Chicken Artichoke Bake
146This recipe is a great way to use up leftover chicken.
Recipe from a "Delish Casseroles" magazine.
Music by Audionautix.com
3/4 cup basmati rice (cook this amount according to package directions and allow to cool)
1 1/2 cups milk
1/2 cup grated parmesan cheese
6 oz. of cream cheese cubed
2 cloves of garlic minced
Red pepper flakes to taste
Pepper to taste
Salt to taste
4 cups of cooked chopped or shredded chicken
2 cups packed fresh spinach
1 -14oz can artichoke hearts drained and cut into quarters.
2 cups of shredded mozzarella cheese (divided into two one cup measures).
Cook milk, parmesan, cream cheese, garlic, peppers and salt in a medium sized saucepan until cheeses are melted, mixture is smooth and has thickened slightly (about 4 minutes).
In a large bowl, toss together the chicken, cooked rice, artichokes, one cup mozzarella and spinach. Add the sauce mixture and stir until coated.
Pour into a 9x13" lightly greased baking dish and sprinkle with the remaining cup of mozzarella and bake uncovered at 350F for about 35-40 minutes until hot and bubbly. I put mine on broil for 2-3 minutes to brown the top, this is optional.
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