For someone who loves veggies, this casserole is the perfect combination of chicken and vegetables! Bonus that it is a meal all in one- and it makes enough to plan for lunch or dinner the following day. I love the spinach and how the dish is filling and filled-with-flavor! We serve this with a simple salad. I hope you enjoy!

Chicken Artichoke Spinach Casserole

Lydia Menzies

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Ingredients

  

• 5 boneless, skinless chicken breasts, diced
• 1 cup uncooked white rice
• 12 oz. canned artichoke hearts, drained and choped
• 8 cups baby spinach, chopped
• 1/2 fresh red bell pepper, diced
• 1/4 cup parsley, diced
• 1/2 small sweet onion, diced
• 1 1/2 cups shredded Parmesan cheese
• 6 oz. cream cheese, softened
• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano

Instructions

 

• Spray casserole dish with non-stick spray and preheat oven to 375 degrees (F).
• Cook rice in a pan according to directions.
• In a large skillet, combine parsley, bell pepper, onion and chicken and cook over medium-high heat. Cook until chicken chicken is no longer pink inside (about 10 mins.) Set aside.
• Drain chicken broth from pan and save to add in later.
• Add spinach, artichoke hearts, rice, and parmesan cheese to chicken mixture in skillet. Combine well.
• In a separate bowl, whisk together cream cheese, chicken broth, mayonnaise, sour cream, salt, pepper, oregano.
• Put chicken mixture in casserole dish. Pour cream cheese mixture over top. Using 2 forks, mix the ingredients in the casserole dish together.
• Bake at 375 degrees (F) for 30. mins. or until bubbly around edges. Remove from oven and let cool for 5-10 mins. Serve and enjoy!

Cheers,

Lydia xo