I love creamy casserole dishes. This does not disappoint. It is easy because the chicken and spinach are already cooked! It goes well on rice OR noodles.

 I adapted this recipe from godairyfree.org and nourishthis.com

Shredded Chicken Bake
1 rotisserie chicken, shredded with forks
1 package of frozen spinach, thawed
Panko breadcrumbs, seasoned with Italian seasoning and olive oil
1-2 cups of artichoke hearts (optional)

"creamy" sauce:
4 Tb Earth Balance "butter"
3 Tb white flour
2 cups rice milk
1/2 tsp salt
few shakes of garlic powder
few shakes of pepper
1/2 tsp ground sage
3/4 tsp thyme
few shakes of nutritional yeast (optional, but it does give it some nice extra flavor)

1. Shred chicken with fork while thawing the spinach in microwave (or pot on the stove). Add the spinach to the chicken.
2. In a pan, place as many breadcrumbs as needed to top your dish (anywhere from 1-2 cups). Add some olive oil and some italian seasoning. Turn on the burner, and just slightly brown the topping. 
3. In a pot, melt the "butter", then add the flour, rice milk, salt, garlic powder, pepper, sage, thyme, and nutritional yeast. Boil gently until thickened and bubbly (approx. 2-5 minutes). Remove from heat.
4. Add creamy sauce  to the chicken and spinach in the bowl. Stir until well mixed. Add artichokes. Scoop into casserole dish. Top with breadcrumb mixture.
5. Bake at 350 for about 20 minutes.

Serve on top of rice or noodles!

Seasoning the breadcrumbs
the "creamy" sauce in a pot
shredded chicken and spinach
chicken, spinach, and creamy sauce
breadcrumbs going on top. almost ready for the oven!

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