Wednesday, April 12, 2017

Spinach and Artichoke Chicken Casserole

This was quick and easy to make and tasted great.

Spinach and Artichoke Chicken Casserole

4 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayo
2 tbsp dried minced onion
1 tbsp garlic powder
1 tsp thyme
1 tsp salt
2 pound cooked chicken breast, cubed
1 cup chopped marinated artichokes, drained
4 oz fresh spinach (2 big handfuls)
10 slices provolone cheese, divided (about 7.5 oz) (or use shredded)

1. Preheat the oven to 400.

2. In a large mixing bowl stir together the cream cheese, sour cream, mayo, and seasonings until smooth. Mix in the chicken, artichokes, and spinach. Cut 4 of the slices of provolone into pieces and stir those in. Spread in the bottom of a large 10 x 13 inch casserole dish. Top with the additional 6 slices of cheese.

3. Bake for 25 - 35 minutes until golden, hot, and bubbly. Serve with green veggies or a salad.

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