| 2⅞ cups 1 tbsp | Spinach, frozen | |
| 2 lb | Chicken Breast, skinless, raw | |
| ⅞ cup 1 tbsp 2 tsp | Cream cheese, full fat | |
| ⅜ cup 5¾ tsp | Sour Cream, light, 10% fat | |
| ½ cup 1 tsp | Mayonnaise, regular | |
| 1 tsp | Mustard | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 3 tbsp | Onions, white or yellow, raw, chopped | |
| 1 cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| 3.67 oz | Bacon, Pancetta, Cured Pork Belly | |
| ½ cup ⅜ tsp | Mozzarella, cheese, low moisture, whole milk, shredded | |
| 74.54 oz | altogether (view nutrition facts) |
Preparation
- Serving size:9.30 oz (calculated)Notes: 1 cup of creamy chicken
- Temperature: 350 °F
- Thaw the spinach and drain it.
- Optionally fry the bacon until it is crisp. Chop it up.
- Cut the chicken into bite-sized chunks.
- Combine the cream cheese, sour cream, mayo, mustard and spices and mix until well combined.
- Mix in the parmesan, spinach and chicken chunks.
- Add everything to an oven-safe dish. You can use a 9x13 casserole for 8 servings.
- Sprinkle with the the chopped bacon and grated mozzarella.
- Bake until the chicken is cooked through and the cheese has melted and browned, about 35 minutes.
- You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count498 kcal
- % of calories by macros
Fat 66.3 % 330 kcal 36 g Net Carbs 3.0 % 15 kcal 3.6 g Dietary Fiber 0.6 % 3 kcal 1.7 g Protein 30.1 % 150 kcal 37 g - Approx. WW SmartPoints™13.4
- Cholesterol 139.2 mg
- Sodium 546.2 mg
- Fat 36.3 g
- Saturated Fat 14.4 g
- Trans Fat 0 g
- Carbohydrates 5.3 g
- Dietary Fiber 1.7 g
- Total Sugars 2.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 37.1 g
- Calcium 316 mg
- Iron 1.7 mg
- Magnesium 88 mg
- Potassium 726.6 mg
- Zinc 2.1 mg
- Vitamin A (Retinol Equivalents) 514.8 mcg
- Vitamin B12 0.8 mcg
- Vitamin C 3.7 mg
- Folate 97 mcg
- Folic Acid 2.6 mcg