Try this Spinach and Artichoke Chicken Casserole recipe
- 2 eggs
- 1/2 teaspoon paprika
- 1 tablespoon butter
- 1 tablespoon butter melted
- salt & pepper
- 1 teaspoon italian seasoning
- 2 small shallots chopped
- 8 oz bow tie pasta
- 2 cups chicken tenders cut into small chunks
- 1-1/4 cups skim milk
- 1/4 cup grated parmesan cheese divided
- 1-8 oz package colby jack cheese
- 1-14 oz can quartered artichokes drained and roughly chopped
- 1-10 pz package chopped frozen spinach, thawed and wrung out with a dish towel
- 1 slice whole wheat bread
- Carbohydrate 18.0558830740092 g
- Cholesterol 30.9209331180223 mg
- Fat 4.28138685129557 g
- Fiber 0.0702750023603439 g
- Protein 5.00922401819481 g
- Saturated Fat 2.36284451911146 g
- Serving Size 1 1 Serving (69g)
- Sodium 157.193926728272 mg
- Sugar 17.9856080716489 g
- Trans Fat 0.463075507158099 g
- Calories 130 calories
Step-by-step
- Cook pasta according to package directions. Drain and set aside.
- Melt 1 Tablespoon butter in a large skillet over medium heat. Add shallot and chicken, season with salt and pepper, and cook until chicken is no longer pink in the middle. Remove from heat.
- In a large bowl, whisk together eggs, milk, Italian seasoning and 2 Tablespoons parmesan cheese. Stir in colby jack cheese, artichokes and frozen spinach. Combine egg mixture, chicken and pasta, then pour into a non-stick sprayed 9x13 pan. Cover pan with foil and put into the fridge overnight.
- The next day, bake at 400 degrees for 20 minutes. While casserole is baking, combine remaining 2 Tablespoons parmesan cheese, bread slice and paprika into a food processor. Pulse until you have bread crumbs. Stir in melted butter.
- After 20 minutes, top casserole with breadcrumb mixture and bake, uncovered, for 10 more minutes, or until breadcrumbs are crunchy. Serve!
Golden breadcrumbs crown a bubbling layer of melted colby jack, encasing tender chicken chunks and earthy greens. This comforting pasta bake adapts the classic, creamy profile of warm spinach and artichoke dip into a substantial main course. Such warm dairy-heavy casseroles gained popularity in mid-century American home cooking as frozen vegetables and canned specialty items became widely available in supermarkets. Preparing components ahead requires careful temperature management. Cover the 9x13 pan tightly with foil before refrigerating overnight to prevent moisture loss in the refrigerator.
Baking and Textural Control
Bake the casserole at 400 degrees Fahrenheit for 20 minutes covered to set the custard base without burning the dairy. Pulsing whole wheat bread with parmesan and paprika yields a coarse crumb that browns faster than store-bought varieties. Uncovering the pan for the final 10 minutes ensures proper moisture evaporation and crispness.
- Thaw frozen spinach completely and wring it aggressively in a clean dish towel to prevent excess water from diluting the egg custard.
- Check internal chicken temperature with an instant-read thermometer to guarantee it reaches 165 degrees Fahrenheit during initial skillet cooking.
- Substitute regular milk for skim milk if a richer sauce consistency is desired, maintaining the exact liquid volume.
