Chicken and Artichoke Casserole

By: Sue Proctor

Out of a Paula Deen Magazine

Makes 6 servings

1/2 Cup butter

3 cloves garlic, minced

2 shallots, minced

1/2 Cup dry white wine

1 Cup heavy whipping cream

1 (8-ounce) package cream cheese, softened

1 (5-ounce) package grated Parmesan cheese

2 Cups chopped cooked chicken

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 (1/2-inch-cubes) French bread

3 Tablespoons butter, melted

1. Preheat oven to 350'. Lightly grease a 2 1/2-quart casserole dish or 6 individual baking dishes.

2. In a large skillet, melt butter over medium-high heat. Add garlic and shallots cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt,and pepper. Remove from heat. Spoon into prepared baking dish.

3. In a small bowl, combine French bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole. Bake 30 minutes, or until lightly browned.