Chicken Bread Bowl Recipes

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CHICKEN PARMESAN BREAD BOWL RECIPE BY TASTY



Chicken Parmesan Bread Bowl Recipe by Tasty image

Here's what you need: breadcrumb, fresh parsley, garlic powder, onion powder, dried oregano, salt, pepper, flour, eggs, boneless, skinless chicken breasts, oil, bread bowl, marinara sauce, mozzarella cheese, shredded parmesan cheese, butter, garlic, fresh parsley, parmesan cheese, fresh basil

Provided by Betsy Carter

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

1 cup breadcrumb
½ teaspoon fresh parsley, chopped
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper
1 cup flour
3 eggs, beaten
2 boneless, skinless chicken breasts, thinly sliced
oil, for frying
1 bread bowl
1 cup marinara sauce
8 oz mozzarella cheese
½ cup shredded parmesan cheese
3 tablespoons butter, melted
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon parmesan cheese, grated
fresh basil, for serving

Steps:

  • In a medium bowl, combine bread crumbs, parsley garlic powder, onion powder, oregano, salt, and pepper to bread crumbs.
  • Place flour and eggs in two other medium bowls.
  • Roll the chicken breast in the flour, dusting off any excess. Dip the chicken into the egg, then place into the breadcrumbs, coating it completely.
  • Heat the oil in a skillet over medium-high heat.
  • Once the oil begins to shimmer, fry the breaded chicken strips until both sides are golden brown.
  • Remove from heat and drain on a paper towel.
  • Preheat oven to 350°F (180˚C).
  • Slice the cooked chicken breast into ½-inch (1 cm) thick strips.
  • Slice the top of the bread bowl off and scoop out the insides. Save the top of the bowl.
  • Spoon and spread some of the marinara sauce on the bottom of the bowl, then layer on mozzarella, Parmesan cheese, chicken strips, marinara, remaining mozzarella, Parmesan, chicken strips, marinara, and remaining Parmesan.
  • Place the cap of the bread bowl on top.
  • Wrap the bread bowl in foil, then weigh it down with a heavy object for 30 minutes.
  • In a small bowl, mix together butter, garlic, parsley, and Parmesan cheese.
  • Remove the foil from the bread bowl and brush the garlic butter mixture evenly over it.
  • Bake for 30 minutes.
  • Cool for 10 minutes and slice.
  • Garnish with basil, if desired.
  • Enjoy!

Nutrition Facts : Calories 722 calories, Carbohydrate 72 grams, Fat 27 grams, Fiber 3 grams, Protein 44 grams, Sugar 6 grams

CHICKEN FAJITA BOWL



Chicken Fajita Bowl image

Low-carb chicken fajita bowl with cauliflower rice.

Provided by Erin Connolly

Categories     World Cuisine Recipes     Latin American     Mexican

Time 41m

Yield 2

Number Of Ingredients 13

cooking spray
1 pound skinless, boneless chicken breast halves, diced
1 pinch salt and ground black pepper to taste
⅓ large sweet onion, sliced
⅓ green bell pepper, sliced
⅓ red bell pepper, sliced
⅓ yellow bell pepper, sliced
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®)
1 (10 ounce) package frozen cauliflower rice
1 cup shredded mild Cheddar cheese
½ avocado, diced
2 tablespoons salsa
2 tablespoons sour cream

Steps:

  • Grease a grill pan with cooking spray. Season chicken with salt and pepper; place in the prepared pan. Cook and stir over medium heat until chicken is no longer pink, about 7 minutes.
  • Heat a skillet over medium-high heat. Add onion and bell pepper slices; saute until slightly browned, about 5 minutes. Mix in diced tomatoes and cooked chicken. Cook until liquid is mostly evaporated, 2 to 3 minutes.
  • Microwave cauliflower rice following package instructions for 5 minutes. Let stand for 1 minute.
  • Carefully open the package of cauliflower rice and divide between 2 bowls. Divide the chicken and vegetable mixture evenly between the bowls. Top with Cheddar cheese, avocado, salsa, and sour cream.

Nutrition Facts : Calories 647.6 calories, Carbohydrate 22.8 g, Cholesterol 182.3 mg, Fat 34.1 g, Fiber 9.5 g, Protein 64.6 g, SaturatedFat 16.2 g, Sodium 1229.2 mg, Sugar 3.5 g

CHICKEN SPINACH DIP BREAD BOWLS



Chicken Spinach Dip Bread Bowls image

My family loves artichoke spinach dip, so I thought I could turn this popular appetizer into a chicken entree. The sourdough bowl makes a fun presentation. I love that with this recipe I can make one for dinner and wrap one for the freezer! -Merry Graham, Newhall, California

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen chopped spinach
3 tablespoons olive oil
2 garlic cloves, minced
2 loaves sourdough bread (1 pound each)
1 medium sweet red pepper, chopped
1 medium onion, chopped
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (8 ounces) cream cheese, softened
1/2 cup grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
6 bacon strips, cooked and crumbled, divided

Steps:

  • Preheat oven to 400°. Thaw spinach, reserving 2 tablespoons liquid., In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a baking sheet., Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan., Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat., Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls., Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a baking sheet. Cover loosely with foil and bake in a preheated 350° oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165°.

Nutrition Facts :

CHICKEN STEW IN A BREAD BOWL



Chicken Stew in a Bread Bowl image

I got the idea for this recipe from a book called Cook Milk in any flavour you like. Mine is similar but with many modifications. I use store bought bread bowls, however I have noticed bread bowl recipes on this site. The other option is to serve it with dumplings

Provided by Chef at Heart

Categories     Stew

Time 32m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 11

3 1/2-4 lbs skinless chicken pieces, skinned**
2 cups water
3 teaspoons chicken bouillon granules
1 teaspoon poultry seasoning
1/4 teaspoon ground thyme
2 carrots, peeled and thinly sliced
1 stalk celery (large or 2 small to medium, diced)
1 cup frozen peas
2 medium potatoes, diced
1/2 cup flour
1 1/2 cups milk

Steps:

  • Place chicken in a large pot.
  • Add water, bouillon, poultry seasoning and thyme.
  • Simmer chicken for one and a half hours, or until done.
  • Remove chicken, straining it into a large bowl.
  • Return stock to large pot.
  • Add carrots, potatoes, and celery.
  • Simmer, covered for 20 minutes or until vegetables are tender.
  • Meanwhile, remove chicken from the bones and cut into bite sized pieces.
  • Combine milk and flour and gradually add to stew.
  • Add peas and stir to stew comes back to a boil and thickens.
  • Return chicken and heat through.
  • Serve in bread bowls.
  • ** either use skinned chicken pieces or skin after cooking and skim fat off after cooking broth.
  • ** you can also use a store bought deli chicken (the skin is easily removed), removing meat and using the carcass to make the broth - you may have to add extra bouillon as per your taste.

Nutrition Facts : Calories 299.7, Fat 6.2, SaturatedFat 2.4, Cholesterol 89.1, Sodium 356.6, Carbohydrate 29, Fiber 3.6, Sugar 3.1, Protein 30.8

CHICKEN BREAD BOWL



Chicken Bread Bowl image

A a cheesy taco like chicken in a bowl made of bread. My friend would always make this for her 3 year old kid and he loves it!

Provided by kinse10

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 3h5m

Yield 3

Number Of Ingredients 24

1 teaspoon active dry yeast
⅔ cup warm water
1 tablespoon brown sugar
1 teaspoon salt
2 teaspoons butter, softened
2 cups all-purpose flour
3 skinless, boneless chicken thighs, cut into 1/2-inch dice
2 slices kiwi, mashed
1 teaspoon dried oregano
½ teaspoon ground cumin
2 teaspoons taco seasoning
1 teaspoon salt
1 teaspoon all-purpose flour
1 tablespoon olive oil
1 clove garlic, minced
1 small onion, diced
¾ cup chicken broth
1 tomato, chopped
¼ cup Cheddar cheese, shredded, divided
⅓ cup Parmesan cheese
1 teaspoon ground black pepper
1 teaspoon Italian seasoning
½ teaspoon garlic powder
2 teaspoons butter, softened

Steps:

  • Sprinkle the yeast over 2/3 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Mix brown sugar, 1 teaspoon of salt, and butter together in a small bowl. Combine the yeast mixture with the brown sugar mixture in a large mixing bowl; stir well to combine. Stir in 1 cup of flour until no dry spots remain. Stir in the remaining 1 cup of flour, a 1/2 cup at a time, mixing well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
  • Meanwhile, combine chicken thighs, kiwi, oregano, cumin, taco seasoning, 1 teaspoon of salt, and 1 teaspoon of flour; set aside. Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken thighs; cook and stir for 5 minutes. Pour in the chicken broth and simmer over medium-low heat until the chicken thighs are until no longer pink in the center, about 10 minutes. Stir in the tomato; cook for about 2 minutes. Remove from heat and mix in half of the Cheddar cheese; set aside.
  • Preheat an oven to 400 degrees F (200 degrees C).
  • Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into three equal pieces-don't tear it. Coat three equally sized oven safe glass or ceramic bowls with oil and place a piece of dough into each bowl. Take three smaller oven safe glass or ceramic bowls and coat the outside of each bowl with oil. Press the smaller bowl into the larger bowl, leaving about 1/2 an inch between the bowls. Allow bread to rise, while continuously pushing the smaller bowl into the larger bowl, about 10 minutes.
  • Combine Parmesan cheese, black pepper, Italian seasoning, and garlic powder in a small bowl. Brush the edges of the dough with butter, then sprinkle with with the Parmesan cheese mixture. Place bowls on a baking sheet.
  • Bake in the preheated oven until golden brown, about 15 minutes. Allow bowls to cool for 10 minutes, then remove both small and large glass bowls. Fill each bread bowl with the chicken mixture and sprinkle with the remaining Cheddar cheese. Return the filled bread bowls to the oven and bake until the Cheddar cheese melts, about 5 minutes.

Nutrition Facts : Calories 678.1 calories, Carbohydrate 78 g, Cholesterol 100.7 mg, Fat 24.3 g, Fiber 4.4 g, Protein 35.3 g, SaturatedFat 9.8 g, Sodium 1996.3 mg, Sugar 8.1 g

SANTA FE CHICKEN BREAD BOWLS



Santa Fe Chicken Bread Bowls image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf
1 tablespoon olive or vegetable oil
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16-oz.) can chili beans, drained
1 (11-oz.) can Green Giant Super Sweet Yellow and White Corn, drained
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1.25-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 oz. (1/2 cup) shredded Cheddar cheese, if desired

Steps:

  • Heat oven to 350 degrees F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350 for 22 to 26 minutes or until golden brown. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.;

HAWAIIAN CHICKEN BOWL



Hawaiian Chicken Bowl image

Provided by Ree Drummond Bio & Top Recipes

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoons olive oil, plus extra for the grill pan
3/4 cup teriyaki sauce
2 tablespoons sweet chile sauce
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 pineapple, peeled, cored and cut into rings
12 mini sweet peppers, left whole
2 cups cooked jasmine rice, warm
2 avocados, diced
1/2 cup fresh cilantro leaves
1 tablespoon toasted sesame seeds
2 limes, sliced

Steps:

  • Preheat an oiled grill pan over medium heat.
  • Mix the teriyaki and sweet chile sauce in a bowl and set aside.
  • Brush the chicken with 1 tablespoon olive oil and lightly sprinkle with salt and pepper. Place the chicken on the grill. Brush the tops with the teriyaki-chile mixture and cook for 4 to 5 minutes, then flip. Brush the tops with the rest of the sauce and cook until cooked through, 4 minutes more. Just before they are done, flip them over again for a final minute to caramelize. Remove the chicken to a plate.
  • Oil the grill pan again if necessary, then add the pineapple and peppers. Cook until nice grill marks have formed, about 2 minutes per side. Remove.
  • Add the rice to the bottoms of 4 bowls. Slice the chicken and fan along the edge of each bowl. Fill the open space with the grilled peppers, pineapple and diced avocado. Garnish with the cilantro, sesame seeds and a slice of lime.

CHICKEN CAESAR FLATBREAD BOWL RECIPE BY TASTY



Chicken Caesar Flatbread Bowl Recipe by Tasty image

Why not make your entire meal edible, even the bowl you serve it in?! The three-ingredient flatbread bowl is easy to whip up for lunch or a fun dinner, and all you have left to do is grill some chicken, throw together a yummy dressing, and assemble the salad. If you are running short on time, use store-bought Caesar dressing and shredded rotisserie chicken.

Provided by Katie Aubin

Categories     Dinner

Time 1h17m

Yield 1 serving

Number Of Ingredients 17

⅓ cup self-rising flour, plus more for dusting
¼ teaspoon kosher salt
3 tablespoons whole milk greek yogurt
nonstick cooking spray, for greasing
8 oz boneless, skinless chicken breast
kosher salt, to taste
black pepper, to taste
¼ cup extra virgin olive oil, divided
½ teaspoon worcestershire sauce
1 ½ tablespoons lemon juice
½ teaspoon garlic, minced
1 ½ teaspoons dijon mustard
1 tablespoon grated parmesan cheese, plus more for garnish
2 tablespoons whole milk greek yogurt
2 cups romaine lettuce, chopped
½ cup crouton
2 metal bowls, 8 inches (20 cm)

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Make the flatbread bowl: In a medium bowl, stir together the flour, salt, and yogurt with a flexible spatula to combine. Knead the dough with your hands until a smooth ball forms, about 5 minutes.
  • Lightly dust a clean work surface with flour. Turn out the dough and roll out to a 9-inch (22.5 cm) round as thin as a sheet of paper. Rotate the round occasionally to help the dough hold its shape. Lightly dust with flour as needed to keep the dough from sticking, but be careful not to use too much flour, which will make the flatbread tough.
  • Invert an 8-inch (20 cm) metal bowl so the domed side faces up. Grease the bowl generously with nonstick spray, then spray one side of the dough. Gently lay the dough, greased-side down, over the bowl, pressing it flush against the surface. It's fine if the dough folds over on itself in places. Grease the inside of the other bowl, then spray the exposed side of the dough. Press the second bowl over the dough. With a paring knife, trim any excess dough around the edges.
  • Transfer the bowls, still upside down, to a baking sheet and bake for 25 minutes, or until the dough is golden brown, lift the top bowl to check. Transfer to a wire rack and let cool for at least 15 minutes.
  • When the bowls are cool enough to handle, remove the top bowl. Gently invert the other bowl and let the flatbread bowl slide off. Let cool completely on the rack. It will continue to crisp as it cools.
  • Make the salad: Season the chicken breast on both sides with salt and pepper.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Sear the chicken until deep golden brown, about 6 minutes per side, or until the thickest part of the chicken reaches 165°F (75˚C) on an instant-read thermometer. Remove the chicken from the pan and let rest for 5 minutes.
  • In a medium bowl, whisk together the Worcestershire sauce, lemon juice, garlic, mustard, Parmesan, and salt to taste. Drizzle in the remaining 3 tablespoons of olive oil in a slow, steady stream, whisking constantly to emulsify. Stir in the yogurt until smooth. Season with pepper to taste, if desired.
  • Once the chicken has rested, thinly slice.
  • Fill the flatbread bowl with the romaine, then top with the sliced chicken, croutons, dressing, and Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 1238 calories, Carbohydrate 66 grams, Fat 68 grams, Fiber 5 grams, Protein 87 grams, Sugar 12 grams

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From copykat.com


GARLIC BREAD BOWL CHICKEN SLOPPY JOES - SIMPLY STACIE
Preheat oven to 375ºF. Heat olive oil and butter in a large skillet over medium-high heat until butter is frothy. Add onion, celery and peppers. Cook 1 to 2 minutes until fragrant. Add garlic and cook 1 minute more. Add chicken and cook 8 to 10 minutes until meat is browned. Season with salt and pepper.
From simplystacie.net


BUTTER CHICKEN BREAD BOWL - YOUTUBE
Butter chicken is up there with one of the easiest chicken recipes, but when you serve it up into a bread bowl it takes on a whole new level! Give this easy ...
From youtube.com


CHICKEN PARMESAN BREAD BOWL RECIPE BY TASTY - PINTEREST
Síganme como Dayanna 2502 por favor , nada les cuesta es solo un click y ¡Listo! .
From pinterest.com


CHICKEN BREAD BOWL RECIPES ALL YOU NEED IS FOOD
Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally. Add all remaining ingredients except cheese; mix well. Bring to a boil.
From stevehacks.com


CHICKEN GYRO BOWLS - RECIPE RUNNER
2 cups cooked brown rice. Instructions. Combine all the ingredients for the chicken marinade in a bowl and stir together until combined. Add in the cubed chicken and let it marinate for 30 minutes. While the chicken marinates make the tzatziki sauce. Stir together all of the ingredients and taste for seasoning.
From reciperunner.com


HOMEMADE BREAD BOWLS RECIPE | THE RECIPE CRITIC
2022-03-07 In the bottom of the bowl of a mixer, whisk together the yeast, water, and sugar. Let stand for 5 minutes until the mixture is nice and frothy. Add the salt, melted butter, and flour to the mixture in the bowl. Mix with the paddle attachment for 5-6 minutes, until the dough pulls away from the sides of the bowl.
From therecipecritic.com


CHICKEN GRAIN BOWL - THERESCIPES.INFO
Southwest Chicken Grain Bowl - Feed Your Potential trend www.fyp365.com. With blender running, slowly add oil in a thin, steady stream until well blended. Use as needed in recipe or refrigerate until needed and whisk before using.
From therecipes.info


CREAM OF CHICKEN SOUP IN BREAD BOWLS – BUSY IN BROOKLYN
2015-01-06 2 1/2 cups warm water. 1 tbsp sugar. 2 1/2 tsp salt. 2 tbsp olive oil. 6 1/2 – 7 cups flour. Method: Place the yeast, water and sugar in a large bowl and stir to dissolve the yeast. Let stand until foamy. Mix in remaining ingredients, starting with 5 …
From busyinbrooklyn.com


EASY CHICKEN POT PIE RECIPE - IN A BREAD BOWL - APRIL GOLIGHTLY
2016-01-11 Do this to all four tubes so that you can make four croissant soup bowls. Bake at 375 degrees F for 20 minutes. When the croissant towers are done baking, make a square hole in the bread to make them into croissant bowls. Heat the Progresso® Light Chicken Pot Pie Soup as directed on the package. Ladle the soup into the croissant bowls.
From aprilgolightly.com


CHICKEN NOODLE SOUP IN BREAD BOWLS (QUICK AND EASY!)
2016-10-17 Bake 11 to 13 minutes or until bread is golden brown. Meanwhile, open the soup cans and pour into a pot. Heat soup thoroughly on the stovetop or microwave according to can directions. Remove custard cups from oven and cool for 3-5 minutes on cooling rack. Carefully take each the bread bowl off of the custard cup.
From momalwaysfindsout.com


BREAKFAST BREAD BOWLS - EASY CHICKEN RECIPES
2020-05-06 Hollow out your bread bowls, then layer in bacon, cheese and top with an egg and heavy cream. Season with slat, pepper and thyme. Bake for …
From easychickenrecipes.com


EASY BREAD BOWL RECIPE - I HEART NAP TIME
2020-12-07 In a large bowl, combine 4 cups flour, salt, 1 teaspoon olive oil and the yeast mixture. Beat on medium speed (using a dough hook if you have one). Add 1/2 cup flour at a time until the dough becomes smooth, not sticky. Knead …
From iheartnaptime.net


THIS ALFREDO BREAD BOWL RECIPE IS THE COMFORT MEAL YOU'VE BEEN
2022-02-01 TheSoulBae starts the recipe by adding pasta to boiling water, while firing up a skillet and adding what appears to be Lawry’s seasoning salt to diced chicken. She then follows that by adding heavy cream, butter, milk, sour cream, shredded mozzarella, two different varieties of Cajun seasoning, garlic, and a ton of spinach.
From thekitchn.com


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