Chicken Spinach Artichoke Casserole Food

HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
• In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
• Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
• Let the casserole sit for 10 minutes before serving.

ARTICHOKE & SPINACH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

CHICKEN, ARTICHOKE & SPINACH CASSEROLE

Steps:

• 1) Squeeze spinach in cheesecloth to remove excess water and place in 9" X 9" casserole dish.
• 2) Dust chicken tenderloins with Tony Catchere's seasoning and place atop spinach.
• 3) Combine mayo, artichokes, parmesan, garlic, and blend well.
• 4) Spread mixture over chicken.
• 5) Top with pecan crumbs.
• 6) Bake at 350 degrees for about 30-35 minutes.
• 7) Serve with rice or a baked potato.

CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET

Steps:

• Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
• Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
• Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.

CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta as directed on package; set aside.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper; cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove from skillet; set aside. Reduce heat to medium; in same skillet, add onion and garlic. Cook 2 to 3 minutes or until tender.
• In large bowl, beat mayonnaise, sour cream and milk with whisk. Stir in onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers and Monterey Jack cheese. Add pasta and chicken; stir until combined. Transfer mixture to baking dish.
• Bake 40 to 45 minutes or until cheese is melted and casserole is heated through.
• If making ahead to bake and serve at a later date: Line 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, leaving enough overhang to completely enclose assembled casserole. Spread mixture in large shallow pan; cool mixture completely, covered, 30 to 45 minutes in refrigerator. Spoon mixture into baking dish; cover with another layer of plastic wrap. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Spray 13x9-inch (3-quart) baking dish with cooking spray. Remove plastic wrap from casserole; place in baking dish. Cover tightly with foil; thaw completely in refrigerator, 24 to 48 hours. Heat oven to 350°F. Uncover; bake 50 to 60 minutes or until casserole is heated through (165°F in center).

CHICKEN AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
• In a large skillet, melt butter over medium-high heat.
• Add garlic and shallots, cook 2 minutes, stirring occasionally.
• Stir in wine and cook 3 minutes.
• Stir in cream and simmer 5 minutes.
• Add cream cheese and Parmesan cheese, stir until combined.
• Stir in chicken, artichokes, spinach, salt and pepper.
• Remove from heat and spoon into prepared casserole dish.
• In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
• Sprinkle evenly over casserole.
• Bake for 30 minutes or until lightly browned.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).