This casserole is everything we love about artichoke dip BUT a bit less rich and with plenty of cheese, tons of fresh spinach, and chicken of course. Plus a buttery, crispy layer of panko.

So I ask you: How can you go wrong when dinner is a creamy, cheesy combo of chicken, spinach, and artichokes all in one crispy panko covered dish?

Photo byRebecca Blackwell/ alittleandalot.com

I'm pretty sure when I say that artichoke dip is one of my favorite things most of you will agree and relate. So throwing in a whole bunch of spinach and chicken and calling it dinner was never going to be a bad idea.

But, there are a few important difference here between your standard creamy dip and this delicious meal:

• Instead of cream cheese, this casserole uses a béchamel sauce for maximum creaminess while keeping it on the lighter side.
• There's a LOT of spinach in there. Spinach contains so much water that it cooks down substantially and that means we can add a full 16 ounces in there.
• Using pre-cooked chicken makes this casserole reasonably quick and easy. This is not the type of dish you can throw together in a few minutes but when you have about 45 minutes to spend on dinner (plus baking time), this is your recipe.

Photo byRebecca Blackwell/ alittleandalot.com

What's the best kind of chicken to use in this casserole?

I mean, the short answer is any kind you like as long as it's cooked. Pick up a rotisserie chicken or some pre-packaged cooked chicken at your local supermarket to go the super easy and convenient route.

This is also the perfect way to use up leftover chicken.

Or, just cook some raw chicken. This super easy method for poached chicken is my go-to for chicken casserole, chicken soup, or anything else that starts with cooked chicken, like these lettuce wraps.

Poaching chicken only takes a few minutes and allows you to season the meat while it cooks.

Additions and substitutions

Casseroles and soups are the kind of thing you can toss anything into (with reason) and it's probably going to be good. In this casserole, you might add:

• sun dried tomatoes
• roasted red peppers
• olives
• green chilies
• crispy bacon
• corn
• sautéed mushrooms

You could also swap out the chicken for any other kind of cooked meat that sounds good to you. Same goes for the cheese.

For example, create a south-of-the-border inspired meal with pork carnitas instead of chicken and cheddar, Colby, or Monterey Jack instead of mozzarella, and cotija instead of parmesan.

What to serve with spinach, artichoke, and chicken casserole

We like to eat this with nothing else but thick slices of toasted bread, preferably sourdough.

But, if you'd like to add some more veggies to the meal, try it with some quick sautéed veggies or an Israeli salad (the salad that goes with everything).

Instead of toasted bread, try it with honey cornbread muffins or flaky buttermilk biscuits.

And to end the meal with something sweet, I'd suggest one of these easy, casual, comforting desserts:

• Berry cobbler: This cobbler takes about 10 minutes to throw together, can be made with fresh or frozen berries, and includes a buttery, chewy, sugar cookie topping that is positively divine.
• Denver chocolate sheet cake: This is a ridiculously easy cake to make, with a gorgeous milk chocolate flavor, and the kind of moist, fudgy texture we all want in a chocolate cake.
• Chocolate chip pecan cookies: These cookies are for those of us who are serious about wanting a cookie we can wrap both hands around and dig into with abandon. One of the best things about these cookies is that you can form them into cookie dough balls, pop them in the freezer, and then bake them straight from frozen whenever the craving strikes.

Photo byRebecca Blackwell/ alittleandalot.com

Recipe: Spinach Artichoke Chicken Casserole

For step-by-step photos that show how to make this casserole, please see the original recipe: Spinach Artichoke Chicken Casserole

For the béchamel sauce:

• 2 tablespoons (28 grams) butter
• 1 ½ tablespoons (12 grams) all-purpose flour
• 1 ½ cups (340 grams) whole milk
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon salt and pepper (more to taste)
• ½ cup (50 grams) grated parmesan cheese

For the casserole:

• 2 tablespoons (25 grams) extra virgin olive oil
• 4-5 large cloves of garlic, peeled and finely chopped
• 16 ounces fresh spinach, roughly chopped (or 12 ounces frozen spinach, defrosted and drained)
• Pinch of red-pepper flakes (optional)
• Kosher salt and black pepper
• 2 tablespoons lemon juice
• 1 (14-ounce) jar quartered artichoke hearts, drained and coarsely chopped
• 2 tablespoons dijon mustard
• 8 ounces (2 ¼ cups/ 226 grams) shredded mozzarella, divided
• ¼ cup (25 grams) grated parmesan cheese
• 2 cups (10 ounces) shredded cooked chicken
• 1 cup (50 grams) panko bread crumbs
• 2 tablespoons (28 grams) butter

To make the béchamel:

1. Add 2 tablespoons of butter to a 3-quart or larger saucepan and set it over medium-low heat. When the butter is melted, add 1 ½ tablespoons of all-purpose flour. Cook the flour and butter with a wire whisk, stirring constantly, for 1 minute.
2. Slowly add 1 ½ cups of milk, whisking constantly as you pour it into the saucepan. (Adding it slowly will prevent lumps.) Add ¼ teaspoon each red pepper flakes, salt, and pepper and bring the sauce to a simmer.
3. Continue to let the sauce simmer over medium-low heat, whisking frequently, until the béchamel is thickened and does not taste like raw flour, about 5-6 minutes. (The sauce should be thick enough to coat a spoon; see photos above.)
4. Remove the saucepan from the heat and add ½ cup grated parmesan. Whisk until the cheese is melted, then taste and add more salt and pepper if you like. Cover and set aside.

To assemble and bake the casserole:

1. Heat the oven to 375 degrees F (190 degrees C) Add 2 tablespoons of olive oil and 4 or 5 chopped cloves of garlic to a large, heavy bottom saucepan, dutch oven, or cast iron braiser. Set the pan over medium heat and cook, stirring, until the garlic is soft and fragrant, about 30 seconds.
2. Add the spinach to the garlic and oil one generous handful at a time. Let each addition wilt before adding the next. Add ¼ teaspoon crushed red pepper (optional) and about ½ teaspoon each salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated. This could take anywhere from 3 minutes to 10 minutes depending on the humidity in the air and the water content of the spinach.
3. Add 2 tablespoons of lemon juice and a 14-ounce jar of artichoke hearts. Cook for another 2-3 minutes.
4. Reduce the heat to low and add the béchamel sauce, 2 tablespoons of mustard, and 4 ounces (a heaping 1 cup) of grated mozzarella cheese. Use a wooden spoon or spatula to stir until all the cheese has melted. Taste and season with more salt and pepper if desired then stir in the chicken.
5. Spread the mixture into a 9-inch square baking dish and sprinkle with the remaining 4 ounces (a heaping 1 cup) mozzarella cheese and ¼ cup parmesan.
6. Melt two tablespoons of butter in the microwave and stir in 1 cup of panko bread crumbs until the bread crumbs are all moistened. Sprinkle the buttery crumbs over the casserole in an even layer. (At this point the casserole can be refrigerated for up to 24 hours.)
7. Bake at 375 degrees F (190 degrees C) for approximately 30 - 40 minutes or until the topping is golden brown, and the edges of the casserole are bubbling.
8. Allow the casserole to rest for 10 minutes, then serve.

Photo byRebecca Blackwell/ alittleandalot.com

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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