Chicken Artichoke Casserole Recipe

12-inch Dutch oven
12 briquettes on the lid
12 briquettes on the bottom
Baking time: 30 minutes

½ cup butter
3 cloves garlic, minced
2 green onions, minced
1 cup heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 (5-ounce) package grated parmesan cheese
2 cups chopped, cooked chicken, or two cups canned chicken breast (Kirkland)
1 (14-ounce) can quartered artichokes, drained and chopped
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
½ teaspoon salt
¼ teaspoon ground black pepper
2 cups (1/2-inch cubes) croutons--ranch style

INSTRUCTIONS

Sauté 2 cups chicken in large, cast iron skillet. Pour chicken into a bowl with artichokes, spinach, salt, and pepper; set aside. Melt butter in cast iron skillet over medium-high heat. Add garlic and shallot; cook 2 minutes, stirring occasionally. Stir in cream; simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt, and pepper. Remove from heat. Spoon all ingredients into 12-inch Dutch oven. Sprinkle croutons on top of casserole. Bake in Dutch oven for 30 minutes or until browned.