This is probably my favorite recipe from our Freezer Cooking with Friends menu. It was DELICIOUS. The original recipe can be found here. My friend Heather cooked her's first so she gave us the tip that it needed to be served with pasta to catch the yummy sauce. I used a low-carb spaghetti from Dreamfields that I tossed with butter, parmesan, and parsley. I am still thinking about this and know that I will have to make it soon! Word of caution, the freezer recipe has you put the cheese topping in a bag and then freeze it on top of the casserole. Make sure you remove the baggy of cheese before you put the casserole in the oven. This was learned the hard way by one of our group ;)
Ingredients: (makes 2 freezer meals, of 4 portions each)
- 8 cups diced roma tomatoes
- 4 tablespoons minced garlic
- 30 ounces artichoke hearts, drained and chopped
- 4 cups chopped baby spinach
- 4 Tablespoons olive oil
- 2 Tablespoons whole wheat flour
- salt and pepper to taste
- 2 teaspoons Italian seasoning
- 4 pounds boneless, skinless chicken breast
- 3 cups shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- 1 cup fresh basil leaves, chopped
Serving day: Cooked pasta of your choice
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, combine tomatoes, garlic, artichoke, basil, spinach, olive oil, flour, salt, and pepper to taste. Divide mixture evenly among 8 x 8 baking pan or pour all into one 13 x 9 pan. Season chicken with salt and pepper to taste and Italian seasoning. Place on top of vegetable mixture. (If freezing, proceed to freezing directions at this point.) Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned. Remove and sprinkle hot dish with fresh basil. Serve alone or over pasta if desired.
