Cheesy Spinach Artichoke Chicken Casseroledip Recipes

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 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.

CHEESY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat your oven to 400° degrees and spray a 9 x 13 baking dish with non-stick spray. Set aside.
• Trim your chicken breasts and then butterfly/cut them in half. Sprinkle with salt & pepper and lay them into the prepared dish.
• In a large skillet, over medium heat, melt the butter.
• Add in the chopped onion and saute until translucent.
• Add in the minced garlic and cook for about 30 seconds.
• Add in the cream cheese, Greek yogurt, and a pinch of salt & pepper. Stir and melt until fully incorporated.
• Remove the pan from the heat and stir in the spinach, artichokes, half of the parmesan cheese and half of the mozzarella cheese until fully combined.
• Spread the mixture evenly over the chicken. Cover the pan with foil and bake for 20 minutes.
• After 20 minutes, remove the foil, add the rest of the parmesan & mozzarella cheeses and bake for another 10 minutes until the mixture is melted and bubbly.
• Remove from the oven and let set for 10 minutes before serving.

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.