Baked Mushroom, Spinach, And Chicken Gnocchi
Give broccoli, asparagus, spinach and avocado a boost of protein by topping them off with.
Recipe Summary Baked Mushroom, Spinach, And Chicken Gnocchi
This gnocchi bake with leftover rotisserie chicken is so good!Ingredients | Healthy Leftover Rotisserie Chicken Recipes1 tablespoon olive oil1 (8 ounce) package sliced fresh mushroomssalt and ground black pepper to taste2 tablespoons unsalted butter2 tablespoons all-purpose flour1 ½ cups whole milk1 cup chicken broth½ teaspoon salt¼ teaspoon ground nutmeg½ (3 pound) rotisserie chicken, boned and shredded1 (16 ounce) package potato gnocchi2 cups baby spinach¼ cup grated Parmesan cheeseDirectionsPosition a rack in the upper third of the oven; preheat to 425 degrees F (220 degrees C).Heat oil in a large skillet over medium heat. Add mushrooms and season with salt and pepper. Cook until starting to soften, about 4 minutes. Transfer to a plate or bowl. Wipe out skillet.Melt butter in the same skillet. Whisk in flour until a paste forms, about 3 minutes. Whisk in milk and broth until smooth. Simmer, whisking constantly, until thickened, about 5 minutes. Season with 1/2 teaspoon salt and nutmeg. Add mushrooms, chicken, gnocchi, and spinach to the sauce. Stir until gnocchi are coated and spinach wilts, about 3 minutes.Pour mixture into a large baking dish. Sprinkle liberally with Parmesan cheese.Bake in the preheated oven until bubbling, about 20 minutes.Info | Healthy Leftover Rotisserie Chicken Recipesprep: 10 mins cook: 35 mins total: 45 mins Servings: 6 Yield: 6 servings
TAG : Baked Mushroom, Spinach, And Chicken GnocchiMeat and Poultry Recipes, Chicken, Baked and Roasted,