SPINACH ARTICHOKE CHICKEN CASSEROLE
I’m always looking for super easy chicken dinners that I can have on hand like this one for busy weeknights. Imagine your favorite spinach artichoke dip on top of chicken!
- BONELESS SKINLESS CHICKEN BREAST – chicken cutlets work great here because they are thin.
- SPINACH – freshly chopped spinach works best here.
- ARTICHOKES – I like to use marinated artichoke hearts because it gives them so much flavor.
- SOUR CREAM – some recipes have cream cheese but it’s not necessary here.
- PARMESAN CHEESE
- GARLIC – You can use garlic powder as a substitute.
Spread the artichoke mixture on top of the seasoned chicken breasts.
Top the spread with a slice of mozzarella cheese. It bubbles up nicely in the oven.
After the chicken has baked there will be some water in the bottom of the pan that you can pour out. A juicy chicken breast has lots of moisture in it so it’s very normal.
Did you know you can freeze fresh spinach? I usually don’t use all of it before it goes bad. This is a great dish to use frozen spinach.
OTHER ARTICHOKE RECIPES
Yield: 4 servings
This creamy Spinach Artichoke Chicken is low-carb and an easy chicken dinner. Chicken breasts are layered with a spinach artichoke mixture and baked.
boneless, skinless chicken breasts, pounded thin or cut in half lengthwish
spinach leaves, chopped
quartered and marinated artichoke hearts, roughly chopped
grated Parmesan cheese
- salt and pepper to taste
Preheat oven to 350 degrees.
Season chicken breasts with salt and pepper and place in a 9×13 baking dish.
In a medium bowl, combine the spinach, artichokes, Parmesan cheese, mayonnaise, sour cream, and garlic until well blended. Spread on top of the chicken breasts covering completely. Place a slice of mozzarella cheese on top.
Bake for 35-40 minutes or until chicken is no longer pink.