Cheesy Chicken Bowl (Print Version)
# Ingredients:
01 -
4 cups shredded, cooked chicken.
02 -
3 to 4 cups fresh spinach leaves.
03 -
1 cup cheddar cheese, grated.
04 -
¼ cup heavy whipping cream.
05 -
8 ounces cream cheese, softened to room temperature.
06 -
4 slices diced bacon.
07 -
Salt and pepper, use as needed.
08 -
½ teaspoon garlic powder.
09 -
1 tablespoon salted butter.
10 -
1 bay leaf.
11 -
½ teaspoon dried chives.
12 -
1 small diced yellow onion.
13 -
½ teaspoon dried dill weed.
14 -
½ teaspoon onion powder.
15 -
3 minced garlic cloves.
16 -
4 to 6 cups chicken broth, low sodium.
17 -
Green onions, finely sliced, for garnish.
# Instructions:
01 -
In a Dutch oven, cook the diced bacon until it's nice and crispy. Use a slotted spoon to scoop it out, but leave the grease behind.
02 -
Pop some butter into the pan and melt it over medium-high heat. Toss in the onions and cook for a few minutes, then add the garlic and sauté for just about 20 seconds.
03 -
Pour in the chicken broth, making sure to scrape up any bits stuck to the pan. Add in the chives, onion powder, garlic powder, dill, salt, pepper, and bay leaf.
04 -
Turn the heat to medium-low after it starts boiling, and let it bubble gently for 5 minutes.
05 -
Drop in the chicken and cook for another 5 minutes. Whisk in the softened cream cheese until it's smooth, then add the cheddar and mix until everything's melted and creamy.
06 -
Stir in the spinach and cook it just long enough for it to wilt, about 2 minutes. Mix in the cream and let it warm for 1 minute. Don't forget to take out the bay leaf, and taste to see if it needs more seasoning.
07 -
Spoon the dish into bowls, and sprinkle over the sliced green onions and crispy bacon you saved earlier.
# Notes:
01 -
You can swap the herbs for ranch seasoning mix if you'd like.
02 -
Use about 2 teaspoons of ranch mix instead.