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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. | www.viktoriastable.com

Spinach artichoke turkey casserole {what to cook with turkey leftovers}

Spinach artichoke chicken casserole - this quick and easy recipe tastes like a cross between spinach artichoke dip, and chicken bake, and is a great way to use leftover chicken or Thanksgiving turkey meat.
Course Main Dish
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 -6
Calories 314 kcal
Author Viktoria

Ingredients

  • 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

Instructions

  1. Preheat oven to 450° F.

  2. In a large pan, heat 2 Tbs of oil, and saute the chopped onion until soft.
  3. Add the spinach, season with salt and pepper and saute until wilted.
  4. Drain the artichokes and chop into small pieces. Add them to the pan with the spinach and cook a few minutes.
  5. Add the turkey/chicken meat and mix with the vegetables.
  6. 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.
  7. Taste, and adjust seasoning.
  8. 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.
  9. Serve with pasta, or crusty bread.