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27

Chicken, Spinach and Artichoke Ramen Bake

Prep 15 min
Total 55 min
Servings 6

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

By Tablespoon Kitchens

September 18, 2017

Ingredients

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 broth (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

Steps

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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 broth 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.

Expert Tips

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 180

% Daily Value

Total Fat: 20g; 30%
Saturated Fat 10g 48% Trans Fat 1/2g
Cholesterol: 55mg; 19%
Sodium: 1130mg; 47%
Potassium: 170mg; 5%
Total Carbohydrate: 28g; 9%
Dietary Fiber 2g 7% Sugars 3g
Protein: 16g

% Daily Value*:

Vitamin A: 20%; 20%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;