Keto Pesto Chicken Casserole with Spinach

INGHREDIENTS:

• 1 -5 oz bag raw baby spinach
• 6 chicken breasts about 22 oz
• 8 oz cream cheese
• 4 oz basil pesto
• 1/2 cup sour cream
• 1/2 cup parmesan cheese grated
• 3 tablespoons Frank’s Red Hot Sauce. You can also use the same amount of Sriracha too!
• 1 cup Mozzarella cheese

INSTRUCTIONS:

1. In a medium size bowl, mix the cream cheese, basil pesto, sour cream, parmesan cheese, and Frank’s Red hot sauce until it’s fully combined.
2. In a 9 x 13 casserole dish, add a layer of raw baby spinach first.
3. Then place the raw chicken breasts on top of the spinach.
4. Then spread the cream cheese mixture on top of the chicken breasts until each one is fully coated.
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You can find complete recipes click here!

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