MIO Recipe of the Week: Spinach Dippin’ Chicken and Pasta
Posted by arthur1234 on March 17, 2010
Spinach Dippin’ Chicken and Pasta
Susan Litchfield of Mustang, OK
MIO Recipe Roundup Contest Submission
• 1 (10 oz.) pkg. frozen chopped spinach
• 1 can artichoke hearts, drained
• 3 cloves garlic, minced
• 3 c. Braum’s shredded Mozzarella cheese
• 1 c. freshly grated Parmesan cheese
• 1 ½ c. Hiland sour cream
• 1 ½ c. Garden Club mayonnaise
• 2 tsp. Head Country All-Purpose Championship Seasoning
• 1 bag (20 oz.) Advance Fast Fixin’ Fire Roasted Chicken Breast
• 12 oz. mini penne pasta
Instructions
1. Thaw spinach and drain very well; chop with artichoke hearts and garlic.
2. In a large bowl, combine cheeses, sour cream and mayonnaise. Add spinach mixture and Head Country Seasoning.
3. Boil pasta according to package directions; rinse and drain well. Meanwhile, cook chicken breast according to package directions (microwave method only takes 4 minutes!). Slice cooked chicken breast thinly, and then add with pasta to mixture in bowl. Mix gently to combine well.
4. Lightly spray a 9 x 13 x 2-inch casserole dish with non-stick cooking spray; spoon mixture into casserole dish. Cover and bake for 45 minutes in preheated 325-degree oven.
Yield: 10 to 12 servings.
Susan’s Tip: Serve with a green salad. Enjoy!
