Chicken Casserole With Spinach Artichoke and Cream Cheese

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

When it comes to cooking chicken, it's easy to get into a rut. But recently I've been taking inspiration from some of the most crowd-pleasing dishes I know — a strategy that always leads to fun new meals. Here, we're talking about spinach-artichoke dip. Just the mention of it gets people excited! Much to my satisfaction, the rich and creamy dip has the same all-star power when spread over a pan of chicken breasts and baked until brown and bubbly.

Making it is simple: Combine chopped artichoke hearts, softened cream cheese, sour cream, baby spinach, cheese, Dijon mustard, and garlic powder. Spread over pounded chicken breasts and bake, then add more cheese and finish it under the broiler to create an irresistible gooey cheese topper. Who's ready to dig in?

Credit: Photo: Joe Lingeman | Food Stylist: Cyd McDowell

Boneless chicken breasts are topped with a creamy, cheesy spread inspired by spinach-artichoke for the ultimate family-friendly comfort food.

• alcohol-free
• egg-free
• low-carb
• fish-free
• peanut-free
• shellfish-free
• pork-free
• sugar-conscious
• gluten-free
• wheat-free
• high-fiber
• soy-free
• tree-nut-free
• red-meat-free
• no-oil-added

Per serving, based on

4

servings. (% daily value)

• Calories 646
• Fat 36.7 g (56.4%)
• Saturated 18.8 g (94.1%)
• Carbs 14.6 g (4.9%)
• Fiber 5.8 g (23.2%)
• Sugars 3.7 g
• Protein 64.5 g (128.9%)
• Sodium 1003.6 mg (41.8%)

Ingredients

• 1 (14-ounce) can or jar

  artichoke hearts packed in water

• 4 ounces

  cream cheese

• 8 ounces

  sour cream

• 2 cups

  baby spinach (about 2 ounces)

• 1 1/2 cups

  shredded Italian-blend cheese (4 ounces), divided

• 1 teaspoon

  Dijon mustard

• 1/2 teaspoon

  garlic powder

• 2 pounds

  boneless skinless chicken breasts (about 4)

• 1 teaspoon

  kosher salt

• 1/4 teaspoon

  freshly ground black pepper

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 400ºF.

2. Drain and coarsely chop 1 can or jar artichoke hearts. Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder, and stir to combine.

3. Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.

4. Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.

5. Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.

6. Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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Chicken Casserole With Spinach Artichoke and Cream Cheese

Source: https://www.thekitchn.com/spinach-artichoke-chicken-bake-recipe-23098798

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