Cheesy Spinach Chicken Casserole & Cheddar-Veggie Appetizer Torte

Cheesy Spinach Chicken Casserole

Ingredients

2 large boneless skinless chicken breasts cut horizontally*
8 oz. Philadelphia cream cheese softened*
2 cup Spinach, rinsed
2 tbsp. Flippo Bario olive oil, divided*
4 oz. Armstrong mozzarella cheese, shredded*
5 cloves garlic, minced
1/2 tsp. red pepper flakes, optional
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Italian seasoning, optional 

Directions

To prepare the spinach chicken casserole: Add olive oil, garlic Italian seasoning, and red pepper flakes into a Ziplock bag along with 1/2 tsp of salt and 1/2 tsp black pepper. Seal the bag and shake until mixed. Add the chicken breasts, seal, and massage so the chicken breasts are covered in the marinade, set aside for 15 minutes on the counter while you prep the remaining ingredients. Position a rack in the center of the oven and preheat the oven to 400ºF (200°C).
Quickly wilt the spinach in a skillet with 1 tablespoon olive oil and set aside.
Arrange chicken breasts drained from the marinade in a baking dish. Spread the softened cream cheese over the chicken breasts and lay spinach on top of the cream cheese. Finally, sprinkle mozzarella over the top.
Bake the spinach chicken casserole for 20-30 minutes. Chicken casserole is done when cooked to an internal temperature of 165˚F (75°C). Serve the spinach chicken casserole warm with a side of cauliflower rice, or baked veggies. Enjoy! 

Recipe and photo credit: Eat Well 101
*In Flyer March 26 – April 2, 2022

Cheddar-Veggie Appetizer Torte

Ingredients

 1-1/3 cups finely crushed multigrain crackers
1/4 cup Lactantia butter, melted*
2 cups Armstrong shredded sharp cheddar cheese*
1 small zucchini, finely chopped
1/2 cup sliced fresh mushrooms
1/3 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 tbsp. olive oil
8 oz. Philadelphia garlic and herb cream cheese*
4 large eggs, lightly beaten
2 tbsp. crumbled Olymel cooked bacon*
2 tbsp. grated Parmesan cheese 

Directions

 In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Sprinkle with cheddar cheese. In a large skillet, sauté the zucchini, mushrooms, onion, and red pepper in oil until tender. Spoon over cheese. 
In a large bowl, beat cream cheese until smooth. Add eggs; beat on low speed just until combined. Stir in bacon. Pour over vegetable mixture. Sprinkle with Parmesan cheese. 
Place pan on a baking sheet Bake at 375° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Serve warm or chilled. Refrigerate leftovers. 

Recipe and photo credit: Taste of Home
*In Flyer March 26 – April 2, 2022