Recipes from Pilgrim's Kitchen

• 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 salt
• 1/4 teaspoon 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

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 1cup of the Italian cheese; stir until blended. Pour chicken mixture into 9 x 9-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. 12 to 16 servings

*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.