By qtchef86 on December 13, 2005
Photo by flower7
Photo by flower7
"I came up with this recipe when I was 15. It's quick and easy to make. Your family will love it, mine does."
Serving Size: 1 (207 g)
Servings Per Recipe: 4
"This was very tasty! I had all the ingredients on hand except the carrots but had a can of mushrooms (which sounded like a nice addition) so I used them instead. Also used chicken thighs instead of breast because I had them to use. I pre-cooked the spinach in the microwave, drained out some of the extra liquid and then mixed in the cheese which softened the cheese easily. I used about 1/4 tsp each salt and pepper and I think thyme or italian seasoning would be nice additions to this. Baked at 375Â°Â for 18 min. I will keep this recipe in mind the next time I have leftover cooked chicken to use. Thanks!"
"It was easy to make, but hubby and I felt that it reminded us of a spinach dip, not a casserole.<br/>Would not make again. It tasted better reheated."
"didn't like this recipe."
"Erm... Chicken + cream cheese = not kosher! Just letting you know since I came across this looking for some kosher recipes. :D"
"This was a really good easy dish and perfect for the fall nights we have just now gotten. I used tofutti cream cheese and it turned out wonderful, my husband wants me to try and put a layer of the crescent rolls on the bottom as well as the top so it's like a pie of sorts. Thanks for posting such a great quick recipe."
"This was super tasty. I had 2 cups of cooked and diced turkey frozen in a bag (from Thanksgiving) that I pulled out for this recipe. I defrosted my frozen spinach but didn't cook it per se. My garlic powder has parsley in it, and I used low fat cream cheese. Any easy weeknight meal that we all enjoyed."