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 AND ARTICHOKE CASSEROLE
We have this recipe with our Thanksgiving dinner annually. I was looking for a similar recipe online and couldn't find one, so I asked my mother to send it to me.
Provided by MSLIB5
Categories Side Dish Vegetables Greens
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
- Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
- Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
- Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
- Bake in preheated oven until heated through, 20 to 25 minutes.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 15.4 g, Cholesterol 68.9 mg, Fat 24.9 g, Fiber 4.1 g, Protein 7.1 g, SaturatedFat 15.4 g, Sodium 471.9 mg, Sugar 1.7 g
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
CHEESY SPINACH, ARTICHOKE, & CHICKEN CASSEROLE/DIP
This is a great low carb dip with celery sticks. It's also great as a casserole for dinner with a nice side salad. Yummy!
Provided by GramercyGal
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 466.7, Fat 27.2, SaturatedFat 13.2, Cholesterol 131.8, Sodium 692.8, Carbohydrate 13.6, Fiber 3.6, Sugar 3.8, Protein 43
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.
SPINACH ARTICHOKE DIP CASSEROLE WITH CHICKEN
My Italian boyfriend LOVES anything with artichokes, but they can be pricey out here in Kansas. He'll eat the marinated hearts straight out of the jar, but I prefer them "in something." After watching him devour some spinach artichoke dip I came up with this as a meal. Even my super picky daughter ate it up. I only used 2 chicken breasts to stretch the meat, but you could use more.
Provided by Little Mommy
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- In greased 9x11 baking dish, spread rice and then add cubed chicken evenly over the top.
- Saute garlic and onion in small amount of oil.
- Mix mayo, artichoke hearts, parmesan cheese, spinach, and onion/garlic and mix well. Spread evenly over chicken/rice layer.
- Cover with foil and cook 20 minutes. Remove foil and bake an additional 15 minutes or until chicken is no longer pink and casserole is heated trhough.
Nutrition Facts : Calories 635, Fat 21.1, SaturatedFat 5.7, Cholesterol 52.4, Sodium 569.5, Carbohydrate 85.6, Fiber 8.6, Sugar 3.7, Protein 27
SPINACH ARTICHOKE CASSEROLE
This is a variation of my usual spinach artichoke dip, with 3 boxes of spinach to make it a side dish. I made this for Thanksgiving and my family loved it. The basis of this recipe is Tiffany's dip on allrecipes. Reduce the spinach to one box to use as a dip.
Provided by JaneinRI
Categories Spinach
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Lightly grease a 2-qt casserole dish.
- Drain thawed spinach- I wring it out in a cotton dish towel.
- Mix all ingredients except mozzarella in a large mixing bowl.
- Transfer mixture to baking dish, top with mozzarella.
- Bake covered for 15 minutes, remove cover and bake an additional 10 minutes, until bubbly.
SPINACH-AND-ARTICHOKE CASSEROLE
Provided by Julia Reed
Categories dinner, casseroles, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Butter a shallow 2-quart casserole.
- Cook the spinach according to the package directions, drain well and place in a mixing bowl. Add 1/2 cup of melted butter, the cream cheese and lemon juice and blend well with a fork.
- Scatter the artichoke quarters evenly over the bottom of the greased casserole dish. Cover with the spinach mixture and smooth the top.
- Cover the top with the Ritz crumbs, drizzle with 1 tablespoon melted butter and bake on the middle rack until bubbly in the center and lightly browned on the top, about 25 minutes. Cool about 5 minutes and serve.
Nutrition Facts : @context http, Calories 157, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 235 milligrams, Sugar 2 grams, TransFat 0 grams
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