Chicken & Spinach/Artichoke Casserole

Okay..it was the first day of school..I am exhausted..what am I going to make for dinner??

....two things work for me when I am busy at work during the morning/afternoon and those two things are: The Crockpot and Casserole dishes. Mainly when you think of a casserole you think of something chocked with cheese butter and noodles..however there are ways to make them healthy. And guess what.. They are EASY and QUICK. Just what this busy and tired Pre-K teacher needs after a day at school. The casserole I made tonight was sooooooooooo good. I always say that my recipes are good (heehee) but I'm serious this one is really yummy. It was the perfect balance of cheesy yumminess and healthy veggies:) Give it a try!

Shopping List

one Rotisserie chicken-chopped

A bag of spinach

one zucchini-chopped

one squash-chopped

a bag of blended italian cheese

one onion-chopped and diced

two large red bell peppers-chopped

bag of japanese panko breadcrumbs-italian

two cans of artichoke hearts

salt and pepper 

one jar of alfredo sauce

one cup of quinoa cooked

Procedure

sautee' your chopped onion along with the bell pepper, zucchini, and squash

Once the veggies are soft add half the bag of spinach and let it cook down. Add more oil if you need to. 

While the veggies are browning cook your quinoa

drain quinoa and add to veggie mix

add chicken, artichoke hearts and alfredo sauce

add remaining amount of spinach

stir and fold in the spinach and then add the italian blend cheese

salt and pepper and season to your taste at this point. I just taste and add..taste and add..

when your mixture tastes as YOU think it should " I like lots of cheese and for my veggies to have that charred flavor from my cast iron skillet and olive oil" Top your mixture with a handful of panko crumbs and spray pam on the top for a yummy golden brown topping.

Pour your mixture into a casserole dish and bake at 350 for twenty minutes.

Enjoy :)