Low Carb Chicken & Vegetable Alfredo Casserole

A tasty Chicken & Vegetable casserole
in a simple Alfredo sauce.

Ingredients:
avocado or olive oil cooking spray
8 ounces cream cheese, at room temperature**
2/3 cup sour cream
1/2 cup heavy cream
1/4 cup mayonnaise
3 - 4 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 (14 ounce) can artichoke hearts (in water)
4 cups cooked chicken, cubed
6 slices of bacon, cooked & chopped
8 ounces fresh baby spinach leaves
1 cup freshly grated parmesan cheese
1 1/2 cups grated mozzarella cheese

Method:
Preheat oven to 375*. Spray a 9 x 13 baking pan with cooking spray and set aside. 
Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt, pepper and paprika to a very large bowl. Mix together with a whisk or electric mixer. 
Drain the artichokes and chop. Add to the ingredients in the bowl. Add the chicken, bacon, spinach and parmesan. Stir until all of the ingredients are well mixed. Layer evenly into the prepared pan. Sprinkle the mozzarella on top. Bake for 20 minutes.  Increase the heat to 400* and bake 5 minutes longer, or until the cheese is golden in color. 

Let stand for a few minutes, before serving. Cut into 6 portions. Serves 6.

Nutritional info per serving, approximately:
755.67 calories ~ 59 grams fat ~ 8.43 grams net carbs ~ 42.44 grams protein

**If the cream cheese is not at room temperature, it can be warmed in a microwave oven, by heating at 20 second intervals, until slightly softened.

Notes: I am not fond of Alfredo sauce and my husband does not like cooked spinach or artichoke hearts. So, it is surprising that we both loved this casserole! Very flavorful and satisfying.