Spinach Artichoke and Chicken Casserole

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.

Ingredients:

• • 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

Directions:

1. 1. Preheat oven to 350 degrees.
   2. 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.
   3. 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.
   4. Cook spinach – drain well.
   5. Rinse artichokes with cold water, drain, and cut into smaller pieces.
   6. Mix spinach, butter, lemon juice, cream cheese, and Worcestershire.
   7. Stir in artichokes, chicken, penne pasta, and Monterey Jack cheese, salt, and pepper.
   8. Spray a casserole dish with oil and spoon mixture into a large casserole dish.
   9. Sprinkle with breadcrumbs.
   10. Bake for 300 degrees for 20-30 minutes.

Enjoy this yummy casserole with family and friends!

Notes:

• • 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.

Bon Appetit!

Let me know what you think or if you have any questions by posting below.

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