Another great Cheeseball mix from Wind & Willow! Is also the base for fabulous appetizers and entrees. Try our famous Spinach-Artichoke Chicken recipe.

Spinach-Artichoke Chicken
Serve with salad and bread for a simple, quick and delicious dinner!

INGREDIENTS:
1 package of Wind and Willow Spinach-Artichoke Mix
8oz cream cheese
1/2 stick (1/4 cup) softened butter or margarine*
1/4 cup sour cream
1/2 cup milk or cream
4 cups cooked mostaccioli noodles
2 cups chicken, cooked and cut into bite sized pieces cooked and cut into bite-sized pieces
Options: Add 3/4 cup diced tomatoes drained (Italian seasoned diced tomatoes may be used) and/or 3/4 cup artichoke hearts diced and drained.
DIRECTIONS:
In saucepan over low heat combine both packets 1 and 2 of Spinach-Artichoke Mix, cream cheese, butter, sour cream and milk. Stir until ingredients are thoroughly heated and smooth. Add optional tomatoes and artichokes if desired. Pour over noodles and chicken. Stir just enough to coat chicken and mostaccioli noodles. Serve hot!

Spinach Stuffed Mushrooms
INGREDIENTS:
1 package of Wind and Willow Spinach-Artichoke Mix
8oz cream cheese
1/2 stick (1/4 cup) softened butter or margarine*
Mushrooms and parmesan cheese or bread crumbs
DIRECTIONS:
Preheat oven to 350°, Line a baking pan with foil and spray with oil. Place mushroom caps upside down on foil and lightly brush bottoms iwth olive oil and bake for 6 minutes, this will help to remove excess moisture from the caps. Combine ingredients and use cheese spread to fill mushroom caps. Top with parmesan cheese or bread crumbs. Spread mushrooms in the bottom of the pan and bake at 350° for 12: 15 minutes or until bread crumbs are golden brown.