Spinach Artichoke Chicken Casserole Food

SPINACH AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
• Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
• Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
• Bake in preheated oven until heated through, 20 to 25 minutes.

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).

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.

SPINACH & ARTICHOKE CHICKEN

Steps:

• Season chicken all over with salt, pepper, and oregano. In a large skillet over medium-high heat, heat olive oil. Add chicken and cook until golden, about 6 minutes per side. Remove chicken from skillet.
• Melt butter in skillet then stir in garlic and cook until fragrant, about 30 seconds. Stir in baby spinach, artichokes and red peppers and cook until spinach starts to wilt. Add half-and-half and bring mixture to a simmer. Stir in mozzarella and Parmesan and season with salt and pepper.
• Return chicken to skillet and cook until sauce has thickened slightly and chicken is completely cooked through, about 5 minutes more. Remove from heat.
• Serve chicken warm with sauce.

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

SPINACH AND ARTICHOKE CHICKEN

Steps:

• Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
• Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
• Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
• Serve hot and ENJOY!

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.

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350. Spray a large casserole dish or baking dish with cooking spray.
• Season the chicken breasts with salt and pepper. Place in the baking dish.
• In a medium bowl, add the chopped artichoke hearts, spinach, Parmesan cheese, Greek yogurt, mayonnaise, garlic and Worcestershire sauce. Mix well.
• Spread the spinach-artichoke mixture over the chicken breasts.
• Sprinkle the breadcrumbs evenly over the entire baking dish.
• Bake at 350 for 35 minutes, or until chicken is cooked through. If desired, broil on low for 2-3 minutes (watch it closely!) to get the breadcrumbs to brown up on the top.
• Serve hot over steamed brown rice or whole wheat pasta.

SPINACH & ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 400.
• In a large mixing bowl stir together the cream cheese, sour cream, mayo, and seasonings until smooth. Mix in the chicken, artichokes, and spinach. Cut 4 of the slices of provolone into pieces and stir those in.
• Spread in the bottom of a large 10 x 13 inch casserole dish. Top with the additional 6 slices of cheese.
• Bake for 25 - 35 minutes until golden, hot, and bubbly. Serve with green veggies or a salad.

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.

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Add chicken breasts, chilli flakes, minced garlic, and ½ teaspoon salt to a baking dish. Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan. Set aside to marinate. Preheat oven to 400°F.
• Melt butter in a pan and add flour. On a medium flame, saute the flour for a minute and slowly add milk while whisking continuously to ensure no lumps form. Keep whisking till the sauce comes to a simmer and starts to thicken. Whisk in the cream cheese and set aside.
• Squeeze the defrosted spinach to remove any extra water. Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
• Spread the spinach artichoke mixture on top of each chicken breast, pour the sauce all over and bake for 35 minutes. At the 25 minute mark, sprinkle mozzarella over the chicken and place it back in the oven for the next 10 minutes. Serve hot.

SPINACH AND ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat the oven to 375 degrees and spray a 9x13 pan with nonstick cooking spray.
• In a mixing bow, blend together the cream cheese, sour cream, heavy cream, mayonnaise, salt and pepper. Stir in garlic, parmesan, 3/4 cup mozzarella, artichoke hearts, spinach, and chicken.
• Spread the mixture evenly in the baking pan, top with remaining 1 cup of mozzarella cheese, and bake 20-25 minutes until heated through and the cheese on top begins to turn a golden brown.

CREAMY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Place the spinach and artichoke hearts in the fridge the night before to thaw. Place on a plate or inside a gallon zip top bag to prevent leaks. (If you don't have time to thaw the vegetables in the fridge, follow the microwave thawing directions below.)
• Preheat the oven to 425 degrees F/220 degrees C and take the cream cheese out of the fridge to soften.
• Finely chop the garlic, set aside.
• If your spinach is frozen, place it in a medium microwave-safe bowl and microwave on high for 2 minutes. Stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. Squeeze the moisture out of the thawed spinach and add to a 9 x 13 inch (33 x 23 cm) baking pan or casserole dish.
• Shred or chop the rotisserie chicken into large pieces, discarding the skin. Place the shredded or chopped chicken inside the casserole dish or baking pan. (If you are using the microwave to thaw the vegetables, this step can be completed while the spinach is microwaving!)
• If your artichoke hearts are frozen, place them into the same bowl the spinach was in (dump out the spinach water first!). Microwave on high for 2 minutes, stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. (While the artichoke hearts are microwaving, you can shred the cheeses if not using pre-shredded cheese.)
• Tear or chop the artichokes into smaller pieces and add to the pan.
• Add the cream cheese, sour cream, kosher salt, black pepper, onion powder, garlic, 1 cup Monterey Jack cheese and 1 cup Parmesan cheese to a medium bowl (if you used the microwave to thaw the vegetables, you can use that same bowl).
• Break up the cream cheese with a large spoon and stir until the ingredients are well combined. Add to the pan and stir to combine all the casserole ingredients together. Make sure the ingredients are distributed evenly in the pan but leave some texture on the top (do not smooth down the top of the casserole).
• Sprinkle with the remaining Parmesan and Monterey Jack cheeses and bake for 25 - 30 minutes, or until the casserole is bubbly around the edges and the top is browned. Serve immediately.

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Get all of your ingredients out and let the cream cheese soften. While cream cheese is softening on the counter cut your chicken breasts into bite sized pieces and set aside.
• Get a large bowl and then drain the artichoke from their juice and dice artichokes into small pieces.
• In a large bow mix cream cheese, sour cream, spinach, parmesan cheese, garlic, mayo, and artichokes.
• Add cut up chicken breast to the mixture and mix well. Make sure you coat all of your chicken with the mixture.
• Spray your casserole dish with non stick spray and pour mixture into pan. Sprinkle mozzarella cheese on top.
• Bake for 40 minutes at 400 degrees.

CHEESY SPINACH, ARTICHOKE, & CHICKEN CASSEROLE/DIP

Steps:

• Preheat oven to 400F and lightly spritz a 9 x 11" baking dish with cooking spray (Pam).
• With a mixer, blend together cream cheese, mayo, and yogurt until well combined.
• Add seasonings and spinach, mix well.
• Add artichokes, chicken, and ½ Parmesan cheese & ½ cup cheddar cheese, mix well.
• Put into prepared baking dish.
• Sprinkle remaining cheese on top of mixture.
• Bake for 1 hour or until cheese is golden brown and bubbly.

SPINACH AND ARTICHOKE CHICKEN CASSEROLES

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
• Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
• Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
• If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
• If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

SPINACH & ARTICHOKE CASSEROLE WITH CHICKEN AND CAULIFLOWER RICE

Steps:

• Preheat oven to 375°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
• Heat oil in a large pot over medium heat. Add chicken, sprinkle with salt and pepper and cook, stirring, until opaque on all sides, about 8 minutes. Add garlic and cook, stirring, for 1 minute. Remove from heat.
• Pat artichokes dry. Add to the pot along with cauliflower rice, spinach, cream cheese and ½ cup dill Havarti. Mix until the cream cheese is melted.
• Transfer the mixture to the prepared baking dish and sprinkle with the remaining ½ cup dill Havarti. Bake until the cheese is melted, about 20 minutes. Remove from oven and let stand for 5 minutes. Sprinkle with dill before serving.