One-Pan Chicken & Gnocchi Bake

This is one of those feel-good meals that is sure to put a big smile on your face! The combination of healthy spinach and mushrooms with moist rotisserie chicken, tender potato gnocchi and a heap of freshly grated parmesan on top is sure to fill your bellies and your happiness!

This recipe is a snap to put together, especially if you already have half of a rotisserie chicken shredded and ready to go! I could probably eat this once a week at least!

Total Time:

Yield: 4 servings

Ingredients:

• 1 Tablespoon olive oil
• 8 ounces mushrooms, sliced
• Salt and pepper, to taste
• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 1/2 cups whole milk
• 1 cup low-sodium chicken broth
  
• 1/4 teaspoon ground nutmeg
• 1/2 rotisserie chicken, skin removed, shredded
• 1 17.5-ounce package potato gnocchi
• 1 1/2 cups loosely packed baby spinach
• 1/4 cup freshly grated parmesan, plus more for serving on top

Directions:

1. Preheat oven to 425 degrees F.
2. In a large oven-proof skillet, heat olive oil over medium heat. Cook mushrooms until lightly browned, stirring occasionally, about 4 minutes. Season with salt and pepper. Remove to a small bowl and set aside. Wipe out the skillet.
3. Add butter to pan over medium heat. Whisk in the flour, and cook about 2 minutes. (Be careful not to burn the flour!) Slowly incorporate the milk and chicken broth. Whisk constantly about 5 minutes, until the sauce is thickened. Whisk in 1/2 teaspoon salt and the nutmeg.
4. Stir in the chicken, mushrooms, gnocchi and spinach to the sauce and allow the spinach to wilt. Sprinkle with 1/4 cup parmesan. Transfer the skillet to the oven and bake for 20 minutes, or until bubbling. 
5. Turn on the broiler and cooke for another 3 minutes to give the parmesan and beautiful golden finish! Remove from the oven, and be careful with the hot skillet!
6. Serve and top with additional parmesan, if desired. Enjoy!!

Source: Food Network