Spinach Artichoke Chicken Bake
Serves 6
10 mins prep
25 mins cook
35 mins total
This creamy Spinach Artichoke Chicken is easy to make, baked in a casserole dish, and the perfect homemade dinner for any night of the week.
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Remove chicken breast from the refrigerator 30 minutes to 1 hour before making this recipe.
ELIZABETH'S NOTE: This takes the chill off and ensures an evenly baked chicken breast.
Preheat oven to [wprm-temperature value="400" unit="F"]. Lightly grease a 9x13 casserole dish with olive oil or non-stick cooking spray, set aside.
In a bowl, add chopped fresh baby spinach, chopped artichokes, mayonnaise, sour cream, dijon mustard, Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Combine the ingredients until everything is well coated and distributed, set aside.
In the lightly greased casserole dish, place 6 pieces of chicken breast in the bottom.
Spread the spinach artichoke sauce over top of the chicken breast.
Top with Italian cheese blend, optional.
Bake uncovered for 20 to 25 minutes or until the chicken is cooked. Allow it to rest 5 minutes before serving.
ELIZABETH'S NOTE: The thickest part of the chicken breast should reach an internal temperature of [wprm-temperature value="165" unit="F"].
