Cheesy Chicken Pie
30 MIN
A New Year’s Message of Gratitude From Chairman Jim Perdue
Skillet Chicken Artichoke Dip
In The Fresh Meat Case
In The Fresh Meat Case
In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 20min
Serves 8
Ingredients
4 tbsp. butter
1/4 tsp. salt
1/8 tsp. black pepper
1 small onion
1 garlic clove
4 tbsp. all purpose flour
1/2 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 (8 oz.) bag fresh spinach
1 (12 oz.) can artichoke heart quarters, drained and chopped
Crusty bread or Sturdy Crackers for Serving
Step 1
Sauté
In a skillet, heat the butter over medium heat. Add the chicken and season with salt and black pepper. Sauté for 4 to 5 minutes until golden and cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate and set aside. To the same skillet add the onions and garlic. Sauté for 3 to 4 minutes. Add the flour and cook for 1 to 2 minutes more.
Step 2
Whisk
Whisk the milk into the flour mixture until smooth. Stir in the mozzarella and Parmesan cheese. Simmer until the cheese is melted.
Step 3
Stir
Stir in the spinach, the artichoke hearts. Return the cooked chicken to the skillet and simmer over medium low heat until heated through.
Step 4
Serve
Serve the Chicken Artichoke Dip right from the skillet with slices of toasted crusty bread or sturdy crackers.
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