Spinach and Artichoke Chicken Casseroles
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 499
- Total Fat
- 22
- Saturated Fat
- 11
- Carbohydrates
- 46
- Dietary Fiber
- 6
- Sugar
- 8
- Protein
- 30
- Cholesterol
- 149
- Sodium
- 832
- Total: 1 hr 5 min
- Active: 1 hr 5 min
Ingredients
3 tablespoons unsalted butter
1 large onion, finely chopped
Kosher salt
2 cloves garlic, chopped
6 tablespoons all-purpose flour
2 cups whole milk
Enough chicken soup bouillon for 2 cups broth
1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Freshly ground black pepper
One 14-ounce can artichokes, drained and chopped
One 10-ounce block frozen spinach, thawed and drained
8 ounces light cream cheese
1/2 bunch fresh parsley
Pinch crushed red pepper
One 16-ounce can refrigerated biscuit dough
1 large egg, lightly beaten with a splash of water
Flaky salt, such as Maldon
Directions
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.