CHICKEN AND ARTICHOKE CASSEROLE

Chicken and Artichoke Casserole image

This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!

Provided by VLizzle

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup butter
3 garlic cloves, minced
2 shallots, minced
1/2 cup dry white wine
1 cup heavy cream
1 (8 ounce) package cream cheese, softened
1 (5 ounce) package parmesan cheese, grated (I used shredded)
2 cups chopped cooked chicken (I used pre-packaged Purdue grilled chicken strips)
1 (14 ounce) can quartered artichokes, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups French bread, cut into 1/2 inch cubes
3 tablespoons butter, melted

Steps:

Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
In a large skillet, melt butter over medium-high heat.
Add garlic and shallots, cook 2 minutes, stirring occasionally.
Stir in wine and cook 3 minutes.
Stir in cream and simmer 5 minutes.
Add cream cheese and Parmesan cheese, stir until combined.
Stir in chicken, artichokes, spinach, salt and pepper.
Remove from heat and spoon into prepared casserole dish.
In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
Sprinkle evenly over casserole.
Bake for 30 minutes or until lightly browned.

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