HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE
This Healthy Spinach Artichoke Chicken Casserole is total comfort food. It's easy to make, packed with protein, brimming with spinach and artichoke hearts and full of flavor.
Provided by Emily Vidaurri
Categories Main Dishes
Time 1h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 215 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 47 milligrams cholesterol, Fat 16 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 285 milligrams sodium, Sugar 7 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
SPINACH ARTICHOKE CHICKEN CASSEROLE
Tastes just like your favourite dip, spinach artichoke chicken casserole is an easy dinner recipe that comes together quickly!
Provided by Richa Gupta
Categories Main Course
Time 50m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 553 kcal, Carbohydrate 12 g, Protein 61 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 200 mg, Sodium 1390 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
ARTICHOKE & SPINACH CHICKEN CASSEROLE
Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 20
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.
Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
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.
ARTICHOKE AND CHICKEN CASSEROLE
With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
CHICKEN, ARTICHOKE & SPINACH CASSEROLE
I made this the other night and it was a big hit. If you're looking for a different chicken recipe try this and you will love it.
Provided by Chef Geoff in New O
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 552.7, Fat 32.5, SaturatedFat 6.9, Cholesterol 93.8, Sodium 815.3, Carbohydrate 28.9, Fiber 12, Sugar 4.9, Protein 40.9
ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
CHICKEN, SPINACH AND ARTICHOKE PASTA BAKE
Inspired by the cheesy, savory spinach-artichoke dip that everyone loves, this chicken casserole will quickly become a favorite, too.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 16
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).
Nutrition Facts : Calories 640, Carbohydrate 35 g, Cholesterol 105 mg, Fat 5, Fiber 5 g, Protein 36 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN AND ARTICHOKE CASSEROLE
This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!
Provided by VLizzle
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
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.
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