Chicken, Spinach and Artichoke Ramen Bake

Do you want spinach artichoke dip, a pasta bake or chicken ramen? Have all three with this simply delicious cheesy ramen bake. MORE + LESS -

packages (3 oz each) chicken-flavor ramen noodle soup mix, broken into 1-inch pieces

cup shredded deli rotisserie chicken

oz cream cheese, diced

cup baby spinach

jar Progresso™ artichoke hearts, drained, coarsely chopped

cups Progresso™ unsalted chicken stock (from 32-oz carton)

1/2

cup shredded Parmesan cheese (2 oz)

1/2

cup Progresso™ plain panko crispy bread crumbs

1/2

teaspoon crushed red pepper flakes

tablespoons butter, melted

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1

Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray. Place broken noodles in baking dish. Sprinkle seasoning packet over noodles. Top with chicken and cream cheese. Evenly cover mixture with spinach. Top with artichokes. Pour stock over mixture. Cover tightly with foil. Bake 25 minutes.
2

Meanwhile, in medium bowl, mix Parmesan cheese, bread crumbs, pepper flakes and melted butter. Uncover and stir casserole. Sprinkle crumb mixture over top of casserole. Bake uncovered 12 to 15 minutes longer or until cheese melts and bread crumbs turn golden brown.

Want to avoid the cutting board entirely? Cut up the drained artichokes using clean kitchen scissors.
Don’t worry too much about breaking the ramen into perfect pieces. When in doubt, just make sure the ramen pieces are bite-size.