Tuscan Chicken Casserole – Low Carb, Grain Free, THM S

• Gluten free

• Meat

  • 2 1/2 lb Chicken, tenders

• Produce

  • 5 oz Baby spinach, fresh
  • 12 Basil, fresh leaves
  • 1 tsp Garlic powder, roasted or regular
  • 2 tbsp Sundried tomatoes

• Canned Goods

  • 3 oz Cooking liquid from the chicken or chicken stock

• Baking & Spices

  • 1/2 tsp Salt

• Dairy

  • 8 oz Cream cheese
  • 12 slices Provolone cheese

• Liquids

  • 3 tbsp Water

Found on joyfilledeats.com

Description

Ingredients

• 2.5 - 3 lb chicken tenders
• 2 tbsp sundried tomatoes
• 3 tbsp warm water
• 12 fresh basil leaves
• 8 oz cream cheese
• 1 tsp roasted or regular garlic powder
• 1/2 tsp salt
• 3 oz cooking liquid from the chicken or chicken stock
• 5 oz fresh baby spinach
• 12 slices provolone cheese

Directions

• Preheat oven to 350.
• Cook the chicken tenders until cooked through. I cook mine in a covered casserole dish for 30 minutes at 350. Reserve 3 oz of the cooking liquid and drain the rest.
• In a small blender or food processor puree the sundried tomatoes and warm water until they are pureed. Add the basil and process until it is chopped. In a medium bowl mix the sundried tomato puree, cream cheese, garlic powder, salt, and cooking liquid or chicken stock. Once it is fairly smooth mix in the spinach.
• Spread the sauce on top of the chicken tenders. Top with the provolone cheese. Bake for an additional 15 minutes or until the cheese is bubbly.