Chicken And Spinach Casserole Recipes

Steps:

• Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
• Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.

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.

Steps:

• Preheat the oven to 400 degrees F.
• Melt 1 tablespoon of the butter with the olive oil in a large nonstick skillet over medium-high heat, then add the onions. Cook, stirring, until just soft, about 4 minutes. Add the mushrooms and 1/2 teaspoon salt and continue stirring until softened, about 4 minutes. Gradually add the spinach and stir until completely wilted, about 2 minutes. Transfer to a large bowl and add the chicken; wipe the skillet clean.
• Whisk together the flour, broth, lemon juice and 1/2 teaspoon salt and add to the same skillet over medium-high heat. Whisk until the mixture is boiling and simmer until just thick, about 2 minutes. Add to the chicken mixture with 1/2 tablespoon of the rosemary, then transfer to a 2-quart baking dish.
• Melt the remaining 3 tablespoons butter and brush onto each phyllo sheet, layering one on top of the other. Gently place over the baking dish and crimp the sides to fit. Sprinkle with the remaining 1/2 tablespoon rosemary and bake until golden, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• Heat oven to 350°. Spray 1 1/2-quart casserole or square baking dish, 8 x 8 x 2 inches, with cooking spray. Cook and drain pasta as directed on package.
• While pasta is cooking, mix soup mix (dry) and milk in 1-quart saucepan. Heat to boiling, stirring constantly.
• Mix pasta, chicken and spinach in baking dish. Pour soup mixture over pasta mixture; stir gently to mix. Spread evenly. Sprinkle with cheese.
• Bake uncovered about 20 minutes or until bubbly and light golden brown.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside., In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted.

Steps:

• Bake the chicken breasts and dice into 1/2 inches cubes.
• Drain the spinach until very dry.
• Melt the butter in a large pot.
• Add the garlic and onions, minced fine.
• Sweat in the pot until soft.
• Add the flour and whisk until combined.
• Cook the Roux until it turns a blond color.
• Whisk in 1 cup of cold milk.
• When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
• Bring to a soft boil.
• Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
• In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
• In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
• Spread this mixture into a greased 9x13 in pan.
• Combine the breadcrumbs and olive oil.
• Sprinkle evenly over the casserole.
• Top with the remaining cheese.
• Bake in a 375 Degree oven for 35 minutes.
• Let rest 10 minutes before serving.

Steps:

• Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
• Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
• Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
• Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

Steps:

• Heat oven to 400ºF.
• Combine all ingredients except corn flake crumbs and margarine; spoon into 13x9-inch baking dish sprayed with cooking spray.
• Mix remaining ingredients; sprinkle over chicken mixture. Cover.
• Bake 45 min. or until heated through, uncovering for the last 5 min.

Steps:

• Thaw spinach and preheat oven to 375°F.
• Chop chicken into cubes of about 1 square inch ( or 2.5 cm squared).
• Cook chicken in skillet with tbsp of vegetable oil until mostly cooked through. Do not cook through completely or chicken will get dry.
• Cut gouda into strips and melt it in 1/4 cup of fat free milk. (I usually do this in the microwave by cooking and stirring every few minutes).
• While cheese is melting, mix together the chicken and spinach in a casserole dish so that spinach is dispersed evenly throughout. If you have more chicken than spinach, add a bit more spinach keeping in mind it will shrink as it gets cooked!
• As soon as cheese is melted pour immediately over the chicken and spinach. Do not mix again! The cheese will melt through the layers as it cooks.
• Melt the butter and add to it the breadcrumbs.
• Using your fingers or a fork, crumble together the breadcrumb and butter mixture and sprinkle evenly over the top of the dish.
• Sprinkle remaining 2 tbsp of breadcrumbs and chili powder evenly over dish.
• Bake covered for about 35-40 minutes.

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions. , Meanwhile, in a large bowl, combine chicken, soup, cheese, spinach, mayonnaise, basil, garlic powder, thyme and pepper. , Drain macaroni; gently stir into chicken mixture. Transfer to an ungreased 2-1/2-qt. baking dish. Toss bread crumbs and butter; sprinkle over casserole. , Bake, uncovered, until bubbly, 40-45 minutes.