Servings: 6

16 to 20 ounces cooked chicken, shredded 16 to 20 ounces cooked chicken, shredded
• 2 cups finely grated cheddar cheese, divided • 2 cups finely grated cheddar cheese, divided
• 6 slices cooked bacon, crumbled • 6 slices cooked bacon, crumbled
• 5 ounces fresh baby spinach • 5 ounces fresh baby spinach
• 4 Tbs unsalted butter • 4 Tbs unsalted butter
• 1 Tbs minced garlic • 1 Tbs minced garlic
• 3/4 cup zero sugar ketchup • ¾ cup zero sugar ketchup
• 1 Tbs apple cider vinegar • 1 Tbs apple cider vinegar
• 1/2 Tbs Worcestershire sauce • ½ Tbs Worcestershire sauce
• 1/2 tsp liquid smoke • ½ tsp liquid smoke
• 1/2 tsp onion powder • ½ tsp onion powder
• 1/2 tsp garlic powder • ½ tsp garlic powder
• 1/2 tsp black pepper • ½ tsp black pepper
• 1 tsp salt • 1 tsp salt
• 1/2 tsp smoked paprika • ½ tsp smoked paprika
• 1/4 cup chopped red onion • ¼ cup chopped red onion
• sugar substitute = 3 Tbs sugar • sugar substitute = 3 Tbs sugar
• 1/2 Tbs red pepper flakes • ½ Tbs red pepper flakes

Preheat oven to 350°F.
Make the sauce by adding the ketchup, vinegar, Worcestershire sauce, liquid smoke, onion powder, garlic powder, salt, pepper, paprika, sugar substitute, and red pepper flakes to a small sauce pot on medium heat. Stir and cook until it just begins to bubble allowing the flavors to come together. Remove from heat and set aside. Remove from heat.
Add butter to a skillet on medium high heat. When melted add the onions and garlic and cook for 30 seconds. Add the spinach. Stir and cook until the spinach is wilted.
Using a large mixing bowl, mix together the chicken, 1 cup of cheese and spinach. Stir in the sauce. Mix until fully blended.
Add the chicken to a lightly oiled 8x12 baking dish.
Evenly distribute the bacon over the chicken.
Top with remaining cheese.
Bake for 15 to 20 minutes or until the heated through.
Serve hot.

331 calories / 22.66g fat / 4.05g net carbs / 24.39g protein  331 calories / 22.66g fat / 4.05g net carbs / 24.39g protein