Chicken and Spinach Gratin

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Perfect for brunch.

4 to 6 servings
1 package (10 ounces) frozen spinach, thawed
1-1/2 tablespoons butter OR margarine
1-1/2 tablespoons Mazola® Right Blend Oil
1 medium leek, white and pale green only, thinly sliced
1 large shallot, chopped
3 cloves garlic, chopped
8 ounces boneless, skinless chicken breast
1 cup whipping cream
4 eggs
1 package Alfredo sauce mix
1 cup ricotta cheese
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 teaspoon black fine grind pepper
Chive stems for garnish
Preheat oven to 350°F.

Transfer spinach to a strainer; squeeze out as much liquid as possible.

Melt butter with oil in a large skillet over medium heat.  Add leek, shallot and garlic; cook until soft, about 5 minutes.  Chop chicken into small cubes; add to leek mixture and cook for 5 minutes, stirring occasionally, until chicken is cooked through.  Set aside.

Whisk cream, eggs and alfredo mix in a large bowl until blended.  Whisk in cheeses, salt and pepper.  Add spinach and chicken mixture, stir until well blended.  Pour into greased 2-quart baking or gratin dish. 

Bake for 25 to 30 minutes or until bubbly and golden brown.  Garnish with chives.
Total Time
Bake Time 30 minutes
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