A Chicken Casserole That’s a Keeper
Like a good man, the perfect bronzer, or a pair of comfortable heels, a good (really good) chicken casserole recipe is hard to find. So when you get ahold of one that doesn’t contain condensed cream of this, that, or the other — and can be made ahead of time — you hold on tight and never let go.
I sort of never want to let go of the Chicken Florentine Artichoke Bake I made a couple weeks ago. It’s got all the characteristics of what I like to call “feel good food” — hearty, filling ingredients baked until golden brown and bubbly — but it’s a little more grown up (and good for you) thanks to chopped spinach, artichokes and lean chicken breast. Plus it can be made a day ahead of time, which gives you more time to dedicate to important things like finding a good man, the right shade of bronzer and comfortable heels.
I told my husband it was called “spinach and artichoke casserole” — I’m certain he’d raise an eyebrow at any recipe with the word “Florentine” in the name — and he happily went along. We prepared this chicken casserole together in our PJs on a Sunday night, him cooking the pasta and chicken while I assembled the sauce, then all I had to do was pop it into a hot oven on a busy Monday night.
Since the casserole was going into the oven straight out of the fridge, I upped the baking temperature to 400 degrees. Other than that, we made no changes, and couldn’t have been happier with the result. The chicken, artichokes and spinach mingled in a cheesy, creamy sauce, accented by a crispy bread crumb topping. Every bite was a new flavor experience, and leftovers were just as mouthwatering.
Take a look at some of our other popular casserole recipes: