Spinach artichoke casserole

This was a recent throw together meal that turned out really well. It was supposed to be chicken and rice, but without any rice in the house... Well, that wasn't going to happen. The very idea of a late afternoon run to the grocery store with two preschoolers---it strikes fear into my heart. Having those two crazy men around means that I'm getting very good at both preparing ahead and substituting for any ingredients that I don't have. ~smiles~ The grocery store is no longer a place of quiet and refuge. ~dies laughing and picks self up from floor~ But, they do make my life interesting.

Anyway...

Spinach artichoke casserole

2 cups cooked chicken, chopped or shredded

1 lb spaghetti noodles, cooked (save 1 cup of the cooking water)

1 jar marinated artichoke hearts, drained and chopped

10 oz spinach, blanched (this was spinach I had blanched and frozen ahead)

2 T butter

4 T flour

1 cup chicken broth

1 cup milk

1/2 cup parmesan cheese, plus extra for the top

Melt butter and add flour to make a roux. Add broth and milk to roux, whisking all the time, until thick and bubbly. Add cheese until it melts. Season to taste with salt and pepper (go easy on the salt if your broth is salted, because the cheese is salty as well).

Mix white sauce, chicken, artichoke hearts, and spinach together. If mixture is too thick, thin with a bit of the pasta cooking water. Place in a 9x13 dish. Top with parmesan cheese. Bake at 350 until bubbly and browned on top, around 30-45 minutes.

Enjoy!

This post is part of Bedlam and Beauty's Tasty Tuesday. Lots of great ideas over there. Check it out!