Molly combines some of her favorite ingredients for a recipe you will love! Chicken, spinach, artichoke and biscuits come together to make a scrumptious casserole.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Spinach and Artichoke Chicken Casseroles
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 8 servings

Ingredients

3 tablespoons unsalted butter
1 large onion, finely chopped
Kosher salt
2 cloves garlic, chopped
6 tablespoons all-purpose flour
2 cups whole milk
Enough chicken soup bouillon for 2 cups broth
1 1/2 pounds boneless, skinless chicken thigh or breast, chopped into 1/2- to 3/4-inch pieces
1/2 teaspoon dried thyme
Freshly ground black pepper
One 14-ounce can artichokes, drained and chopped
One 10-ounce block frozen spinach, thawed and drained
8 ounces light cream cheese
1/2 bunch fresh parsley
Pinch crushed red pepper
One 16-ounce can refrigerated biscuit dough
1 large egg, lightly beaten with a splash of water
Flaky salt, such as Maldon

Directions

In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.

Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.

Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.

If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.

If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

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Molly Yeh's Spinach and Artichoke Chicken Casseroles | Girl Meets Farm | Food Network
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