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Spinach and Artichoke Chicken Casserole is a delicious and hearty make-ahead casserole recipe.


My warm and wonderful Sunday turned into a cold and crappy Monday – boo!

We were supposed to get up into the upper 60s today, but barely reached the mid 50s. HOWEVER, we had a bonus, surprise thunderstorm around noon. I heart thunderstorms! They’re so cozy, no? :)

Since a run outdoors was out, I headed to the gym after work. It’s probably for the best anyways, because I got a great workout in. I started with a 55 Minute Oasis Treadmill Routine:

Time Speed Incline
0-2 4.0 1.5%
2-5 6.0 1.5%
5-10 6.5 1.5%
10-15 7.0 1.5%
15-20 7.5 1.5%
20-22 4.0 1.5%
22-25 6.0 1.5%
25-30 6.5 1.5%
30-35 7.0 1.5%
35-40 7.5 1.5%
sub-total: 4.4 miles
40-55 4.0 4.5%
sub-total: 1.0 miles
Total: 5.4 miles

Called the “oasis” routine because at 20 minutes, you get to start over at 4.0 mph. Like an oasis in the desert. You get it. ;)

Followed by this quick, stair stepper routine x2:

Minutes Steps per Minute
3 minutes 60
2 minutes 80
1 minute 100

Woo! BTW, the woman on the treadmill next to me had her incline set to 14 as she walked. 14!!! It inspired me to “take a hike” on the treadmill the next time I go. I did up my incline from 1% to 1.5% for my run, and I think I felt it. I was breathing reeeal heavy.

Super cute.

At any rate, although my brain is screaming for Spring, my heart, apparently, is still stuck on winter. I can’t stop making comfort food for dinner!

Shepard’s Pie, Arancini Casserole, Meatballs

shepardspie arancinicasserole meatballs

I figured why stop now, and made the YUMMIEST casserole for dinner. You’ve got to make it – Make-Ahead Chicken and Spinach Artichoke Casserole!

It is so amazingly delicious and comes together in a snap. Ben and I made it together yesterday, so all I had to do was pop it in the oven tonight!


Spinach and Artichoke Chicken Casserole


Spinach and Artichoke Chicken Casserole is a delicious and hearty make-ahead casserole recipe.


Serves 8

  • 8oz bow tie pasta
  • 1 Tablespoon butter
  • salt & pepper
  • 2 small shallots, chopped
  • 2 cups chicken tenders, cut into small chunks
  • 2 eggs
  • 1-1/4 cups skim milk
  • 1 teaspoon Italian seasoning
  • 1/4 cup grated parmesan cheese, divided
  • 1-8oz package Colby Jack cheese
  • 1-14oz can quartered artichokes, drained and roughly chopped
  • 1-10pz package chopped, frozen spinach, thawed and wrung out with a dish towel
  • 1 slice whole wheat bread
  • 1/2 teaspoon paprika
  • 1 Tablespoon butter, melted


  1. Cook pasta according to package directions. Drain and set aside.
  2. Melt 1 Tablespoon butter in a large skillet over medium heat. Add shallot and chicken, season with salt and pepper, and cook until chicken is no longer pink in the middle. Remove from heat.
  3. In a large bowl, whisk together eggs, milk, Italian seasoning and 2 Tablespoons parmesan cheese. Stir in colby jack cheese, artichokes and frozen spinach. Combine egg mixture, chicken and pasta, then pour into a non-stick sprayed 9x13 pan. Cover pan with foil and put into the fridge overnight.
  4.  The next day, bake at 400 degrees for 20 minutes. While casserole is baking, combine remaining 2 Tablespoons parmesan cheese, bread slice and paprika into a food processor. Pulse until you have bread crumbs. Stir in melted butter.
  5. After 20 minutes, top casserole with breadcrumb mixture and bake, uncovered, for 10 more minutes, or until breadcrumbs are crunchy. Serve!


Adapted from BHG.com

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


Mmm! Mmm! Mmm! Mmm! Mmm! Such great flavors!


Creamy, cheesy, chewy & hearty. I love that crunchy topping too.  By my calculations, only 330 calories a serving, to boot!


You know what, although it’s technically a “casserole-type” dish, this was surprisingly light. I think it’s the spinach in there. So tasty.


Served with a side of roasted asparagus. Just some spears topped with olive oil and garlic salt, then popped into the oven with the casserole for the last 10 minutes.


I need to put the leftovers away ASAP, because this is totally the type of dish you stand over and pick at with your fork. You’ve been there…

See you!