Chicken And Spinach Breakfast Casserole Food

CHICKEN AND SPINACH CASSEROLE

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

CREAMY CHICKEN AND SPINACH CASSEROLE

Steps:

• Heat the oven to 350 F. Lightly butter a 2-quart baking dish.
• Drain the cooked spinach in a colander, squeezing or pressing to get as much of the water out as possible. Spread the spinach in the bottom of the prepared baking dish.
• In a medium saucepan over medium-low heat, melt 3 tablespoons of butter. Add the flour and seasoned salt to the butter and cook, stirring, for 2 minutes. Gradually add the milk and cook, stirring constantly, until thickened. Stir in the Parmesan cheese and cream. Cook, stirring until the cheese has melted. Taste and add salt and pepper, as needed. Add the chicken to the sauce and stir to blend.
• Pour the chicken and sauce mixture over the spinach layer in the baking dish.
• Melt the remaining 2 tablespoons of butter in the microwave or in a saucepan on the stovetop. Toss the butter with the soft breadcrumbs. Spread the crumbs over the casserole.
• Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned. To brown the topping a little more, turn the broiler on and broil for a minute or two before you take it out of the oven.

CHICKEN AND SPINACH CASSEROLE

Steps:

• Bake the chicken breasts and dice into 1/2 inches cubes.
• Drain the spinach until very dry.
• Melt the butter in a large pot.
• Add the garlic and onions, minced fine.
• Sweat in the pot until soft.
• Add the flour and whisk until combined.
• Cook the Roux until it turns a blond color.
• Whisk in 1 cup of cold milk.
• When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
• Bring to a soft boil.
• Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
• In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
• In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
• Spread this mixture into a greased 9x13 in pan.
• Combine the breadcrumbs and olive oil.
• Sprinkle evenly over the casserole.
• Top with the remaining cheese.
• Bake in a 375 Degree oven for 35 minutes.
• Let rest 10 minutes before serving.

SPINACH BREAKFAST CASSEROLE!

Steps:

• Preheat oven to 325.
• In a large mixing bowl combine eggs, milk, mustard, and salt; stir well.
• Spread 1/2 of bread cubes evenly in the bottom of a greased 9x13 pan.
• Sprinkle with 1/2 of veggies, ham, and cheese over bread.
• Repeat layering using the remainder of the ingredients(not eggs yet).
• Now- pour egg mixture slowly and evenly over casserole
• Bake for 55-60 minutes or until your eggs are set.
• Serve with a fruit salad for a beautiful brunch!

SPINACH AND CHICKEN CASSEROLE

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.