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Spinach and Artichoke Chicken Casseroles

Spinach and Artichoke Chicken Casseroles
Prep Time
1h 5 min
Yields
8 servings

Creamy individual casseroles with chicken, spinach and artichoke topped with a golden biscuit.

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ingredients

3
Tbsp unsalted butter
1
large onion, finely chopped
Kosher salt
2
cloves garlic, chopped
6
Tbsp all-purpose flour
2
cups whole milk
Enough chicken soup bouillon for 2 cups broth
1 ½
lb(s) boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces
½
tsp dried thyme
Freshly ground black pepper
1 14-oz
can artichokes, drained and chopped
1 10-oz
block frozen spinach, thawed and drained
8
oz light cream cheese
½
bunch fresh parsley
Pinch crushed red pepper
1 16-oz
can refrigerated biscuit dough
1
large egg, lightly beaten with a splash of water
Flaky salt, such as Maldon
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directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

If baking immediately, preheat the oven to 400°F. Bake until the biscuits are golden brown, about 15 minutes.

Step 5

If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400°F for 30 minutes.

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