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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
    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

    • 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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    eatsomethingdelicious

    eatsomethingdelicious
    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:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    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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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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