Chicken and Spinach Hot Dish
Chicken and Spinach Hot Dish

Chicken & Spinach Hot Dish

  

January 19, 2016

American's love “Hot Dish” (a.k.a. casserole), a midwestern quintessential regional dish, invented by budget minded farm wives in the 20th century. I'm always on the lookout for a good recipe and love to follow food trends. Casseroles have gotten somewhat of a bad rap over the years, yet a quick Pinterest search reveals thousands of casserole-inspired recipe pins. So casseroles are still trendy. Modernize the traditional casserole with these exciting new foods and combinations.

Casserole vs Hot Dish

If the word 'casserole' sets your family off in the wrong direction adopt the Midwest name and call it a "Hot Dish." Keep the parts identifiable. Layer rather than mix into mush. Include protein, vegetable, starch, sauce, and crunch.

  • Yields: 4-6 Servings

Ingredients

1 package (8 oz) fresh spinach (7-8 cups)

½ cup sour cream

1 can (10 oz) cream chicken soup

½ teaspoon garlic powder

1 ¼ cups milk

salt & pepper and other spices as desired

2 cups cooked shredded/diced chicken (purchased or home cooked)*

2 cups diced cooked potatoes*

4 ounces sliced Provolone cheese

3-4 tablespoons butter, melted

1 ¼ cups seasoned coarse bread crumbs**

Directions

Preheat oven to 375 degrees. Spray 9x9 pan or casserole dish with non-stick spray. If spinach is in microwaveable bag, microwave according to package directions; otherwise, place spinach in microwave safe bowl, add 1-2 teaspoons water, cover with plastic wrap and microwave until wilted (about 2-3 minutes). Set aside to partially cool.

Whisk together sour cream, soup, garlic powder and milk. Season to taste as desired. Spread approximately ½-cup sauce in bottom of prepared baking pan. Arrange cooked chicken on bottom of pan; add wilted spinach and diced potatoes. Arrange slices of cheese over potatoes; spread with remaining sauce.

*DIY Rotisserie Chicken

Make the most of your time. When you want speed pick up a Rotisserie chicken at your local grocery store and shred it. When you want savings and customization do it yourself with this Bunt Pan Rotisserie Chicken.

**Bread Crumbs

Unprepared stove top dressing mix works well for dry seasoned bread crumbs. Melt butter, toss with seasoned bread crumbs. Sprinkle crumbs over casserole. Bake 45 minutes or until bubbly throughout and top is golden brown. Serve with generous green salad.

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