xiaoxl/recipe_data huggingface dataset:
Maple Bacon Milkshake
Category: meat-and-poultry
By Matt Wencl 

Imagine those breakfasts when the maple syrup ran away from the pancakes to hang out with the bacon, and you'll totally get why you'll love this crazy shake. Every scrumptious mouthful of rich mapley vanilla melts away to into salty-savory maple-candied bacon bliss, so don't wait: Start shakin' your bacon and get makin' this milkshake!

Ingredients:
cooking spray
8 slices bacon, divided
½ cup pure maple syrup, divided
1 cup milk
4 cups French vanilla ice cream
½ cup whipped cream, or to taste

Directions:
Preheat oven to 400 degrees F (200 degrees C). Line and cover a baking sheet with aluminum foil. Place a baking rack on top of foil layer and spray rack with cooking spray. Place 4 bacon slices on the prepared rack. Coat 1 side of each slice with 1 tablespoon maple syrup using a pastry brush. Take ends of each strip and twist in opposite directions until the syrup-glazed side is twisted into the interior and the bacon is coiled tight. Place toothpicks in each end of bacon strips to hold in place. Bake bacon in the preheated oven for 15 minutes. Remove baking sheet from oven and brush the twisted bacon with another 1 tablespoon maple syrup. Continue baking until cooked through and crispy, about 5 minutes more. Remove baking sheet from oven and cool bacon. Place the remaining 4 bacon slices in a skillet over medium heat; cook, flipping occasionally, until crispy, about 5 minutes. Keep bacon grease in the skillet. Transfer the bacon slices from the skillet to a saucepan, pouring about 1 tablespoon bacon grease into the saucepan. Add the remaining 6 tablespoons maple syrup to saucepan. Cook and stir bacon maple syrup over medium heat until flavors have combined, 3 to 4 minutes. Remove saucepan from heat and cool, allowing bacon flavor to infuse into the syrup, about 10 minutes. Remove bacon from maple syrup and place on a work surface; chop into bits. Combine bacon-infused maple syrup and milk in a blender; blend on low until combined. Add ice cream and blend on medium until mixed, but still thick. Add most of the bacon bits and stir until incorporated into the milkshake. Pour milkshake into 4 glasses and top each with 1 tablespoon whipped cream. Sprinkle remaining bacon bits over whipped cream and garnish each with a bacon twist.

Prep time: 10 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 milkshakes

Calories: 517.2
Fat: 25.2 g
Saturated fat: 13.3 g
Carbohydrates: 61.6 g
Sugars: 54.9 g
Dietary fiber: 0.9 g
Protein: 13.6 g
Cholesterol: 88.7 mg
Sodium: 565.5 mg
APPLE CHEESE SOUFFLÉS


Ingredients:
apples, unsalted butter, brown sugar, sea salt, sea salt, unbleached all-purpose flour, half-and-half, hot paprika, sea salt, black pepper, eggs, cream of tartar, sharp cheddar cheese, butter

Directions:
In a skillet over medium heat, melt butter. When it starts sizzling, add diced apples and sauté for 2 minutes. Add brown sugar and salt; cook for 3 to 4 minutes or until the liquid is almost evaporated and the apples are soft enough to be broken with the tip of a wooden spoon. Transfer the apple mixture to a bowl to cool off; set aside.
Return the skillet over medium heat and add butter. When melted and hot, add flour and whisk for 2 minutes to remove the raw taste of it. Slowly pour in half-and-half, whisking constantly until there are no lumps and the sauce thickens. Reduce heat to low and add paprika, sea salt and freshly ground black pepper; whisk to incorporate. Remove from the heat and transfer to a large bowl and set aside; cool for 10 to 15 minutes.
Prep the cooking vessels by coating them with butter and then up the sides. Sprinkle Grana Padano cheese at the bottom and on the sides; set aside.
Add to the sauce, 2 egg yolks and cheese; stir to blend. Add the apple mixture and stir well; set aside.
In a medium stainless steel bowl, add 3 egg whites and a pinch of cream of tartar. Using a hand mixer, process until medium to stiff peaks form.
Add 1/3 of the beaten egg whites to the sauce and gently fold in until just incorporated. Add the remaining beaten egg whites and fold in gently until just mixed. Fill the cooking vessels about ¾’s full and place them on a baking dish lined with a silicone mat. Transfer to a 400ºF preheated oven at the bottom rack; bake for 22 to 25 minutes if using ramekins (4 ounces each] or 25 to 28 minutes if using cocottes (8 ounces each]. Serve immediately.
Dynamite Halibut
Category: world-cuisine
By Cari

I created this recipe because my family just loves the dynamite dishes served in sushi restaurants. It's a hit for all ages! This would even be great on top of chicken breasts! Serve atop of sushi rice and a side of steamed broccoli. Garnish with a lemon wedge.

Ingredients:
2 pounds halibut, cut into bite size pieces
1 cup mayonnaise
1 teaspoon fresh lemon juice
¾ teaspoon chile-garlic sauce
½ teaspoon white sugar
½ teaspoon soy sauce
⅛ teaspoon sesame oil
4 cups thinly sliced mushrooms
2 cups thinly sliced onions
1  lemon, cut in half
Kosher salt, to taste
1 tablespoon sesame seeds
¾ cup sliced green onions

Directions:
Preheat oven to 375 degrees F (190 degrees C). Set an oven rack into the center of the oven. Line a baking sheet with aluminum foil and a layer of cooking spray. Arrange halibut pieces on the prepared baking sheet so that all pieces are touching. Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture. Spread the mushroom mixture over the halibut pieces. Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt. Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven. Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil. Continue cooking the fish under the broiler until the top is browned, about 10 minutes. Squeeze the remaining lemon half evenly over the fish. Sprinkle with sesame seeds and green onions.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 477.3
Fat: 33 g
Saturated fat: 4.5 g
Carbohydrates: 8.7 g
Sugars: 3.8 g
Dietary fiber: 1.8 g
Protein: 35.6 g
Cholesterol: 70.2 mg
Sodium: 419.6 mg
Chef John's Sausage Rolls
Category: appetizers-and-snacks
By Chef John

People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.

Ingredients:
1 pound ground pork
2 tablespoons finely minced onion
1 clove crushed garlic
1 tablespoon minced fresh sage
1 tablespoon dry bread crumbs
1 ¼ teaspoons kosher salt, or to taste
½ teaspoon freshly ground black pepper
¼ teaspoon ground coriander
¼ teaspoon dried thyme
⅛ teaspoon cayenne pepper
⅛ teaspoon freshly grated nutmeg
1  egg
1 teaspoon water
1 sheet frozen puff pastry, partially thawed
2 teaspoons Sesame seeds for garnish

Directions:
Place ground pork, onions, garlic, sage, bread crumbs, salt, pepper, coriander, thyme, cayenne pepper, and nutmeg in a mixing bowl. Mix with a fork until ingredients are evenly distributed, 2 to 3 minutes. Divide mixture in half and place each half on a length of plastic wrap. Use your damp fingers to shape each half into a cylinder, approximately the same length as the puff pastry. Roll up in the plastic and form into a round roll. Refrigerate until ready to use. Whisk egg with water to make the egg wash. Separate the semi-frozen puff pastry dough into thirds. Halve one of the thirds lengthwise. Bring pastry to room temperature. Brush a 2-inch strip of egg wash along 1 long edge of the 2 larger pastry pieces. Place the narrower pieces on the egg wash strip, overlapping about 1 inch, to make a wider piece of pastry dough. Press lightly to form 2 wide lengths of pastry dough. Transfer 2 sheets of dough to a lightly floured piece of parchment paper; dust tops lightly with flour. Cover with another sheet of parchment. Roll gently to achieve an even thickness. Remove top sheet of parchment. Flatten the longs edges of the dough slightly about 1 inch wide so that when the roll-up is completed, the seam side won't be thicker than the rest of the dough. Place a sausage log at the end of a pastry sheet. Begin to roll the sausage log in the pastry, brushing the far edge with egg wash before sealing the edges together. Place seam side down on parchment and place on a dish. Repeat with 2nd sausage roll. Freeze until dough firms up, about 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat. Place rolls on a lightly floured surface. Lightly brush top and sides with egg wash. Cut each roll into 8 pieces. Sprinkle with sesame seeds. Place on prepared baking sheet seam side down (standing up). Lightly press each roll to flatten it slightly so they don't fall over when baking. Place in preheated oven; bake until nicely browned, pastry is cooked through, and bottoms are browned, about 30 minutes.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr 10 mins
Yields: 16 sausage rolls

Calories: 300.5
Fat: 20.6 g
Saturated fat: 6.2 g
Carbohydrates: 15 g
Sugars: 0.4 g
Dietary fiber: 0.7 g
Protein: 13.3 g
Cholesterol: 57.2 mg
Sodium: 417.7 mg
Stout Brownies with Baileys® Chocolate Ganache
Category: world-cuisine
By wdtrap

Ultramoist and rich brownies are infused with stout beer and topped with creamy a Baileys Irish Cream® dark chocolate ganache. Perfect for St. Patrick's Day parties.

Ingredients:
1 cup bread flour
¾ cup unsweetened cocoa powder
¼ teaspoon salt
¾ cup white chocolate chips
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter, at room temperature
4 large eggs, at room temperature
1 cup superfine sugar
1 ¼ cups Irish stout beer (such as Guinness® Extra Stout), room temperature and foam skimmed off
1 cup semi-sweet chocolate chips
1 ½ cups Irish cream liqueur
12 ounces dark chocolate chips

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking pan with nonstick aluminum foil. Whisk flour, cocoa powder, and salt together in a medium-sized bowl until evenly combined. Set aside. Fill the bottom of a double boiler halfway with water and bring to a simmer, about 5 minutes; reduce heat to lowest setting. Add white chocolate chips, bittersweet chocolate, and butter to the top of the double boiler and heat, stirring constantly, until melted, about 5 minutes. Remove from heat. Beat eggs and sugar together in a large mixing bowl using an electric mixer until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. Beat in flour mixture. Whisk stout beer in to create a thin batter. Drop semi-sweet chocolate chips evenly on top, allowing some to sink in. Pour batter into the prepared pan. Bake on the center rack of the preheated oven until a toothpick inserted in the center comes out almost clean, 30 to 40 minutes. Allow brownies to cool for 1 hour at room temperature. Pour Irish cream liqueur into a small saucepan and heat until simmering, about 3 minutes; do not boil. Place dark chocolate chips in a bowl and pour heated Irish cream liqueur on top. Stir until evenly melted. Allow ganache to cool and thicken, about 10 minutes. Pour ganache over the cooled brownies and spread evenly over the top. Refrigerate brownies until ganache is set, at least 1 hour.

Prep time: 30 mins
Cook time: 45 mins
Total time: 3 hrs 25 mins
Yields: 24 brownies

Calories: 341.3
Fat: 15 g
Saturated fat: 8.8 g
Carbohydrates: 43.5 g
Sugars: 26.3 g
Dietary fiber: 2.4 g
Protein: 4.5 g
Cholesterol: 40.2 mg
Sodium: 48.3 mg
Spicy Bean Salsa
Category: appetizers-and-snacks
By Susan Navarrete

Serve with tortilla chips. Very addicting!

Ingredients:
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
½ cup chopped onion
½ cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
½ teaspoon garlic salt

Directions:
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Prep time: 10 mins
Total time: 8 hrs 10 mins
Yields: 4 cups

Calories: 155
Fat: 6.4 g
Saturated fat: 1 g
Carbohydrates: 20.4 g
Sugars: 4.1 g
Dietary fiber: 4.4 g
Protein: 5 g
Sodium: 948.9 mg
Eastern NC Slaw


Ingredients:
green cabbage, mayonnaise, sugar, white vinegar, yellow mustard, salt, black pepper, celery seed

Directions:
Use box grater to grate the entire head of cabbage into a bowl., Mix all remaining ingredients in a separate bowl until combined., Pour into grated cabbage and toss until all is combined., Refrigerate for 1 hour and serve.
Healthy Low-Fat Banana French Toast


Ingredients:
banana, skim milk, reduced fat margarine, vanilla, whole wheat flour, salt, cinnamon

Directions:
Preheat a greased griddle or frying pan (not too hot or they will burn before they cook].
Puree (in a food processor, blender, or smoothie maker] the mashed banana, milk, vanilla, and banana flavour until the banana is completely smooth with no lumps. Add melted margarine and egg whites and pulse until completely incorporated.
Sift the next 3 ingredients (flour through cinnamon] in a small bowl.
Transfer wet ingredients into a larger bowl, and whisk dry ingredients into wets, and ignore small flour lumps.
NOTE: Be sure to whisk batter before dipping each batch of toast. Also, dont add any extra banana or milk to the batter (it will result in soggy toast].
Dip each side of the toast in the batter for a couple of seconds, and allow some of the excess batter to drip off. (for the last piece of bread you will likely have to swab up the remaining batter. Don't worry if the toast tears, just stick it back together on the frying pan].
Cook each side just over a minute, or until browned to your desired colour.
Serve with lots of maple syrup. Refrigerate the leftovers and put them in the toaster the next day. OR cool on a cooking cooling rack, and when completely cool, wrap in foil and freeze. Warm in microwave then toast and enjoy!
Rhubarb and Strawberry Pie
Category: desserts
By Terri

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Ingredients:
1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1  egg yolk
2 tablespoons white sugar

Directions:
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Yields: 1 pie

Calories: 437.3
Fat: 18.8 g
Saturated fat: 5.8 g
Carbohydrates: 64.1 g
Sugars: 33.2 g
Dietary fiber: 4.7 g
Protein: 5 g
Cholesterol: 33.2 mg
Sodium: 258.5 mg
Egg Foo Young
Category: world-cuisine
By sal

This is an easy recipe to make at home. Green onion, celery, bean sprouts and shrimp sauteed in soy sauce and combined with egg.

Ingredients:
1 teaspoon sesame oil
1 cup chopped onion
¼ cup chopped green onion
½ cup chopped celery
1 cup bean sprouts
¼ teaspoon cornstarch
½ pound shrimp, peeled, deveined and roughly chopped
2 tablespoons soy sauce
1 teaspoon salt
8  eggs, well beaten

Directions:
In a skillet over medium heat, heat sesame oil and lightly fry the onions, celery and sprouts. Stir in cornstarch and add shrimp, soy sauce and salt. Stir until well blended. Remove from heat and transfer to a bowl. Return the pan to the heat, and add the beaten eggs. Fry the eggs while stirring gently. Return the vegetable and shrimp mixture to the pan while the eggs are still liquid. Finish frying until eggs are fully cooked.

Prep time: 10 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 238.6
Fat: 12.1 g
Saturated fat: 3.3 g
Carbohydrates: 7.7 g
Sugars: 3.9 g
Dietary fiber: 1.3 g
Protein: 25.4 g
Cholesterol: 461.6 mg
Sodium: 1312.7 mg
Light Tartar Sauce


Ingredients:
low-fat yogurt, pickles, light mayonnaise, vinegar, Dijon mustard

Directions:
Combine all ingredients., Store in refrigerator.
Colombian Red Beans - Frijoles Colombianos


Ingredients:
bacon, tomatoes, scallion, cumin, red kidney beans, sugar, water, chicken bouillon cubes, cilantro

Directions:
Sauté the bacon until crispy. Remove bacon and reserve for another use, but leave the bacon drippings in the pan.
Add the chopped tomatoes, chopped scallions, and cumin to the pan. Sauté them in the bacon fat until they are soft, about 5 to 8 minutes.
Add the beans (including liquid] to the pan.  Add sugar, water, and the chicken bouillon. Bring to a boil, and simmer for 10 minutes more, until most of the water has evaporated and the beans have thickened.
Remove from heat and stir in the chopped cilantro.
Serve with rice.
Spicy Tailgate Dip (For the Crock Pot or Slow Cooker)


Ingredients:
pork sausage, cream cheese, tomatoes and green chilies

Directions:
Combine all ingredients except chips in a slow cooker.
Cover and cook on low setting for one to 2 hours, until heated through and cream cheese is melted.
Serve with corn chips.
Pear and Blackberry Sponge


Ingredients:
pears, blackberry, cinnamon, sugar, lemon juice, self raising flour, sugar, eggs

Directions:
Grease the container and fill with pears (cut into slices] and blackberries.
Add cinnamon, sugar and lemon juice.
In a separate bowl, mix the flour, sugar, oil and eggs until consistent.
Pour over the fruit and bake for 45 minutes- 1 hour at 180 degrees C.
Great Green Beans


Ingredients:
bacon, fresh mushrooms, garlic clove, green beans, soy sauce

Directions:
Place bacon into a large saucepan over medium heat., Cook until browned, stirring occasionally., Add the mushrooms and garlic, and reduce the heat to medium-low., Let cook for a few minutes to soften the mushrooms., Stir in the green beans and soy sauce, and heat through.
Mashed Potatoes With Mozzarella, Tomato, Basil and Pine Nuts


Ingredients:
potatoes, cherry tomatoes, mozzarella cheese, pine nuts, fresh basil leaves, cream cheese, olive oil

Directions:
Set a pan of water to boil.
Peel the potatoes and chop them into eighths.
Put them in the pan of hot water to boil for 15-20 minutes, until cooked.
Meanwhile, chop the cherry tomatoes into eighths and set aside.
Add the pine nuts to the tomatoes.
Finely chop the fresh basil leaves into the tomato mixture.
When the potatoes are cooked and soft, mash them.
Stir the cream cheese and olive oil into the mashed potatoes. Season with salt and pepper to taste.
Add the tomato mixture to the mashed potatoes and mix gently.
Add the mozzarella cheese to the mashed potatoes and gently stir to mix. Do not stir too much as the mozzarella can become "stringy" if mixed too much.
Serve hot!
Note: These mashed potatoes can also be stored in the fridge and reheated in the microwave if you have leftovers!
All Purpose Greek Seasoning


Ingredients:
dried oregano, dried mint, dried thyme, dried basil, dried marjoram, dried garlic

Directions:
"Mix everything together and store in an air tight spice jar."
Lemon Pudding Sugar Cookies


Ingredients:
butter, sugar, confectioners' sugar, eggs, vanilla extract, instant lemon pudding, flour, cream of tartar, baking soda

Directions:
Preheat oven to 350°F., In large bowl, cream butter, oil and sugars., Beat in eggs, vanilla and dry pudding mix., In a separate bowl, combine flour, tartar and soda., Gradually add to the creamed mixture., Roll a tablespoonful of dough into a ball and roll into sugar., Place each ball of dough on ungreased cookie sheet at least 2-inches apart., Flatten with glass bottom, dipped in sugar., Bake for 6-7 minutes., Don't over bake.
Barley Medley Salad


Ingredients:
pearl barley, vegetable broth, garbanzo beans, cucumbers, green onions, rosemary

Directions:
Simmer barley in broth about 40 minutes until most of the water is absorbed.
Let cool
Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos].
Slice green onions.
Finely chop rosemary.
Toss everything together.
Season with salt and pepper.
Makes about 6 1-cup servings.
Sausage Hash Brown Casserole


Ingredients:
pork sausage, frozen hash browns, salt, pepper, eggs, milk, spring onions, chili peppers

Directions:
Cook sausages in large skillet over med-high heat -- stirring until crumbled and done.  Drain well.
Prepare hash browns according to pkg directions, using 1/tsp salt and pepper.*.
Stir together hash browns, sausage, cheese, onions and chili peppers. Pour into lightly greased 13 x 9 inch baking dish.
Whisk together eggs, milk and remaining 1 tsp salt*.  Pour evenly over potato mixture.
Bake at 350 for 35 to 40 minutes.
This was taken from Southern Living Magazine to which I added the onions and peppers.  I am not a sausage fan but did enjoy this. Hope you do too.
Australian Chili Prawns


Ingredients:
honey, chili sauce, lemon juice, shallots, fresh parsley, five-spice powder

Directions:
Shell the prawns, leaving the tail intact; remove the black vein.
Combine remaining ingredients in a bowl, mix well; mix in the prawns, cover, refrigerate 1 - 2 hours.
Thread prawns onto skewers, barbecue quickly until cooked and tender.  Brush with remaining marinade during cooking.
Mandarin Orange & Broccoli Salad


Ingredients:
broccoli florets, mandarin oranges, walnuts, red onion, raisins, mayonnaise, sugar, red wine vinegar

Directions:
Toss all ingredients together.
Pour mixed and chilled dressing over and toss again.
I like to put the mandarin oranges on last, after the dressing, so they don't break up too much.
I sort of fold them in gently when serving.
Red Velvet Cake III
Category: desserts
By Mary

Moist and delicious easy cake!

Ingredients:
1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4  eggs
1 ounce red food coloring
½ cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
1 tablespoon unsweetened cocoa powder
1 cup cold milk
1 (8 ounce) package cream cheese
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour one 9 x 13 inch pan. Mix together cake mix, 1 box pudding mix, eggs, oil, food coloring, water, vinegar, and cocoa. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.  Cool. Beat together milk and cream cheese.  Mix in 1 box pudding mix.  Fold in whipped topping.  Spread on cooled cake.  Refrigerate.

Yields: 1 9 x 13-inch cake

Calories: 324.5
Fat: 18.4 g
Saturated fat: 7.3 g
Carbohydrates: 36.6 g
Sugars: 24.2 g
Dietary fiber: 0.4 g
Protein: 4.3 g
Cholesterol: 56.7 mg
Sodium: 407.2 mg
Chicken Spinach Bake


Ingredients:
boneless skinless chicken breasts, low-fat cream cheese, nonfat sour cream, frozen chopped spinach, cheddar cheese

Directions:
The evening before making this dish, allow spinach to thaw and drain in the fridge for 12-24 hours. After it thaws, press remaining water out and assemble the ingredients.
In medium saucepan over medium heat combine cream cheese, sour cream, Lipton soup and dip mix, and thawed and drained spinach.
Heat just until these ingredients begin to melt together. It doesn't have to be warmed all the way through or blended perfectly.
Place boneless chicken breasts on bottom of casserole. Cube the chicken if you'd like but I prefer to leave them whole.
Pour cream cheese/spinach/soup mixture over the chicken.
Place in a 350° oven on center rack.
Bake for 45 to 50 minutes.
Remove from oven and turn on broiler.
Sprinkle the casserole with grated cheddar and return to broiler just until browned.
For best results, remove from oven and let the casserole rest for at least 10 minutes before serving.