Thursday, April 28, 2016

Chicken and Artichoke Bake with Spinach

I have a thing for artichokes and spinach. Maybe you do too. If so, you are going to love this casserole recipe that can be made ahead, eaten immediately or frozen for later.

I found this recipe in a cookbook called Prep-Ahead Meals from Scratch by Alea Milham.

Chicken and Artichoke Bake with Spinach

1 10-ounce package frozen spinach, thawed and drained.
1 12-ounce package frozen artichoke hearts, thawed and drained
4 cups cooked rice (I used Trader Joe's frozen brown rice)
2 cups diced cooked chicken
1 cup shredded cheddar cheese, divided
1 cup shredded mozzarella cheese
8 green onions, thinly sliced
1/2 cup sour cream or plain yogurt
1/2 cup mayonnaise
1 t. garlic powder
pinch of salt and pepper

Preheat oven to 350 degrees. Grease a 9 x 12 casserole dish.

Squeeze all of the liquid from the spinach and artichoke hearts.

In a large bowl, combine the spinach, artichoke hearts, rice, chicken, 1/2 cup of the cheddar cheese, mozzarella cheese, most of the green onions (save some for the top of the casserole), sour cream, mayonnaise, and spices. Stir until all of the ingredients are thoroughly combined.

Spread the mixture into the greased casserole dish. Top with the remaining 1/2 cup cheddar cheese and onion slices. Bake for 25 minutes or until cheese melts and the casserole is heated through.

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