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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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From a low carb bulletin board. I'm personally not on a low carb diet, and I haven't actually tried it yet, but I love all of these ingredients and this sounds fantastic! Ingredients:
1 whole deboned roasting chicken (pick up a roasted chicken at your grocery) |
1 lb frozen spinach, defrosted and drained |
2 -3 cups fresh spinach (i used 1/2 a bag of fresh, about 5 oz) |
1 cup sour cream |
1 cup mayonnaise |
3 tablespoons dijon mustard |
2 minced garlic cloves |
2 sliced green onions |
1 sprig fresh rosemary, branch stripped |
1/2 teaspoon italian herb seasoning |
1 cup fresh parmesan cheese (no green can, please) |
2 cups grated swiss cheese |
5 ounces diced cooked ham |
1/2 teaspoon black pepper |
Directions:
1. This seems like a lot of work, but really isn't. I tend to go for more of the baked or grilled dishes on the weeknight, as they're easier, and we like getting the protein and veggies all together.
2. So I de-boned the freshly roasted chicken and placed all the pieces in the bottom of a 9 x 13 [sprayed] baking dish.
3. Sprinkle the drained and defrosted spinach on top of the chicken, along with the fresh spinach (yum!). Kind of mix it up with your fingers.
4. In a separate bowl, combine sour cream, mayo, Dijon mustard, garlic and spices and all cheeses-mixing completely.
5. Spread this mixture over the chicken and spinach (not mixed in it) and pop into a 375 oven for 30 minutes, un-covered.
6. Remove and sprinkle the ham on top, and return to the oven, running it under the broiler (on the middle rack) for about 10-minutes, until browned and bubbly.
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