350°F (180°C).

Nuke frozen spinach 33 to 4 minutes or thaw naturally and squeeze out excess moisture using a spoon and pressing spinach in a colander over a bowl.  Discard the liquid that collects in the bowl.

In large bowl, combine spinach and chicken.

Alfredo Sauce:  In nonstick frying pan over medium heat, combine cream cheese, butter, water, whipping cream, 2 oz (60 g) Parmesan cheese, Mozzarella chunks, garlic and black pepper.  Stir occasionally as it melts and reduce the heat as necessary.  Use a whisk to gently combine until the sauce thickens to your liking.  If it is too thick, add more water.  Add sauce to chicken and spinach and stir to combine well.  Turn out into a 9 x 13-inch (2 L) casserole dish.  Sprinkle with Parmesan cheese and bake 20 to 25 minutes, or until hot and bubbly.

Yield:  6 large servings
1 serving
573.6 calories
54.7 protein
36.3 g fat
1.9 g fiber
3.9 g net carbs