1 red pepper, chopped
1 bunch of spring onions, chopped
± 250g mushrooms, chopped
600g cubed cooked chicken
1½- 2 cups shredded cheese
2 cans condensed cream of chicken soup, undiluted
300 – 350g frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese
2 artichoke hearts – chopped
Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed.
Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.
Source: The Recipe Hunter – Esmé
TRIED AND TESTED