Baked Chicken Spinach And Artichoke Casserole Recipe

About this recipe

This high-protein casserole combines tender chicken, spinach, and artichokes in a creamy, cheesy sauce with a hint of curry. Perfect for a satisfying dinner solution.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 395G Heinz Mayonnaise 395g
• - Sunita Lemon Juice Organic
• - Cathedral City Mature Cheddar Cheese
• 125G Daylesford Organic Brandy Butter
• 395G D'Aucy Chopped Spinach
• 200 Ml Isigny Sainte Mere Aop Creme Fraiche
• - Patanjali Cow Ghee
• - Organico Artichoke Hearts In Marinade
• 250G Tilda Wild Rice
• 290G Portland Mills Jamaican Curry Powder, 290G
• - Tata Salt

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Cook 3 chicken breasts in a pot of seasoned water with salt and pepper until fully cooked, about 15-20 minutes. Remove from the water, let cool slightly, then shred into bite-sized pieces.
3. 3. In a buttered 11 x 7 x 2-inch casserole dish, layer 1 can of drained artichoke hearts, 1 package of thawed, drained, and squeezed spinach, and the shredded chicken evenly.
4. 4. In a bowl, mix 1 cup of creme fraiche, 1/2 cup mayonnaise, 1 tablespoon lemon juice, and 1 teaspoon curry powder. Spread this mixture evenly over the layered ingredients in the casserole dish.
5. 5. Sprinkle 3/4 cup of shredded sharp cheese over the top.
6. 6. Dot the top with 2 tablespoons of butter, cut into small pieces.
7. 7. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and heated through.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve with rice or a fresh salad for a complete meal.