Spinach artichoke chicken casserole – this quick and easy recipe tastes like a cross between spinach artichoke dip, and chicken bake, takes 30 minutes to make, and is a great way to use leftover chicken or Thanksgiving turkey meat.
I’ll keep this short and sweet today, as I’m already feeling the weight of the upcoming trip preparation, and holiday planning. In just 3 days, we’ll be off to Arizona for a much needed vacation (albeit short), and a lovely family reunion (we’ll see our baby niece for the first time – yey!!).
Our vacations tend to be pretty intense usually (we just don’t know how to sit still and relax), so despite Thanksgiving (or maybe because of) we’ll try to move as much as possible, and plan to cover about 1000 miles – from Phoenix all the way up to Grand Canyon, Lake Powell and Monument Valley, then down to Tucson and back to Phoenix again. Except for mapping out the trip, I have done zero preparation and I’m beginning to stress a bit.
However, I didn’t want to leave without giving you this quick and easy recipe which is my favorite way to use leftover chicken meat, as I know in those lazy days after Thanksgiving you will be scratching your head and wondering what to cook with all that leftover turkey. If the obvious chicken soup, chicken potpie or chicken quesadillas have become too boring for everyone, then I have a fantastic suggestion for you. Not only it’s a lazy meal, and takes just about 30 minutes or less to make, but it is so delicious, it’s hard to stop eating. It tastes like a spinach artichoke dip with chicken in it. It’s the ideal way to make use of that dried up turkey breast meat (I know it always happens), as you smother it into a luscious creamy sauce with juicy artichokes and spinach. Dark meat will work great too.
Serve with pasta or good, crusty (sourdough) bread.
Here are a few more great ideas about using leftover Turkey meat from other fellow food bloggers:
Turkey brie grilled cheese sandwich with cranberry mustard from Feasting At Home.
One pot cheesy turkey tamale pie from Half Baked Harvest
Leftover turkey quinoa biryani from A Brown Table
Do you have a favorite way to use leftover turkey or chicken meat? Please drop me a line!
Hope you all have a fantastic and cozy Thanksgiving with your loved ones!
- 1 pound cooked turkey (chicken) meat
- 1 onion, chopped
- 2 Tbs olive/grapeseed oil
- 12 oz spinach, fresh or frozen
- 1 can artichokes (or 12 oz frozen artichokes)
- 1/2 cup shredded Mozarella cheese
- 1/2 cup creme freche (or sour cream)
- 1/4 cup Parmesan cheese
- 3-4 garlic cloves, minced
- 1 tsp pesto
- 1/2 tsp black pepper
- salt to taste
Preheat oven to 450° F.
In a large pan, heat 2 Tbs of oil, and saute the chopped onion until soft.
Add the spinach, season with salt and pepper and saute until wilted.
Drain the artichokes and chop into small pieces. Add them to the pan with the spinach and cook a few minutes.
Add the turkey/chicken meat and mix with the vegetables.
In a bowl, mix the creme fraiche with the parmesan, minced garlic, pesto, and shredded mozarella cheese and add to the pan. Stir until everything is mixed well.
Taste, and adjust seasoning.
Sprinkle with more shredded cheese on top, and put in the hot oven, for 10 minutes, or until the cheese is bubbly and golden brown.
Serve with pasta, or crusty bread.