Ingredients
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1/2 cup butter
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3 garlic cloves, minced
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2 shallots, minced
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1/2 cup dry white wine
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1 cup heavy cream
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1 (8 ounce) package cream cheese, softened
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1 (5 ounce) package parmesan cheese, grated (I used shredded)
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2 cups chopped cooked chicken (I used pre-packaged Purdue grilled chicken strips)
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1 (14 ounce) can quartered artichokes, drained and chopped
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1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
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1/2 teaspoon salt
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2 cups French bread, cut into 1/2 inch cubes
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3 tablespoons butter, melted
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1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
- In a large skillet, melt butter over medium-high heat.
- Add garlic and shallots, cook 2 minutes, stirring occasionally.
- Stir in wine and cook 3 minutes.
- Stir in cream and simmer 5 minutes.
- Add cream cheese and Parmesan cheese, stir until combined.
- Stir in chicken, artichokes, spinach, salt and pepper.
- Remove from heat and spoon into prepared casserole dish.
- In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
- Sprinkle evenly over casserole.
- Bake for 30 minutes or until lightly browned.