SAVORY SPINACH CHICKEN
I created this quick recipe for one simply by using what I had in the refrigerator. Now it's a favorite of mine! -Sarah Manary, Woodmere, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Place 3 tablespoons salad dressing in a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. In a small skillet, brown chicken on each side. Remove and keep warm. In the same skillet, saute the spinach, remaining salad dressing and salt until spinach is wilted; drain., Place chicken in a shallow baking dish coated with cooking spray. Top with spinach and cheese. Bake, uncovered, at 350° for 18-22 minutes or until chicken juices run clear.
Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 761mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
SPINACH AND CHICKEN CASSEROLE
My son, who is an extremely picky eater, loves this quick and simple dish. It's great for pot-luck dinners.
Provided by T.C.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h45m
Yield 6
Number Of Ingredients 12
Steps:
- Place chicken in a bowl and pour in enough Italian salad dressing to coat. Marinate in the refrigerator, 2 to 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Drain and discard marinade from chicken and season chicken with garlic powder and lemon pepper. Transfer seasoned chicken to a casserole dish. Layer spinach over chicken.
- Mix cream cheese, chives, olive oil, garlic, salt, and pepper together in a bowl. Slowly pour chicken broth into cream cheese mixture, stirring until mixture is smooth; pour over chicken and spinach. Cover casserole dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top chicken mixture with mozzarella cheese; cook until chicken is no longer pink in the center and cheese is melted, 15 to 20 minutes.
Nutrition Facts : Calories 601 calories, Carbohydrate 8.8 g, Cholesterol 138.4 mg, Fat 51.3 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 21.8 g, Sodium 1417.8 mg, Sugar 4.3 g
SAVORY SPINACH CASSEROLE
This cream cheese, spinach and Parmesan cheese dish is a very creamy and savory side dish!
Provided by CORWYNN DARKHOLME
Categories Side Dish Casseroles Spinach Casserole
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine cream cheese and milk; mix until blended. Spoon spinach into 1-quart casserole, top with cream cheese mixture and sprinkle with Parmesan cheese.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 5 g, Cholesterol 46.8 mg, Fat 15.1 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 9.3 g, Sodium 273.3 mg, Sugar 0.6 g
~ SAVORY CHICKEN & SPINACH CASSEROLE ~
My family loved this casserole, even the ones who don't like mushrooms, she just picked them out...LOL! It's quite savory and delicious! If you don't like mushrooms, add a different veggie instead..I used mushrooms, because they needed to get used and were quite tasty with the spinach. Enjoy!
Provided by Cassie *
Categories Casseroles
Time 1h
Number Of Ingredients 12
Steps:
- 1. Cover chicken with water and poach until juice runs clear. Reserve broth. Once chicken is cool, chop. Bring broth back to a boil and cook orzo, about 9 minutes, drain and set aside.
- 2. Preheat oven to 350 degree F. Spray a 2 - 3 quart casserole with non stick cooking spray. In a large skillet,over medium heat - brown onion, mushrooms and garlic. Stirring occasionally.
- 3. Once veggies are tender, add the chicken, orzo, spinach, soup, mayonnaise and seasoning. Stir until well combined. Spread the chicken mixture into casserole dish and sprinkle evenly with cheese and about a handful of bread crumbs.
- 4. Bake for 35 - 40 minutes or until golden and bubbly.
- 5. Serve hot! Enjoy!
CHICKEN AND SPINACH CASSEROLE
Use the supermarket staple of rotisserie chicken in this comforting casserole. Combine shredded chicken with sauteed spinach in a cream sauce, pour into a baking dish, and top with torn bread. Serve your family this creamy, bubbling casserole for a cozy dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
- Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
- Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
- Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
Nutrition Facts : Calories 507 g, Fat 22 g, Fiber 3 g, Protein 20 g
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- 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.
CREAMY CHICKEN AND SPINACH CASSEROLE
Steps:
- Heat the oven to 350 F. Lightly butter a 2-quart baking dish.
- Drain the cooked spinach in a colander, squeezing or pressing to get as much of the water out as possible. Spread the spinach in the bottom of the prepared baking dish.
- In a medium saucepan over medium-low heat, melt 3 tablespoons of butter. Add the flour and seasoned salt to the butter and cook, stirring, for 2 minutes. Gradually add the milk and cook, stirring constantly, until thickened. Stir in the Parmesan cheese and cream. Cook, stirring until the cheese has melted. Taste and add salt and pepper, as needed. Add the chicken to the sauce and stir to blend.
- Pour the chicken and sauce mixture over the spinach layer in the baking dish.
- Melt the remaining 2 tablespoons of butter in the microwave or in a saucepan on the stovetop. Toss the butter with the soft breadcrumbs. Spread the crumbs over the casserole.
- Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned. To brown the topping a little more, turn the broiler on and broil for a minute or two before you take it out of the oven.
Nutrition Facts : Calories 628 kcal, Carbohydrate 35 g, Cholesterol 153 mg, Fiber 4 g, Protein 31 g, SaturatedFat 22 g, Sodium 1159 mg, Sugar 8 g, Fat 41 g, ServingSize 1 casserole (4 servings), UnsaturatedFat 0 g
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