7 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.
0 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.
1 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.
6 Combine the ingredients until everything is well coated and distributed, set aside.
3 In the lightly greased casserole dish, place 6 pieces of chicken breast in the bottom.
2 Spread the spinach artichoke sauce over top of the chicken breast.
5 Top with Italian cheese blend, optional.
4 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"].
