Healthy Spinach Artichoke Chicken Casserole Recipes

ARTICHOKE & SPINACH CHICKEN CASSEROLE

Artichoke & Spinach Chicken Casserole image

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

Ingredients

3 cups uncooked bow tie pasta
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1-1/2 cups 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

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 AND ARTICHOKE CHICKEN CASSEROLES

Spinach and Artichoke Chicken Casseroles image

Provided by Molly Yeh

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons unsalted butter
1 large onion, finely chopped
Kosher salt
2 cloves garlic, chopped
6 tablespoons all-purpose flour
2 cups whole milk
Enough chicken soup bouillon for 2 cups broth
1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Freshly ground black pepper
One 14-ounce can artichokes, drained and chopped
One 10-ounce block frozen spinach, thawed and drained
8 ounces light cream cheese
1/2 bunch fresh parsley
Pinch crushed red pepper
One 16-ounce can refrigerated biscuit dough
1 large egg, lightly beaten with a splash of water
Flaky salt, such as Maldon

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.

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