Ross Cooks, Randomly! (Chicken Florentine Artichoke Casserole)

Needs some fine-tuning. Probably add some more ground nuts at the end. The marinated artichokes add too much tartness. Using canned might be too mild, but maybe rinse the marinated ones first. Also, the spinach flavor didn’t quite integrate. Consider preparing the spinach, cream, and parmesan like creamed spinach ahead of time.

  • 3 Boneless, Skinless Chicken Breasts
  • 10 oz. Spinach, thawed & well-drained
  • 1/4 c. Cashews, ground
  • 1/2 c. Parmesan Cheese, grated
  • 1/4 c. Heavy Cream
  • 1/3 c. Mozzarella Cheese, shredded
  • 1/2 c. Marinated Artichoke Hearts
  • 1/2 tsp garlic powder
  • Parsley Flakes (to taste)
  • Basil (to taste)
  • Salt (to taste)

Preheat oven to 350°F Line the bottom of a casserole dish with the chicken. Sprinkle with parsley and basil. Layer spinach on top, then cover the spinach with ground cashews. Sprinkle with most of the Parmesan. Add garlic and salt to taste. Pour cream over cheese. Layer with artichokes and top with mozzarella and remaining Parmesan.
Bake at 350° until chicken reaches an even temperature of 165°F, about 40-50 minutes. Don’t worry about overcooking; the extra water from the spinach should keep the chicken moist (Yeah, you didn’t get all the water out of the spinach. Neither did I).

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