Ingredients
- 2 tablespoons butter
- 1 cup onion, chopped
- 1 garlic clove, minced
- 3/4 teaspoon garlic powder
- 9 ounces frozen chopped spinach (1 package)
- 1/2 teaspoon salt
- 1 teaspoon lemon pepper
- 4 cups chicken broth
- 10 ounces cream of mushroom soup (1 can)
- 14 ounces artichoke hearts, roughly chopped, undrained (1 can)
- 8 ounces heavy cream (1 cup)
- 8 ounces cream cheese, softened (1 package)
- 8 ounces parmesan cheese, grated (1 cup)
- 8 ounces cooked boneless skinless chicken breast
How to Make
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Step 1: In stock pot, melt butter over medium-high heat.
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Step 2: Add onion and saute for 5 minutes.
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Step 3: Add garlic and saute for 1 minute longer.
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Step 4: Stir in frozen spinach.
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Step 5: Stir often and break apart using a wooden spoon; cook for 10 minutes.
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Step 6: Sprinkle with garlic powder, salt and pepper.
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Step 7: Pour in chicken broth, mushroom soup rinsed out with broth and artichoke hearts.
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Step 8: Add cooked chicken.
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Step 9: Simmer for 10 minutes.
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Step 10: Add heavy cream and stir together.
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Step 11: Add cream cheese and let melt slowly.
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Step 12: Don't boil.
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Step 13: Take off heat, and stir in parmesan cheese.
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Step 14: Season according to taste.
We hope you enjoy this recipe!
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