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| Picture from Cooking with Paula Deen |
1/2 cup butter*
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine or chicken broth
1 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 (5-ounce) package grated Parmesan cheese
2 cups chopped cooked chicken
1 (14-ounce) can quartered artichokes, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
**2 cups (1/2-inch-cubes) French bread
3 tablespoons butter, melted
Preheat oven to 350˚. Lightly grease a 21/2-quart casserole dish or 6 individual baking dishes.
In a large skillet, melt butter over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Lower heat a bit so you don't scorch the next ingredients! Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt, and pepper. Remove from heat. Spoon into prepared baking dish.
In a small bowl, combine French bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole.
*I cut the 1/2 cup of butter down to 1/4 of a cup. Really, you just need enough to saute the onions/garlic in.
**If you'd rather use croutons, it's easier and quicker! I use the "New York Brand Texas Toast" croutons . .. obviously don't add the extra 3 TBSP of butter or the french bread!
***For a side note -- I usually use the Weight Watchers brand cream cheese, just because I like the way it melts and tastes. I have never substituted anything for the heavy whipping cream. I hate to give up a good thing!
Bake 30 minutes, or until lightly browned.
Makes 6 servings (and if you look at the picture -- you'll see a salad, which is exactly what I put with this!)
(From: Paula Deen but I first had this at Karen McNeece's Home for our monthly minister's wives luncheon. It was so good and I'm excited to have the recipe!)
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