Artichoke Hearts Stuffed with Chicken and Spinach

Instructions

• • Thaw the frozen artichokes and spinach.
  • Drain the spinach’s excess fluids.
  • In a skillet, cook the onion and garlic in olive oil until translucent.
  • Add the chicken to the onion and garlic and cook them together.
  • Marinate the mixture with salt, pepper, garlic powder, and ginger powder.
  • When the chicken is fully cooked, add the spinach and cook for 5 minutes.
  • Use another skillet to prepare the bechamel sauce.
  • Melt the butter and add flour. Then keep stirring for 2 minutes.
  • Season the milk with salt, pepper, and nutmeg.
  • Add the milk gradually and keep stirring to avoid having lumps.
  • Bring the mixture of bechamel sauce to a boil and keep stirring. When it reaches the desired texture, remove it from the stove.
  • In an oven dish, pour half of the béchamel sauce and arrange artichokes on its surface.
  • Stuff every piece of artichoke with the mixture of chicken and spinach.
  • Pour the rest of the béchamel sauce over the artichokes and top it with Kraft’s grated cheddar cheese.
  • Bake in the oven for 20 minutes.
  • Serve the artichoke casserole with chicken and spinach for a flavorful taste unlike any other!
• Serve and Enjoy!