Spring is on its way! Or so we think. Some days you can tell by the melting of the icicles on the roof, by the streams of water running into the storm drains and by the lengthening of the amount of daylight hours. Some days you only know spring is coming because you looked at the date on the calendar. It’s been more of a calendar thing over the past week, but I’m holding onto warm thoughts to help us through and still making comforting casseroles to warm our bodies. Even with more than 2 feet of snow cover and the 20th named winter storm sweeping the nation, I know my plants & flowers are feeling spring, too and getting ready to surprise us as soon as all the snow is gone!
Chicken, Spinach & Artichoke Casserole (adapted from kraftrecipes.com)
time prep: 15 min total: 40 min servings total: 4 servings
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite size pieces
- 1 clove garlic, minced
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 3/4 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups cooked farfalle pasta
- 8 ounces frozen chopped spinach, thawed & drained
- 8 ounces artichoke hearts, drained & chopped
- 1 cup shredded part-skim mozzarella cheese
Preheat the oven to 375º. Heat the oil in large skillet over medium heat. Add the chicken and garlic, cooking and stirring for 6 to 7 minutes or until the chicken is done. Transfer the chicken to a large bowl. Combine the cream cheese, sour cream, milk, basil and oregano, mixing well.
The cream cheese, sour cream & milk make the sauce for the casserole.
Add the cooked pasta, spinach, artichoke hearts and mozzarella cheese to the chicken, mixing it well to combine.
A large bowl is needed to hold all this!
Pour the sauce over the rest of the ingredients. Spoon the mixture into a greased 1-1/2 quart casserole dish. Cover the dish and bake it for 25 minutes or until it is heated all the way through.
Delicious & nutritious!
Stay warm while you wait for Spring to make its appearance! ~Linda
Chicken, Spinach & Artichoke Casserole (adapted from kraftrecipes.com) time prep: 15 min total: 40 min servings total: 4 servings Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite size pieces
- 1 clove garlic, minced
- 8 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 3/4 cup milk
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups cooked farfalle pasta
- 8 ounces frozen chopped spinach, thawed & drained
- 8 ounces artichoke hearts, drained & chopped
- 1 cup shredded part-skim mozzarella cheese
Preheat the oven to 375º. Heat the oil in large skillet over medium heat. Add the chicken and garlic, cooking and stirring for 6 to 7 minutes or until the chicken is done. Transfer the chicken to a large bowl. Combine the cream cheese, sour cream, milk, basil and oregano, mixing well. Add the cooked pasta, spinach, artichoke hearts and mozzarella cheese to the chicken, mixing it well to combine. Pour the sauce over the rest of the ingredients. Spoon the mixture into a greased 1-1/2 quart casserole dish. Cover the dish and bake it for 25 minutes or until it is heated all the way through.