Wednesday, March 23, 2011

Spinach Artichoke Dip-Inspired Casserole

Britney here again. Remember how I like to buy artichokes in bulk for my favorite recipe? Well, there's another artichoke dish that we really, really like: Spinach Artichoke Dip. It's incredible, right? But how often can I actually make a big pan of that and not feel like I have used my week's worth of calories? Oh, right, I can't.

So here is the next best thing. I turned it into a hearty casserole dish. With wild rice and lots of delicious spinach.

A little tip: When I buy a little too much spinach for my family, I freeze the extra. The frozen leaves work great for a dish like this, because they chop up even easier than fresh.

1 1/2 c. wild rice
1 grilled chicken breast
1 1/2 c. artichoke hearts
3 c. spinach
1 can cream of chicken soup
3/4 c. milk
1/4 tsp. garlic powder
1/2 c. chopped onion (or 2 Tbsp. dried chopped onion)
Parmesan cheese

1. Cook wild rice. I don't have a fancy pressure cooker like my mom, so it takes a while to get wild rice soft, but just cook it until it is to your preference.

2. Chop your chicken breast, artichoke hearts, and spinach and place in a large bowl. Mix in cream of chicken soup, milk, garlic, onion, and wild rice.

3. Put everything in a 9x9 dish and top with Parmesan cheese. Cook at 350 degrees for 30 minutes.

Easy, huh? I have also added 1/4 of a package of cream cheese to the mix, which adds to the creaminess and dip-inspired feeling, but this recipe is also great without it. Sometimes I decide to save the calories, and sometime I don't.

Here is another spinach artichoke recipe

Here is a spinach artichoke Turkey recipe

1 comment:

  1. Genuis idea to make the dip into a heartier casserole. Who wouldn't want to eat artichoke dip as dinner anyway? Plus, the former Minnesotan in me applauds your use of wild rice.