SAVORY SPINACH CHICKEN
I created this quick recipe for one simply by using what I had in the refrigerator. Now it's a favorite of mine! -Sarah Manary, Woodmere, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Place 3 tablespoons salad dressing in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. In a small skillet, brown chicken on each side. Remove and keep warm. In the same skillet, saute the spinach, remaining salad dressing and salt until spinach is wilted; drain., Place chicken in a shallow baking dish coated with cooking spray. Top with spinach and cheese. Bake, uncovered, at 350° for 18-22 minutes or until chicken juices run clear.
Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 761mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g 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.
~ SAVORY CHICKEN & SPINACH CASSEROLE ~
My family loved this casserole, even the ones who don't like mushrooms, she just picked them out...LOL! It's quite savory and delicious! If you don't like mushrooms, add a different veggie instead..I used mushrooms, because they needed to get used and were quite tasty with the spinach. Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- 1. Cover chicken with water and poach until juice runs clear. Reserve broth. Once chicken is cool, chop. Bring broth back to a boil and cook orzo, about 9 minutes, drain and set aside.
- 2. Preheat oven to 350 degree F. Spray a 2 - 3 quart casserole with non stick cooking spray. In a large skillet,over medium heat - brown onion, mushrooms and garlic. Stirring occasionally.
- 3. Once veggies are tender, add the chicken, orzo, spinach, soup, mayonnaise and seasoning. Stir until well combined. Spread the chicken mixture into casserole dish and sprinkle evenly with cheese and about a handful of bread crumbs.
- 4. Bake for 35 - 40 minutes or until golden and bubbly.
- 5. Serve hot! Enjoy!
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