CHICKEN AND SPINACH CASSEROLE

Ingredients
1 red pepper, chopped…
1 bunch of spring onions, chopped
± 250g mushrooms, chopped
600g cubed cooked chicken
1½ cups shredded cheese
2 cans condensed cream of chicken soup, undiluted
3 eggs
300 – 350g frozen chopped spinach, thawed and squeezed dry
2 cups shredded cheese

2 artichoke hearts – chopped

Instructions
Cut up all ingredients, and mix well. Spoon in casserole or as I did this time, in smaller containers to freeze and will bake as needed.
Bake uncovered, at 350F for 25-30 minutes or until bubbly. Let stand for 5 minutes before serving.

Photo and recipe by Esmé (My own creation)