CHICKEN AND SPINACH CASSEROLE
Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
- Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
- Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
- Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g
SPINACH AND CHICKEN CASSEROLE
My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.
Provided by T.C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
- Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g
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 CHICKEN CASSEROLE
I created this chicken casserole based on a recipe I found on a spaghetti sauce label. I made a few substitutions and additions and was quite pleased with the results. -Jackie Wood, Jackson, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick saucepan coated with cooking spray, saute chicken until no longer pink; set aside., In the same pan, saute onion and green pepper until crisp-tender. Add the spaghetti sauce, spinach, mushrooms and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; add chicken and pasta to the pan. Sprinkle with 1 cup cheese and toss to coat., Transfer to a 13x9-in. baking dish coated with cooking spray; sprinkle with remaining cheese. Cover and bake at 350° for 20-25 minutes or until cheese is melted.
Nutrition Facts : Calories 492 calories, Fat 20g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 1323mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 5g fiber), Protein 39g protein.
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.
CHICKEN AND SPINACH CASSEROLE
Make and share this Chicken and Spinach Casserole recipe from Food.com.
Provided by Matt A
Categories One Dish Meal
Time 1h45m
Yield 1 pan, 12 serving(s)
Number Of Ingredients 14
Steps:
- Bake the chicken breasts and dice into 1/2 inches cubes.
- Drain the spinach until very dry.
- Melt the butter in a large pot.
- Add the garlic and onions, minced fine.
- Sweat in the pot until soft.
- Add the flour and whisk until combined.
- Cook the Roux until it turns a blond color.
- Whisk in 1 cup of cold milk.
- When thoroughly combined, whisk in in the rest of the milk and the cream of chicken soup.
- Bring to a soft boil.
- Add 6 oz. of the Cheddar cheese and 2 oz. of the Parmesan cheese, and the cayenne pepper, whisk until combined.
- In another pot, cook the egg noodles according the package directions, but stop cooking them 1 minute before they're done.
- In a large bowl, combine the egg noodles, spinach, chicken, and cream sauce.
- Spread this mixture into a greased 9x13 in pan.
- Combine the breadcrumbs and olive oil.
- Sprinkle evenly over the casserole.
- Top with the remaining cheese.
- Bake in a 375 Degree oven for 35 minutes.
- Let rest 10 minutes before serving.
Nutrition Facts : Calories 458.4, Fat 24.9, SaturatedFat 11.6, Cholesterol 98.7, Sodium 624.3, Carbohydrate 30.1, Fiber 3.5, Sugar 2.3, Protein 29.8
CHICKEN FLORENTINE CASSEROLE
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
Provided by BRYAN0320
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place the chicken breast halves on a baking sheet; bake 20 to 30 minutes, until no longer pink and juices run clear. Remove from heat, and set aside.
- Increase the oven temperature to 400 degrees F (200 degrees C).
- Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
- Arrange the spinach over the bottom of a 9x9 inch baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange chicken breasts in the dish, and cover with the remaining sauce mixture. Sprinkle with bacon bits, and top with mozzarella cheese.
- Bake 20 to 25 minutes in the 400 degrees F (200 degrees C) oven, until bubbly and lightly browned.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 17.6 g, Cholesterol 168.4 mg, Fat 38 g, Fiber 5.4 g, Protein 61.6 g, SaturatedFat 19.9 g, Sodium 1805.7 mg, Sugar 3.3 g
CHICKEN AND SPINACH RIGATONI CASSEROLE
Quick, easy and delicious. The recipe calls for 4 garlic cloves, but I only added 2 and should have added 3-4 cloves. I also added more parmesan because of preference. This is a hit with the kids. My friend Kathy sent me this recipe and now I am indebted to her forever.
Provided by heather in Ont
Categories One Dish Meal
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to pkg directions and drain.
- Place spinach on paper towel and squeeze until barely moist.
- Add oil to a large non stick skillet and place over medium heat until hot.
- Add onion and garlic and sauté until tender.
- Add chicken and cook until it loses its pink colour, stirring constantly.
- Stir in tomatoes, tomato paste, basil, oregano and crushed red pepper flakes.
- Bring to a boil and then reduce heat.
- Simmer 5 minutes, uncovered stirring occasionally.
- Combine pasta, spinach, chicken mixture and 1/4 cup cheese in a bowl; stir well.
- Spoon into 13 X 9 baking dish coated with cooking spray.
- Sprinkle with remaining 1/4 cup parmesan cheese over the top.
- Bake at 350° for 20 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 277.6, Fat 6.4, SaturatedFat 2, Cholesterol 71.8, Sodium 247.6, Carbohydrate 33.6, Fiber 3.8, Sugar 4.5, Protein 22.1
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