- Joined
- Dec 7, 2017
- Messages
- 326
Got up this morning and made a loaf of bread, a dozen biscuits for the freezer and this recipe. We had it for lunch, dinner and put 4 meals of it in the freezer. I think next time I will put pimentos in it.
Spinach Artichoke Chicken Casserole
2 pints home canned chicken, drained (I put the broth in the freezer)
Enough dehydrated spinach to equal a 10 oz box of frozen spinach (rehydrated)
2 cans quartered artichoke hearts, drained
16 oz mushrooms, drained
1 cup chopped onion
2 cloves minced garlic
Mix all together in a large bowl
In another bowl, mix together:
1 brick softened cream cheese
½ cup mayonnaise
½ cup sour cream
½ cup grated parmesan
1 cup shredded mozzarella
1 tsp Italian seasoning
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
Combine the two bowls and mix well. Spread evenly into a greased or buttered 9 x 13 pan. Sprinkle 1 cup shredded mozzarella and ½ cup parmesan over the top. Bake at 350 for about 30 minutes or the top is bubbling.
Spinach Artichoke Chicken Casserole
2 pints home canned chicken, drained (I put the broth in the freezer)
Enough dehydrated spinach to equal a 10 oz box of frozen spinach (rehydrated)
2 cans quartered artichoke hearts, drained
16 oz mushrooms, drained
1 cup chopped onion
2 cloves minced garlic
Mix all together in a large bowl
In another bowl, mix together:
1 brick softened cream cheese
½ cup mayonnaise
½ cup sour cream
½ cup grated parmesan
1 cup shredded mozzarella
1 tsp Italian seasoning
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
Combine the two bowls and mix well. Spread evenly into a greased or buttered 9 x 13 pan. Sprinkle 1 cup shredded mozzarella and ½ cup parmesan over the top. Bake at 350 for about 30 minutes or the top is bubbling.