| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 499 |
| Total Fat | 22 g |
| Saturated Fat | 11 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 30 g |
| Cholesterol | 149 mg |
| Sodium | 832 mg |
Reviews
Mostly sauce, not very chunky and pretty bland. The biscuits didn’t cook through so even though the tops were dark the bottom was raw and wet. Would not make again.
I tasted the recipe prior to putting in tins. I read others’ comments so cut back on cream cheese and added hot sauce. I don’t biscuit dough so topping with puff pastry. The filling is fabulous!
It was lovely, the whole family enjoyed the recipe. In regards to the lack of flavor comments possibly a misread of the recipe? It calls for bullion equivalent to 2 cups broth, not two cups of broth. That is concentrated flavor. I used better than bullion and it turn out great. We all have different tastes but just a thought based on the comments.
Fantastic. A lot lighter than I anticipated
Do you freeze with biscuits or add when reheating?
This was ok – too creamy and not savory enough for my tastes. Do not love those canned biscuits – they are weirdly sweet.
I and my guests loved this! Add a little hot sauce to add a bright note to the creaminess.
From one Molly to another, this is delicious!! I froze them individually and just had my first one! The only thing is I would either add to unthaw before cooking. Otherwise you need to add about 8 minutes. Love this recipe Molly!
It was not that good, kinda bland. I added parmesan cheese, extra chicken stock and some garlic powder. Sorry, Molly. I won’t make it again.
I made North African Chicken and Stew (https://www.epicurious.com/recipes/food/views/north-african-chicken-and-spinach-stew) and had leftover chicken and spinach. I actually both along with frozen artichokes and mushrooms along with refrigerator croissants and it was most amazing bougie casserole ever.