Ingredients
- 3 tablespoons butter
- 1 large onion, finely chopped
- Salt
- 2 cloves garlic, chopped
- 6 tablespoons flour
- 2 cups milk
- Chicken stock bouillon for 2 cups of broth
- 1 1/2 pounds boneless, skinless chicken, chopped into 1/2- to 3/4-inch pieces
- 1/2 teaspoon dried thyme
- Ground black pepper
- One 14-ounce can of artichokes, drained and chopped
- One 10-ounce package of frozen spinach, thawed and drained
- 8 ounces cream cheese
- Pinch of crushed red pepper
- One 16-ounce package of refrigerated biscuit dough
- 1 large egg, lightly beaten with a splash of water
- Flaky salt
Directions
Melt Butter: In a large skillet over medium-high heat, melt 3 tablespoons of butter.
Cook Onion: Add 1 finely chopped onion and a pinch of salt. Cook for about 10 minutes until soft.
Add Garlic: Stir in 2 chopped cloves of garlic and cook for 1 minute.
Mix Flour: Add 6 tablespoons of flour, stirring to combine.
Add Milk: Gradually add 2 cups of milk, stirring continuously until thickened.
Add Stock: Stir in the chicken stock bouillon.
Cook Chicken: Add 1 1/2 pounds of chopped chicken, 1/2 teaspoon of dried thyme, and ground black pepper. Simmer for 10-15 minutes until the chicken is cooked through.
Combine Ingredients: Stir in the drained and chopped artichokes, drained spinach, 8 ounces of cream cheese, a pinch of crushed red pepper, and additional black pepper. Stir until the cream cheese melts.
Prepare Casserole: Divide the mixture into eight 5-inch aluminum pans or one 9-by-13-inch casserole dish.
Top with Biscuits: Separate the refrigerated biscuit dough and place it on top of the mixture.
Egg Wash: Brush the biscuits with the egg wash and sprinkle with flaky salt and black pepper.
Bake Immediately: Preheat the oven to 400°F (200°C). Bake for about 15 minutes until the biscuits are golden brown.
Freeze (Optional): If not baking immediately, let the casseroles cool to room temperature, cover tightly with foil, and freeze. To reheat, bake at 400°F (200°C) for 30 minutes.
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