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
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
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
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Cheers,
Lydia xo