Chicken & Spinach Casserole (LSCDL Recipe)

[Guest guest]

Chicken & Spinach Casserole (LSCDL Recipe)

This recipe originated after my surgery for endometrial cancer in

April of 2008. I did not know how long I would be on a soft food diet

afterwards and had prepared boxes and boxes of meat puréed with broth for

a thick, nourishing soup. Turned out I used exactly one box in the

hospital. So then I had to come up with something tasty to use the rest

of the chicken in! (Don’t tell anyone, but it’s yet another of those

diabolical quiches!)

1 pound cooked chicken, ground or finely shredded

1 pound sliced or shredded provolone cheese

8 eggs

1 cup homemade chicken broth

2 10-ounce packages chopped spinach, steamed

1 teaspoon homemade poultry seasoning or sage

Butter casserole dish(es) and spread one third of the provolone in the

bottom. Beat the eggs with the broth and stir in poultry seasoning.

Mix in the cooked, chopped spinach, and then the

chicken.[1] Pour half the chicken mixture into the casserole and spread

evenly. Place another one-third of the cheese in a layer, then the

remaining chicken and spinach mixture. Top with remaining provolone.

Bake in a 350° F for 25-35 minutes or until firm and lightly toasted on

top. If the casserole is not quite done, bake for another 5-10 minutes,

then turn off the oven without opening it and let it sit while you set

the table.

Variations:

· Swiss or havarti goes well

with the chicken.

· Add a little interest with a

few tablespoons of freshly grated parmesan in each cheese layer,

· Substitute cooked, chopped

carrots for the spinach

Notes: I typically prepare this recipe in two 9 x 9 glass pans as it

cooks more quickly. Since there are two of us, we end up with two dinners

to eat and two dinners to freeze.

[1] Although the recipe can be made with ground meat

which has been cooked and crumbled, it tastes better if chicken pieces

are cooked, stripped off the bone, and then chopped finely or ground.

After I ran out of my hospital prepared chicken, I bought some raw ground

chicken and browned it. We liked the flavor of the cooked, then ground,

better.

—

Marilyn

New Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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