Thursday, October 4, 2012

Chicken, artichoke, & spinach casserole

Hey there!

I have decided that I am going to start documenting all of the Jackson family's favorite recipes right here on my blog.  Any of you who know my husband well, know that he is a male Martha Stewart. He can cook like nobody's business. I have really learned EVERYTHING I know about cooking from him, and he's training me to become so much better at it!

Since Michael is the busiest man on the planet with his job, I have been trying to step it up and cook more often.  Even though I LOVE when he cooks for us... he's so much more of a natural at it.  He can look in the refrigerator, scan over what we have and know exactly what to make in minutes. And it always turns out PHENOMENAL.  I don't get out he does it.  When I cook, I have instructions down in front of me, measuring everything perfectly to a T, and always end up asking Michael a few questions!

Anyways, we decided that since a lot of our recipes were created by us, (or should I say Michael and I just take credit too because we are a team...) that I should start blogging them to share with anyone who is interested!

So for the first Jackson Family recipe post, I'm going to quickly blog what I made tonight.  A DELICIOUS chicken, artichoke, and spinach casserole.

Now - I DID get the main recipe off Pinterest for this one but I altered it a bit to fit our family's tastes a little better.  Normally the recipes I post will be Jackson Family creations, but sometimes I will find recipes off Pinterest if I want to try something new, and then I alter it! We added 2 things to this dish that most of our recipes always have: meat and garlic. ;)

Ingredients:


14 oz of Orecchiette Pasta ( or short pasta)
1 Tbsp Olive Oil
1 Cup of Chopped Onion
9 Cloves of Garlic ( Minced)
1 Cup of Sour Cream
4 oz of Cream Cheese ( Room Temperature)
3/4 Cup of Parmesan Cheese
1 teaspoon Lemon Juice 
10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
13.5 Can of Artichoke Hearts rinsed and chopped
5 boneless skinless chicken breasts (cooked in a pan with a tbsp of olive oil) then chopped up
1 Cup of Mozzarella
1/2 Teaspoon of Salt
1 Teaspoon of Pepper


How to:

Preheat Oven To 425
Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.
Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.
In a large bowl – Mix Sour Cream, Cream Cheese,  Parmesan, Lemon (juice and zest), onions and garlic. Add pasta and mix.
Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, chicken, and 1/2 Cup of Mozzarella
Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top
Place in the oven till golden brown on top – about 10 – 15 minutes.



Enjoy!
Here is the original link I found this recipe from before we altered it... this would be better for any vegetarians out there!:
http://www.budgetsavvydiva.com/2012/02/spinach-artichoke-baked-pasta/



Thanks for reading!




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