Leftover Chicken Casserole

I always have leftover, usually boiled, chicken from making broth.
This is an easy way to use the chicken and make a family meal that is low-carb and primal 🙂

Leftover Chicken Casserole
1T olive oil or your favorite cooking fat
1 small onion, diced
1 clove garlic, sliced thin or minced
2 cups cooked chicken, chopped
12oz frozen chopped spinach, thawed and squeezed as dry as possible
4oz cream cheese, at room temp or softened
2oz heavy cream
2T mayonnaise
1 cup shredded cheddar cheese
salt and pepper to taste
4 Tablespoons shredded parmesan cheese as a topping

Saute the garlic and onion in the oil until fragrant (2-3 minutes) then add the spinach and heat through.
Heat the cream cheese, mayonnaise and cream in a microwave safe cup and stir to blend.
Mix everything except the Parmesan cheese together in a microwave or oven safe casserole and pat down gently. Sprinkle the Parmesan on top.
Microwave for 5 minutes on high OR bake in a 400f oven for 15 minutes until bubbly THEN top with the parmesan and bake an additional 10 minutes until the top is lightly browned.


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