Chicken and Artichoke Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy! Ingredients:
1/2 cup butter |
3 garlic cloves, minced |
2 shallots, minced |
1/2 cup dry white wine |
1 cup heavy cream |
1 (8 ounce) package cream cheese, softened |
1 (5 ounce) package parmesan cheese, grated (i used shredded) |
2 cups chopped cooked chicken (i used pre-packaged purdue grilled chicken strips) |
1 (14 ounce) can quartered artichokes, drained and chopped |
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 cups french bread, cut into 1/2 inch cubes |
3 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
2. In a large skillet, melt butter over medium-high heat.
3. Add garlic and shallots, cook 2 minutes, stirring occasionally.
4. Stir in wine and cook 3 minutes.
5. Stir in cream and simmer 5 minutes.
6. Add cream cheese and Parmesan cheese, stir until combined.
7. Stir in chicken, artichokes, spinach, salt and pepper.
8. Remove from heat and spoon into prepared casserole dish.
9. In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
10. Sprinkle evenly over casserole.
11. Bake for 30 minutes or until lightly browned.
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