Initially, we made this casserole as a dip (perfect with tortilla or corn chips) without the chicken and penne pasta. Recently, Neal added chicken and penne pasta and . . .
Voila! Neal created a delicious casserole! Check out the recipe below.
So, if you want a yummy dip, don’t add the chicken and pasta. If you want a yummy casserole that also freezes well, add chicken and penne pasta.
- 2 – 10 ounce packages of frozen spinach
- 2 – 14 ounce cans of artichoke hearts
- 1/2 cup butter (melted)
- 1 tbsp lemon juice
- 1 – 8 ounce package of cream cheese (softened)
- 1 cup Monterey Jack cheese (shredded)
- 1 tbsp Worchestershire
- 1 cup breadcrumbs
- salt and pepper to taste
- 1 pound boneless chicken breast OR 2 cups cooked chicken
- We purchase a Publix Deli Oven Roasted Chicken, either original or lemon pepper.) NOTE: One chicken typically yields approximately 4 cups of diced chicken. We freeze the extra chicken meat and have it on hand for other recipes.
- 1 pound penne pasta
- Preheat oven to 350 degrees.
- Noodles: Fill a large pot with water and lightly salt. Bring to a boil. Stir in penne noodles and continue to boil (uncovered), stirring as needed, until softened (about 8-11 minutes). Drain and set aside.
- Heat oil in a skillet over medium heat. Place chicken in the skillet. Cook and stir until the meat is not pink (7-10 minutes) OR use the chicken pulled and chopped from a Publix Deli Oven Roasted Chicken.
- Cook spinach – drain well.
- Rinse artichokes with cold water, drain, and cut into smaller pieces.
- Mix spinach, butter, lemon juice, cream cheese, and Worcestershire.
- Stir in artichokes, chicken, penne pasta, and Monterey Jack cheese, salt, and pepper.
- Spray a casserole dish with oil and spoon mixture into a large casserole dish.
- Sprinkle with breadcrumbs.
- Bake for 300 degrees for 20-30 minutes.
Enjoy this yummy casserole with family and friends!
- Because there are only two of us (empty nesters), we typically portion into a few smaller casseroles after mixing all the ingredients. We cook one smaller casserole and freeze (using gallon Ziploc bags) the remaining for future use.
- We sometimes take frozen casseroles when we camp (we have an oven in our camper) or when we go on a ski trip (rent a condo) because it is easy to thaw and cook.
- We typically serve this casserole with Sister Schubert’s Dinner Yeast Rolls.
Let me know what you think or if you have any questions by posting below.
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