January 12th, 2015
Sometimes the best recipes are the ones that take the least effort. In variations of this recipe that use larger pieces of chicken, you are directed to prebake the chicken prior to adding the other ingredients. However, in this recipe, we are using Old Neighborhood Shaved Chicken breast. This makes a difference, because the chicken is so thinly shaved that it cooks through in the same time that it takes to cook everything else! The following recipe is a pretty easy one that only requires you to lightly saute some baby spinach, and then mix all the ingredients into one baking dish. However, this step is actually optional. You can make an equally good dish, if you would just rather mixing all of the ingredients, without first sauteing the spinach.
For those that are fans of spinach and artichoke dips, this recipe is for you!
Baked Spinach, Artichoke, and Chicken Casserole
1 package of Old Neighborhood Shaved Chicken Breast
1 14-oz. can of artichoke hearts, drained and quartered
5 oz. of fresh baby spinach
2 shallots, minced
1 garlic glove, minced
1/2 cup grated parmesan cheese
1/2 cup shredded cheese of choice
1/2 cup greek yogurt
1/2 cup mayonnaise
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tbsp. olive oil
salt and pepper to taste
1. Heat 1 tbsp. of olive oil in a skillet over medium high heat. Add in the shallots and garlic clove.
2. When fragrant, add the baby spinach, onion powder, garlic powder, and paprika. Cook until the spinach just starts to wilt. Remove from heat.
3. Preheat the oven to 375 degrees. Season the shaved chicken breast with salt and pepper.
4. In a mixing bowl, combine all of the ingredients and stir well.