SPINACH ARTICHOKE CHICKEN RECIPES

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ARTICHOKE & SPINACH CHICKEN CASSEROLE RECIPE: HOW TO MAKE IT



Artichoke & Spinach Chicken Casserole Recipe: How to Make It image

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

Total Time 01 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings.

Number Of Ingredients 20

3 cups uncooked bow tie pasta
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1-1/2 cups 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

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, FatContent 21g fat (11g saturated fat), CholesterolContent 136mg cholesterol, SodiumContent 713mg sodium, CarbohydrateContent 34g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 34g protein.

SPINACH AND ARTICHOKE-STUFFED CHICKEN BREASTS RECIPE ...



Spinach and Artichoke-Stuffed Chicken Breasts Recipe ... image

Looking for new ways to get more spinach-artichoke dip into your life? Try these crispy chicken breasts served with a creamy sauce that only takes a minute to make.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 40 minutes

Yield 4

Number Of Ingredients 16

1 tablespoon olive oil
1 package (5 oz) baby spinach leaves
1 package (8 oz) cream cheese, softened
1/4 cup grated Parmesan cheese
2 cloves garlic, finely chopped
1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, patted dry and chopped
1/2 cup shredded mozzarella cheese (2 oz)
4 boneless skinless chicken breasts (about 1 1/2 lb total)
3/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
2 eggs
1 1/4 cups Progresso™ plain panko crispy bread crumbs
1/4 cup vegetable oil
3/4 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon lemon juice

Steps:

  • Heat oven to 400°F.
  • In 12-inch skillet, heat olive oil over medium heat. Add spinach; cook 2 to 3 minutes, stirring frequently, until spinach is wilted. Remove from heat; transfer to colander. Press with spoon to drain. Chop spinach finely.
  • In medium bowl, mix spinach, cream cheese, Parmesan cheese and garlic. Reserve 1 1/4 cups mixture. Add artichoke hearts and mozzarella cheese to remaining cream cheese mixture.
  • Season chicken breasts with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 1/4 cup artichoke mixture into pocket in each chicken breast. Secure with toothpicks.
  • In shallow dish, stir together flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, beat eggs with whisk. Place bread crumbs on sheet of waxed paper. Dip chicken into flour mixture, coating well; shake off excess. Dip into egg mixture, then coat with bread crumbs.
  • In 12-inch skillet, heat vegetable oil over medium-high heat. Cook chicken in oil 2 to 3 minutes on each side, or until golden brown. Transfer to ungreased rimmed pan; bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove toothpicks.
  • In 1-quart saucepan, heat broth to boiling over medium heat; add reserved 1 1/4 cup cream cheese mixture. Reduce heat to low; cook until smooth and hot, stirring occasionally. Remove from heat; stir in lemon juice.
  • Serve chicken with sauce.

Nutrition Facts : Calories 900 , CarbohydrateContent 42 g, CholesterolContent 275 mg, FatContent 9 , FiberContent 5 g, ProteinContent 57 g, SaturatedFatContent 20 g, ServingSize 1 Serving, SodiumContent 1420 mg, SugarContent 4 g, TransFatContent 1 g

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