Chicken, Artichoke & Spinach Casserole

Name: Chicken, Artichoke & Spinach Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lb chicken tenderloins; 1 (14 ounce) can artichoke hearts, drained and coarsley chopped; 1 (14 ounce) can spinach, drained and squeezed in cheesecloth; 3/4 cup grated parmesan cheese or 3/4 cup parmesan cheese, asagio blend; 3/4 cup real mayonnaise; 1 teaspoon chopped garlic; tony chatchere's seasoning; 1/2 cup pecans, crumbed (pulse in processor)

(2)

Recipe by Chef Geoff in New O

I made this the other night and it was a big hit. If you're looking for a different chicken recipe try this and you will love it.

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READY IN: 55mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

lb chicken tenderloins
1

(14 ounce) can artichoke hearts, drained and coarsley chopped
1

(14 ounce) can spinach, drained and squeezed in cheesecloth
³⁄₄

cup grated parmesan cheese or 3/4 cup parmesan cheese, asagio blend
³⁄₄

cup real mayonnaise
1

teaspoon chopped garlic
tony chatchere's seasoning
¹⁄₂

cup pecans, crumbed (pulse in processor)

DIRECTIONS

1) Squeeze spinach in cheesecloth to remove excess water and place in 9" X 9" casserole dish.
2) Dust chicken tenderloins with Tony Catchere's seasoning and place atop spinach.
3) Combine mayo, artichokes, parmesan, garlic, and blend well.
4) Spread mixture over chicken.
5) Top with pecan crumbs.
6) Bake at 350 degrees for about 30-35 minutes.
7) Serve with rice or a baked potato.

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