Chicken and Artichoke Casserole

Picture from Cooking with Paula Deen
( . . .and aren't those cute dishes!)

We first had this delicious casserole on Mother's Day while feasting at "Dining on Persimmon Hill," which is a restaurant at the National Cowboy and Western Heritage Museum in Oklahoma City, OK. 

Side note --- if you have the chance to visit the Museum, please take advantage of the opportunity.  It is a wonderful experience!  And don't forget to eat at the museum restaurant.  It's delish!

So back to the casserole.  After eating it we knew we had to find out the recipe!  The owner of the restaurant graciously shared her secret!  It's a Paula Deen; which means it's full of fat AND yummy flavor!

This casserole is a hit with my cherubs and the Mr.  Also, whenever I make it for friends, they always want the recipe . . . maybe they're just being nice, I'm not sure!  When you look at the recipe, you might think it's a pain, but really, it is so easy!  Especially if you have some cooked, chopped chicken in the freezer just waiting to bathe itself in the pool of cream!
Chicken and Artichoke Casserole
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!)