Wednesday, April 25, 2007
Articoke Spinach Chicken Casserole
One of my all time favorite appetizers at a restaurant is Artichoke Spinach Dip. Due to the gluten factor, I can no longer order it out. I have made it at home many times. I serve the leftovers over a grilled chicken breast. I've decided to adapt this to a more "casserole" type dish. This takes an appetizer, and makes it a meal. Make sure to see notes at the bottom for different ways to prepare.
Another note: when using canned artichoke hearts, make sure to cut off the top 1/4" of leaves so that it's not too woody. You should not have this problem if you use frozen/thawed artichokes or fresh artichokes.
Artichoke Spinach Chicken Casserole
1 10 oz package frozen spinach, thawed, drained and squeezed out
1 14.5 oz can artichoke hearts, drained and quartered (or 10 oz frozen/thawed & drained)
1 8 oz block cream cheese, softened
1 Cup Mayonnaise (Hellman's) or Sour Cream (or combo of the two)
2 garlic cloves, minced
3 scallions, sliced thin
Salt & Pepper to taste
1/2 Cup mozzarella cheese, shredded
3/4 Cup parmesan cheese, freshly shredded
1 lb boneless/skinless chicken breast, grilled & sliced on a bias in thin strips
Mix spinach, artichokes, cream cheese, may, garlic, scallions, 1/2 Cup of the parmesan cheese and salt & pepper in a large mixing bowl.
In a 2 quart baking dish, lay out a layer of the chicken strips. Top with half of the artichoke/spinach mixture. Sprinkle with 1/4 cup of the mozzarella cheese. Repeat Layers. End with the last of the mozzarella and sprinkle the remaining parmesan cheese on top.
Bake for 25-30 minutes until bubbly.
OTHER PREPARATION OPTIONS:
1. OMIT chicken, bake artichoke spinach mix as directed. Serve with tortilla chips or vegetables.
2. CUT chicken into bitesized pieces and mix in with the artichoke/spinach mix before baking. Mix the Mozzarella cheese in too.