BAKED SPINACH ARTICHOKE CHICKEN RECIPES

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CHICKEN-SPINACH-ARTICHOKE BISCUIT CASSEROLE RECIPE ...



Chicken-Spinach-Artichoke Biscuit Casserole Recipe ... image

Creamy spinach-artichoke dip gets the casserole treatment in this hearty bubble-up bake that will have even the pickiest eaters asking for seconds.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 9

1 container (8 oz) chive & onion cream cheese spread
2 cups shredded Italian cheese blend (8 oz)
3/4 cup milk
1/4 teaspoon pepper
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
2 cups chopped deli rotisserie chicken
3 cups fresh baby spinach
1 jar (6 oz) Progresso™ artichoke hearts, drained and chopped
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • In large microwavable bowl, mix cream cheese and 1 cup of the Italian cheese blend. Microwave uncovered on High 1 minute to 1 minute 30 seconds or until softened and cheese is starting to melt. Beat in milk and pepper with whisk until mostly smooth; mixture may still be slightly lumpy.
  • Separate dough into 8 biscuits; cut each into sixths. Gently stir cut biscuits into cream cheese mixture; stir in chicken, spinach and artichoke hearts. Spoon into baking dish.
  • Bake 35 minutes; sprinkle with remaining 1 cup cheese. Bake 5 to 10 minutes or until deep golden brown and biscuits are baked through in center of baking dish. Sprinkle with basil.

Nutrition Facts : Calories 440 , CarbohydrateContent 31 g, CholesterolContent 80 mg, FatContent 2 , FiberContent 2 g, ProteinContent 23 g, SaturatedFatContent 13 g, ServingSize 1 Serving, SodiumContent 970 mg, SugarContent 8 g, TransFatContent 1/2 g

ARTICHOKE AND CHICKEN CASSEROLE RECIPE: HOW TO MAK…



Artichoke and Chicken Casserole Recipe: How to Mak… image

With a flavor that’s similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. —Amy Nutoni, La Crescent, Minnesota

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 614 calories, FatContent 41g fat (9g saturated fat), CholesterolContent 70mg cholesterol, SodiumContent 1085mg sodium, CarbohydrateContent 33g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 26g protein.

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