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    Spinach Artichoke Dip Casserole

    January 19, 2016 By Meagan Fikes 2 Comments

    Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

    Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

    This is such a cool dish because spinach artichoke dip is usually reserved for parties and restaurant appetizers. That stuff is too tasty and addicting to have limits like that. This casserole combines spinach artichoke dip with chicken and rice (or cauliflower rice) to make it a filling meal.


    I got the idea for this casserole because a friend asked me for spinach-based entrée ideas. I told him it was just an idea and I didn't have a recipe but he really wanted to make it. Since I was working and couldn't do any recipe testing, he trusted me enough to text him a recipe that might work... and it actually did! I had all the ingredients on-hand so I made it the next day to try it out myself.

    Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

    This recipe calls for frozen spinach to make things simple but you can use fresh too if that's what you have. After sautéing the cauliflower (if using), add a little fat to the skillet. Once that is heated, add 10 oz of fresh, washed spinach and sauté that until wilted. I usually buy all my spinach frozen because I have a hard time storing it but I just learned a lot of really helpful purchasing and storage tips (as well as just about anything I've ever wanted to know about the vegetable!) I had no idea it wouldn't store longer than three days. I wish I could figure out gardening because both spinach and herbs crap out so quickly. It would be so nice to grow both of them and just pick what I need.

    My favorite part about this recipe is the crunchy plantain chip topping. I usually dip plantain chips in my spinach artichoke dip because I can't eat corn chips.  If you can't find plantain chips at the store, it's really easy to make your own:

    Peel the plantains and cut them in half. Next, use a mandolin (or a very sharp knife and mad awesome knife skills) to very thinly slice the plantains. Toss in some melted coconut oil or other fat and arrange in a single layer on a baking sheet. Bake 13-16 minutes, or until crispy. Sprinkle with salt and place on a paper towel to cool.

    Easy, right?

    Print

    Recipe

    Spinach Artichoke Dip Casserole | Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in. | eatsomethingdelicious.com

    Spinach Artichoke Dip Casserole

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    • Prep Time: 15 mins
    • Cook Time: 55 mins
    • Total Time: 1 hour 10 mins
    • Yield: 6 servings 1x
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    Description

    Spinach artichoke dip can be an entree too! This chicken casserole has a dairy free spinach artichoke dip baked right in.


    Ingredients

    • 1 lb chicken, cooked and shredded
    • 2 C cooked rice or grated cauliflower
    • ½ Tbsp fat of choice for greasing pan
    • Additional 1 Tbsp fat if using cauliflower rice
    • 10 oz frozen spinach, thawed & drained
    • 10 oz jar of artichokes, drained & chopped
    • ⅓ C mushrooms, diced small
    • 8 oz dairy free cream cheese or soft cashew cheese for paleo option, cubed
    • 1 can full fat coconut milk
    • ¼ C chicken broth
    • ¾ tsp salt
    • ½ tsp pepper
    • ¼ tsp garlic powder
    • 4 oz bag plantain chips, crushed

    Instructions

    1. Preheat oven to 350ºF and grease a 9x13 inch baking dish.
    2. If using cauliflower rice, sauté in a little bit of fat until translucent.
    3. Add the spinach and artichokes to the baking dish and season with a little of the salt, pepper, and garlic. If the chicken is unseasoned, salt and pepper it. Add the chicken, rice, and cheese to the dish.
    4. In a small saucepan, combine the coconut milk, chicken broth, mushrooms, and some pepper to taste (add salt if the broth is unsalted). Bring to a boil then reduce to a simmer for about 10 minutes.
    5. Pour this mixture over the ingredients in the baking dish. You can strain out the mushrooms if you like. Stir to combine everything.
    6. Bake for 30 minutes or until the center is hot and it starts to bubble around the edges. Top with crushed plantain chips and return to the oven for an additional 15 minutes to allow the topping to toast a bit.

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Darcie

      January 20, 2016 at 12:50 pm

      This sounds delightful!!! I love love spinach artichoke dip!

      Reply
      • Meagan

        January 20, 2016 at 1:34 pm

        Isn't it the best!? :)

        Reply

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    I was going to write some jokes about logging but I was going to write some jokes about logging but you wooden get them. Because they’re super dumb. Ok, I’ll share anyway.
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How do lumberjacks find a missing exponent?
By using LOGarithms
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What did the lumberjack wear to work on casual Friday?
His favorite Tree-shirt
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When is the most stressful time of year for a tree?
Sept-timber
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I told you they were bad, right? 😅 Cut me some slack, they were for a kids birthday party. Oh, and I have more…
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Why did the logger get a gym membership?
He wanted to get lumber jacked 💪
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Why couldn’t the tree answer the riddle?
He was stumped
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What kind of beer do lumberjacks drink?
Loggers 🍻
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Why did the logger have back pain?
He didn’t have enough lumber support
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Embarrassingly enough, I have a bunch more but I’ll save them for a project in a later blog post. For now, I just have the cake.
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This is a 2 part, absolutely massive blog post on making this logging scene cake from start to finish. The cake is chocolate and vanilla layers with cookies & cream filling. And as always, gluten free and dairy free.
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The recipe is at the link in my profile
👉@eatsomethingdelicious
Thanks for chopping by 👋
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#glutenfree #dairyfree #dessert #foodallergies #celiac #glutenintolerant #eatsomethingdelicious #cakedecorating #foodbloggerpro #cake
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Ok enough gross stuff. My finally clean again space has made me so much more focused and motivated to get things done. I’ve burned through most of my work to-do list and made it to the fun stuff that I don’t have to do but just want to. And since I was at that point, I decided to do something for myself by working on my blog. And I went a little overboard by working on 5 blog posts at once. I probably won’t get through them all but I have 3 ready so far.
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This first post is a 30 minute ground beef stroganoff that I made almost 3 years ago. I didn’t do a great job writing down the recipe so I wasn’t able to post it until I figured out what I forgot to write down. Figured it out the other day and it was so good!
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You can get the recipe at the link in my profile
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#glutenfree #dairyfree #celiac #eatsomethingdelicious #30minutemeals #foodallergies #foodbloggerpro #glutenintolerant
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
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Let me know if you try it!
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    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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