“Wow! What started out as a Rachael Ray "idea" got twisted and turned and adjusted until there's not a whole lot of the original left! Loosely based on the flavor of your favorite spinich and artichoke dip, now you can have an actual meal with the same flavors of the appetizer. Enjoy!”
READY IN:
1hr
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Bake or poach chicken breasts then dice when cool enough to handle, set aside.
  3. Cook pasta of your choice in salted, boiling water - I used small penne. Drain and rinse, then put the pasta back into the large pot and set aside.
  4. Defrost spinich in microwave (put the whole box in a bowl to do this as the liquid will run all over your microwave!). Once defrosted, put the spinich into a clean kitchen towel and twist to squeeze out the extra moisture, then set it aside.
  5. In a deep skillet or sauce pan saute onion on medium in olive oil until completely softened, salt and pepper to taste while sauting. Stir in garlic and saute an extra minute or two.
  6. Slide onion and garlic to side of pan and add butter in the open space. Once melted add flour to form a rue and mix with the onions and garlic.
  7. Pour broth and milk into the pan and mix well. Bring up to a simmer and cook until thickened. Once thickened, stir 1 1/2 cups of the shredded cheese into the sauce and stir until melted.
  8. Pull the spinich apart with your fingers and add to the sauce, stir well. Add the mushrooms and stir some more!
  9. Finally put the chicken and the sauce into the large pot of pasta and mix well.
  10. You can eat it now as is, or pour the mixture into a large casserole dish and top with the remaining shredded cheese and the parmesan cheese. Bake at 350 for about 20 minutes or until the cheese is melted and lightly browned.
  11. Serve with garlic bread and a great salad for a complete meal! Enjoy!

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