Chicken and Artichoke Casserole

This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 3  garlic cloves, minced
• 2  shallots, minced
• 1⁄2 cup dry white wine
• 1  cup heavy cream
• 1 (8 ounce) package cream cheese, softened
• 1 (5 ounce) package parmesan cheese, grated (I used shredded)
• 2  cups  chopped  cooked chicken (I used pre-packaged Purdue grilled chicken strips)
• 1 (14 ounce) can  quartered artichokes, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 2  cups  French bread, cut into 1/2 inch cubes
• 3  tablespoons butter, melted

Directions

1. Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
2. In a large skillet, melt butter over medium-high heat.
3. Add garlic and shallots, cook 2 minutes, stirring occasionally.
4. Stir in wine and cook 3 minutes.
5. Stir in cream and simmer 5 minutes.
6. Add cream cheese and Parmesan cheese, stir until combined.
7. Stir in chicken, artichokes, spinach, salt and pepper.
8. Remove from heat and spoon into prepared casserole dish.
9. In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
10. Sprinkle evenly over casserole.
11. Bake for 30 minutes or until lightly browned.