Mini Spinach And Artichoke Chicken Casseroles
This dish combines my two favorite things to eat.
Equipment
- 12-inch cast-iron skillet
- 1/4 sheet pan
- 1 chef's knfe
- 1 cutting board meat-safe
- 1 mesh sieve
- 2 mixing bowls medium size
- 1 whisk
- 1 rubber spatula
- 6 mini loaf or round pie pans disposable
- 1 Rolling Pin small size
- 1 pastry brush
- 1 set measuring cups dry measurments
- 1 set measuring spoons
- 1 (2-cup) measuring cup liquid measurements
Ingredients
- 1 1/2 pounds 3 boneless-skinlees chicken breasts Cut into bite-size cubes, 1/2 to 3/4 inch pieces
- 2 tbsps unsalted butter For browning chicken
- 1 tbsp olive oil For browning chicken
- 1 tbsp Kosher salt For browning chicken
- 1 tsp Freshly ground black pepper For browning chicken
- 2 tbsps butter Unsalted
- 1/2 large red onion You can use a large yellow onion that has been finely chopped
- 1/2 tsp Kosher salt
- 2 cloves garlic Minced
- 1/4 cup 4 tbsps flour All-purpose
- 2 cups whole milk
- 1 tbsp poultry seasoning
- 1/2 tsp dried thyme
- 1/2 tsp red pepper flakes
- 1 pinch black pepper Freshly ground
- 1 can 14 oz artichoke hearts Drained and chopped
- 1 package 10 oz frozen leafy spinach Thawed and drained of any excess water.
- 1 bar 8 oz cream cheese Softened
- 2 cups Monterey Jack cheese Freshly grated
- 2 tbsps parsley Italian flat-leaf, finely chopped
- 1 can 16 oz refrigerated biscuit dough
- 2 large eggs + 1 tbsp water egg wash Beat lightly.
- 6 pinches Coarse sea salt Top of dough before baking
- 6 pinches fresh ground black pepper Top of dough before baking
Instructions
- Browning the chicken: First, add butter and olive oil over medium-high heat to a preheated cast-iron skillet. Once the butter has melted, add the cubed chicken pieces and arrange them into a single layer. Season with Kosher salt and freshly ground black pepper. Stirring occasionally, cook for 10 to 12 minutes. Once the chicken is golden brown on the outside, transfer it to a plate and set it aside.In the same skillet over medium-high heat, melt the butter. Using a rubber spatula, add the diced onion and Kosher salt and cook, stirring, until soft, about 10 minutes. Add the minced garlic and cook for another minute.Reduce the heat to medium, most importantly, change to a whisk, and stir in the flour to distribute evenly. Add one cup of milk, stirring continuously until the liquid thickens; repeat with the remaining 1 cup. Add the poultry seasoning, red pepper flakes, and thyme, and whisk to combine. Switch back to the rubber spatula, add the browned cubed chicken, stir to coat all the chicken, and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the softened cream cheese, and mix it into the saucy chicken mixture until it's completely melted. Next, add the artichokes, spinach, and a pinch of fresh ground black pepper—taste to adjust seasoning if needed. Remove the skillet from the heat, add the shredded Monterey Jack cheese and parsley, and stir to combine. Divide the mixture into 6 disposable mini loaf pans (or round mini pie tins if you have those). You could also use a 9 x 13 casserole dish. Using a small rolling pin, roll out the biscuit dough into a rectangular shape and top the individual casseroles with it. Brush with egg wash and sprinkle with the coarse sea salt and fresh ground black pepper. Preheat oven to 400°F. Bake until the biscuits are golden brown, about 15 minutes. Similarly, cook the frozen casseroles. Pop them into a 400-degree F. oven covered for 25 minutes, uncover, and bake for another 20 minutes until the biscuits are golden brown and the filling is heated completely.There you have it, my Mini Spinach and Artichoke Chicken Casseroles.
Notes
1) The first 5 ingredients under the "ingredients list" are only used to brown the chicken.
2) To freeze mini casseroles, let them come to room temperature, wrap them tightly with foil, and date. The shelf life, in the freezer, is up to 2 months.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.