Chicken and Artichoke Casserole

• butter↗1⁄2 cup
• garlic cloves, minced↗3
• shallots, minced↗2
• dry white wine↗1⁄2 cup
• heavy cream↗1 cup
• (8 ounce) package cream cheese, softened↗1
• (5 ounce) package parmesan cheese, grated (I used shredded)↗1
• chopped cooked chicken (I used pre-packaged Purdue grilled chicken strips)2 cups
• (14 ounce) can quartered artichokes, drained and chopped1
• (10 ounce) package frozen chopped spinach, thawed and squeezed dry1
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄4 teaspoon
• French bread, cut into 1/2 inch cubes↗2 cups
• butter, melted↗3 tablespoons

Step-by-step instructions

1. 1

   Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.

2. 2

   In a large skillet, melt butter over medium-high heat.

3. 3

   Add garlic and shallots, cook 2 minutes, stirring occasionally.

4. 4

   Stir in wine and cook 3 minutes.

5. 5

   Stir in cream and simmer 5 minutes.

6. 6

   Add cream cheese and Parmesan cheese, stir until combined.

7. 7

   Stir in chicken, artichokes, spinach, salt and pepper.

8. 8

   Remove from heat and spoon into prepared casserole dish.

9. 9

   In a small bowl, combine the French bread cubes with the melted butter and toss until coated.

10. 10

    Sprinkle evenly over casserole.

11. 11

    Bake for 30 minutes or until lightly browned.