Chicken Mushroom and Spinach with Gnocchi

• Meat

  • 2 cups Chicken

• Produce

  • 1 1/2 cups Baby spinach, loosely packed
  • 4 cups Shiitake mushroom

• Canned Goods

  • 1 cup Chicken stock

• Pasta & Grains

  • 1 lb Potato gnocchi, frozen or homemade

• Baking & Spices

  • 2 tbsp Flour

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Heavy cream
  • 3/4 cup Milk
  • 1/4 cup Parmesan cheese, grated

Found on realhomecook.com

Directions

• Preheat oven to 425°. Heat the olive oil in a medium sauté pan over medium-high heat. Sauté mushrooms, season with salt and pepper.
• Melt the butter in a medium skillet. Add the flour, whisk, and cook over medium heat until bubbling. Stir in the cream, milk and chicken stock and cook until slightly thickened. Season with salt and pepper.
• In a large casserole dish, mix the chicken, sauce, mushrooms, spinach and gnocchi together. Sprinkle with parmesan.
• Bake for 30 minutes. Broil at the end to brown the top of the casserole.