Spinach and artichoke dip is my favorite appetizer. I order it whenever possible. It’s delicious.
I have an old recipe for some pretty amazing dip, but I rarely have a reason to make it. It’s not like I go around making appetizers for my small family every night. Sure, I’ll make it for get-togethers sometimes, when I don’t make dessert. I’m pretty antisocial, though. So, I don’t get out much.
Oh man. I can’t even describe how amazing this was! DELICIOUS!
Spinach and Artichoke Casserole
1 Tbsp Olive Oil
1 lb Boneless Chicken Breast
1 16oz Package Chopped Spinach
1 13.75oz Can Artichoke Hearts
2 Cups Sour Cream
1 Can Cream of Chicken Soup (I used Cream of Anything Soup)
1 Cup Milk
1 Clove Garlic, Minced
8oz (1/2 Box) Shell Pasta
½ Cup Parmesan Cheese
1 ½ Cup Mozzarella Cheese
Salt and Pepper, To Taste
Preheat oven to 350F.
Cut the chicken into bite sized pieces. Heat olive oil and pan and cook the chicken. Make sure you season it with salt and pepper or whatever seasoning you prefer. I’m pretty obsessed with Goya Adobo Light With Pepper lately. I use it in everything.
Bring a big pot of water to boil and cook shell pasta according to package directions.
Thaw and drain the spinach. Drain, rinse and chop the artichoke hearts.
Whisk together the sour cream, soup, milk, garlic, parmesan cheese, salt, pepper, and 1 cup of the mozzarella cheese. Add the spinach, artichokes, chicken, and pasta. Mix well.
Pour into a sprayed baking dish. Top with remaining ½ cup of mozzarella cheese.
Bake for about 30 minutes, until bubbly and the cheese is all melted. Enjoy.
This made 8 large servings. I used low fat or fat free versions of all the ingredients, and each serving had only 350 calories. That makes it even better!
I should also note that this could easily use 2 pounds of chicken, depending on how chicken-y you want it. The chicken can also be completely omitted for a meatless casserole.