Chicken, Spinach and Artichoke Ramen Bake
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Updated September 18, 2017
packages (3 oz each) chicken-flavor ramen noodle soup mix, broken into 1-inch pieces
cup shredded deli rotisserie chicken
jar Progresso™ artichoke hearts, drained, coarsely chopped
cups Progresso™ unsalted chicken broth (from 32-oz carton)
cup shredded Parmesan cheese (2 oz)
cup Progresso™ plain panko crispy bread crumbs
teaspoon crushed red pepper flakes
tablespoons butter, melted
Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Place broken noodles in baking dish. Sprinkle seasoning packet over noodles. Top with chicken and cream cheese. Evenly cover mixture with spinach. Top with artichokes. Pour broth over mixture. Cover tightly with foil. Bake 25 minutes.
Meanwhile, in medium bowl, mix Parmesan cheese, bread crumbs, pepper flakes and melted butter. Uncover and stir casserole. Sprinkle crumb mixture over top of casserole. Bake uncovered 12 to 15 minutes longer or until cheese melts and bread crumbs turn golden brown.
- Want to avoid the cutting board entirely? Cut up the drained artichokes using clean kitchen scissors.
- Don’t worry too much about breaking the ramen into perfect pieces. When in doubt, just make sure the ramen pieces are bite-size.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.