Chicken, Baby Artichoke & Spinach Casserole with Gouda Béchamel

Chicken, Baby Artichoke & Spinach Casserole

with Gouda Béchamel

2 Servings
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From the Test Kitchen

This recipe is a farewell to winter, combining the heartiness of a traditional casserole with the freshness of spring vegetables. Artichokes, a member of the thistle family, are actually flower buds, harvested in early spring before they bloom. Their freshness cuts the rich creaminess of the Gouda béchamel in this tasty dish.

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  • Nutrition
    PER SERVING
  • Calories
    695 Cals (est.)
fresh
ingredients
Chicken, Baby Artichoke & Spinach Casserole with Gouda Béchamel
Title
  • 2 oz Baby Spinach
  • 2 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 2 oz Gouda Cheese
  • 1 bunch Parsley
  • 1 Yellow Onion
  • 4 Baby Artichokes
  • 1 Tbsp White Wine Vinegar
  • 1 cup Low-Fat Milk
  • 2 Tbsps Butter
  • 3 Tbsps Flour
  • 1 tsp Hungarian Paprika
  • ¼ cup Grated Parmesan Cheese
  • 2 oz Egg Noodles
  • ¼ cup Panko Breadcrumbs
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 375°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the spinach. Peel and mince the garlic. Grate the Gouda cheese. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Peel and small dice the onion. Cut the chicken into bite-sized pieces.
Prepare the artichokes:
2 Prepare the artichokes:
Trim away and discard the very end of the baby artichoke stems. Trim off the top inch of the artichokes (enough to remove the pointed, sharp tops). Peel off the tough outer leaves until you reach the tender middle leaves. Using a paring knife, cut off the outer skin of the stems. Cut the artichokes in half lengthwise and add to a bowl of cold water along with the white wine vinegar.
Cook the pasta:
3 Cook the pasta:
Once the water is boiling, add the egg noodles and cook 3 to 4 minutes, or until almost completely tender. Remove from heat, reserve ¼ cup of pasta water then drain the noodles thoroughly. Transfer the noodles to a bowl. Wipe out the pan.
4.	Sauté the chicken, onions & artichokes:
4 4. Sauté the chicken, onions & artichokes:
Season the chicken with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken to the pan and cook 2 to 3 minutes, or until the chicken is about halfway cooked through. Add the artichokes and onions. Cook, stirring frequently, 2 to 3 minutes, or until the onions have softened and the chicken is cooked through. Season with salt and pepper to taste.
Make the béchamel sauce:
5 Make the béchamel sauce:
In the same pot used to cook the pasta, melt the butter on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, stirring constantly, 1 minute, or until golden. Gradually add the milk, whisking constantly, until combined and no lumps remain. Bring the mixture to a boil, then reduce the heat to low and simmer, whisking constantly, 3 to 4 minutes, or until thickened. Add the spinach, paprika, Gouda and Parmesan cheeses. Whisk until the cheeses are completely melted. Remove from heat and season with salt and pepper to taste.
Bake the casserole:
6 Bake the casserole:
To the pot of béchamel, add the chicken and vegetables. Rinse the cooked noodles under cold water to loosen them then add to the pot. Stir to combine. (If the sauce seems too thick, add up to ¼ cup of the reserved pasta water to thin it out.) Transfer the chicken-noodle mixture to a medium baking dish. In a small bowl, toss the panko breadcrumbs with a drizzle of olive oil. Evenly sprinkle the breadcrumb mixture over the casserole. Bake 8 to 10 minutes, or until golden brown. Remove from oven and let stand for about 2 minutes before serving. Garnish with the parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 375°F. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Roughly chop the spinach. Peel and mince the garlic. Grate the Gouda cheese. Pick the parsley leaves off the stems; discard the stems and roughly chop the leaves. Peel and small dice the onion. Cut the chicken into bite-sized pieces.
2 Prepare the artichokes:
Trim away and discard the very end of the baby artichoke stems. Trim off the top inch of the artichokes (enough to remove the pointed, sharp tops). Peel off the tough outer leaves until you reach the tender middle leaves. Using a paring knife, cut off the outer skin of the stems. Cut the artichokes in half lengthwise and add to a bowl of cold water along with the white wine vinegar.
Prepare the artichokes:
Cook the pasta:
3 Cook the pasta:
Once the water is boiling, add the egg noodles and cook 3 to 4 minutes, or until almost completely tender. Remove from heat, reserve ¼ cup of pasta water then drain the noodles thoroughly. Transfer the noodles to a bowl. Wipe out the pan.
4 4. Sauté the chicken, onions & artichokes:
Season the chicken with salt and pepper. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken to the pan and cook 2 to 3 minutes, or until the chicken is about halfway cooked through. Add the artichokes and onions. Cook, stirring frequently, 2 to 3 minutes, or until the onions have softened and the chicken is cooked through. Season with salt and pepper to taste.
4.	Sauté the chicken, onions & artichokes:
Make the béchamel sauce:
5 Make the béchamel sauce:
In the same pot used to cook the pasta, melt the butter on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the flour and cook, stirring constantly, 1 minute, or until golden. Gradually add the milk, whisking constantly, until combined and no lumps remain. Bring the mixture to a boil, then reduce the heat to low and simmer, whisking constantly, 3 to 4 minutes, or until thickened. Add the spinach, paprika, Gouda and Parmesan cheeses. Whisk until the cheeses are completely melted. Remove from heat and season with salt and pepper to taste.
6 Bake the casserole:
To the pot of béchamel, add the chicken and vegetables. Rinse the cooked noodles under cold water to loosen them then add to the pot. Stir to combine. (If the sauce seems too thick, add up to ¼ cup of the reserved pasta water to thin it out.) Transfer the chicken-noodle mixture to a medium baking dish. In a small bowl, toss the panko breadcrumbs with a drizzle of olive oil. Evenly sprinkle the breadcrumb mixture over the casserole. Bake 8 to 10 minutes, or until golden brown. Remove from oven and let stand for about 2 minutes before serving. Garnish with the parsley. Enjoy!
Bake the casserole:
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