KETO CHICKEN FLORENTINE CASSEROLE

Ingredients:

• 4 cups cooked chicken breast, shredded or cubed
• 2 tablespoons olive oil or butter
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 8 ounces fresh spinach
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• Salt and pepper to taste
• 1/4 cup sun-dried tomatoes (optional)
• 1/4 cup crispy bacon bits (optional)

Instructions:

1. Preheat the Oven:
   Preheat your oven to 375°F (190°C).
2. Prepare the Chicken:
   If not already done, cook the chicken and shred or cube it into bite-sized pieces. Set aside.
3. Sauté the Vegetables:
   Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Cook the Spinach:
   Add the fresh spinach to the skillet and cook until wilted. This should take about 2-3 minutes. Once done, remove the skillet from heat.
5. Make the Cream Sauce:
   In a mixing bowl, combine the heavy cream, softened cream cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until smooth.
6. Combine Ingredients:
   Add the shredded chicken, sautéed spinach and onion mixture, and sun-dried tomatoes (if using) to the cream sauce. Stir everything together until well combined.
7. Assemble the Casserole:
   Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the top with mozzarella cheese, Parmesan cheese, and crispy bacon bits (if using).
8. Bake:
   Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
9. Serve:
   Remove from the oven and let it cool for a few minutes before serving.