Spinach Artichoke Chicken Casserole

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SouthCentralUS

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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.
 
Do you buy it in a jar?
Yes, yes, I do. This is a newish thing for me in the past couple of years.

I used to buy sardines in mustard but husband absolutely could not stand the smell in the house when I'd open the can.
Don't we buy the same things all the time? It's good to try new things.
You might be right,@VThillman . I prefer raw spinach though.
 
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