Spinach Rosemary Chicken Cheddar Mini Casseroles
It’s getting cold outside, and these Spinach Rosemary Chicken Cheddar Mini Casseroles are perfectly warming after a long winter day of sleighing, skiing, or playing in the snow. We are sure they will become a family favorite.
8 Servings
Total Time: 60 Minutes
Ingredients:
3 TBS Butter
1 Sweet Onion, Finely Chopped
2 Garlic Cloves, Finely Chopped
3 TBS All-Purpose Flour
2 Cups Whole Milk
6 Ounces of Gold Creek Farms Rosemary Mint Cheddar, Shredded
2 TSP Chicken Boullion
2 Cups Rotisserie Chicken, Chopped into Cubes
1, 3 Ounce Bag of Sun-Dried Tomatoes, Chopped
1, 12 Ounce Bag of Frozen Spinach, Thawed and Drained
1, 16 Ounce Can of Biscuit Dough
1 Large Egg, Beaten
Salt and Pepper
Directions:
Preheat oven to 400 degrees F. In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of salt and cook, stirring until soft, about 10 minutes. Add the garlic and cook for another minute. Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the Gold Creek Farms Rosemary Mint Cheddar and chicken bouillon and stir until melted and combined. Add in the chicken, sun-dried tomatoes, spinach, and a pinch of black pepper (to taste). Divide the mixture into eight oven-safe ramekin dishes. Separate the biscuit dough and top each ramekin with a biscuit. Brush each with beaten egg mixture and sprinkle with salt. Bake until the biscuit dough is golden-brown, about 15-20 minutes. Allow to cool slightly and enjoy!
