Tuscan-Spinach Chicken Spread

Tuscan-Spinach Chicken Spread


12 to 16 Servings

4 cups Pilgrim's Pride cooked chicken
1 tablespoon butter
1 cup chopped crimini or button mushrooms
2/3 cup white wine (chicken broth may be substituted)
2/3 cup chicken broth
1/4 teaspoon each salt and freshly ground black pepper
2 teaspoons Italian seasoning
2 containers (8 ounces each) roasted garlic-flavored cream cheese*
1 package (10 ounces) frozen chopped spinach, thawed, well-drained
2 cups (8 ounces) shredded Italian blend cheese, divided
1/2 cup grated Parmesan cheese
Crackers or crostini for serving

*Note: If roasted garlic-flavored cream cheese is unavailable, substitute chive and onion-flavored cream cheese or add 1 teaspoon roasted garlic per 8 ounces plain cream cheese.



Directions

Preheat oven to 350° F. Shred or finely chop cooked chicken; set aside.
Melt butter in large skillet and add mushrooms. Sauté over medium-high heat until just cooked, about 3 to 4 minutes. Add wine, broth, and seasonings. Continue to cook and stir until slightly reduced, about 5 minutes.

Add cream cheese and stir until melted and thoroughly blended in.

Add chicken, spinach and 1 cup of the Italian cheese; stir until blended. Pour chicken mixture into 9x9-inch baking dish.

Sprinkle remaining 1 cup Italian cheese and then Parmesan evenly over top.

Bake in preheated oven 25 to 30 minutes until hot and slightly browned. Serve hot with crackers or crostini.