Baked Spinach Artichoke Chicken Ring Recipes

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CHICKEN FLORENTINE ARTICHOKE BAKE



Chicken Florentine Artichoke Bake image

A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!

Provided by Debbie

Categories     Chicken Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package shredded Italian cheese blend
¼ cup all-purpose flour
1 ½ cups milk, or more to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g

BAKED SPINACH ARTICHOKE CHICKEN RING



Baked Spinach Artichoke Chicken Ring image

If you like spinach artichoke dip, you値l love this appetizer. It's a twist on one of our family favorite Pampered Chef recipes. Presentation is awesome and if you serve it to guests, they are sure to ask for the recipe before they leave!!! Totally perfect to serve in a buffet of appetizers for a party. . .it's so different and absolutely has the WOW factor. You could also easily serve it as a main course. . .it's up to you!

Provided by januarybride

Categories     < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (10 ounce) box frozen chopped spinach, thawed and squeezed
1 (13 ounce) can artichokes (not marinated)
2 tablespoons onions, chopped
6 ounces uncooked boneless skinless chicken breasts, cut into & # 65405, inch cubes
2/3 cup fat-free cream of mushroom soup
1 tablespoon reduced sodium soy sauce
1/2 cup shredded monterey jack pepper cheese (may substitute sharp cheddar)
1/2 cup freshly grated parmesan cheese
2 (8 ounce) packages refrigerated reduced-fat crescent rolls

Steps:

  • Preheat oven to 350コF.
  • In the meanwhile, cook your cubed chicken breast in a frying pan coated with cooking spray over med-high heat for about 6 minutes until juices run clear.
  • Combine all ingredients except crescent rolls in medium bowl.
  • Unroll crescent rolls and arrange triangles in a circle on a 15" round baking stone (or round pizza pan) with the bases overlapping in center and points toward the outside.
  • Scoop filling mixture onto widest portion of each triangle (I use a cookie scoop to put rounded scoops all the way around). Pull the point of each triangle over filling and tuck under base at center. (Filling will not be completely covered and it will look like a wreath when you are finished.).
  • Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

Nutrition Facts : Calories 149, Fat 6, SaturatedFat 3.5, Cholesterol 32.2, Sodium 389.6, Carbohydrate 9.6, Fiber 4.9, Sugar 0.7, Protein 16.1

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