Spinach Artichoke Dip is not only deliciously easy to prepare, I use it to stuff chicken breasts: Spinach Artichoke Chicken Bake!
WELCOME TO MIX IT UP MONDAY WITH MAD DASH MIXES
WEEK 105
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What Are We Mixin’ Up This Week?
Culinary mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! After meeting the folks from Mad Dash Mixes* at a blogging conference, I have been featuring one of their mixes in a weekly blog post almost every week!
One of their delicious mixes is a mix for Warm Spinach Artichoke Dip. Today I am sharing an alternative way to serve this delicious dip: Spinach Artichoke Chicken Bake
*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at Mad Dash Mixes.com
Let’s Get to Mixin’
Disclaimer: I thought I was thawing out 2 packages of boneless chicken breasts. However, one package was actually boneless breast chunks. I decided to go ahead and try my best to replicate the recipe. After mixing the 1/2 and 1/2 with the finished dip, I spread the mixture on the bottom of the pan. I reserved a small amount of the dip/1/2 & 1/2 mixture to use on the top of the rolled chicken. I placed the 4 rolled chicken breasts on top of the dip mixture. Then I baked as directed. The finished dish was very delicious!
- Preheat the oven to 400 degrees.
- Mix up a batch of Spinach Artichoke Dip using the directions in the next step.
- To a block of softened cream cheese, add the dip mix, a cup of mayonnaise, a can of artichokes (cut and drained) and the shredded Parmesan cheese. Blend well. Do not bake it.
- Next, slice 4 boned chicken breasts in half to make thin, easy to roll pieces. Spread the spinach artichoke dip onto the chicken breast and roll like a pinwheel.
- In a greased 9 inch by 13 inch baking dish, put the rolled chicken in with the pieces touching.
- Add 1/4 cup half and half to any remaining dip and pour over the rolled chicken pieces.
- Season chicken with salt and pepper if desired and then add 1/2 to 1 cup of shredded Parmesan cheese or grated cheese of your choice.
- Cover with foil and bake for 40 minutes, or until the internal temperature of the chicken breasts reach 165 degrees.
- this recipe is adapted from my friend Lynne’s recipe. Her recipe can be found at Spinach Artichoke Chicken Bake
- Serve & Enjoy!
Warm Spinach Artichoke Chicken Bake
Equipment
- mixing bowl
- spatula
- measuring cups
- 1 mixing bowl
- 9 x 13 rectangle glass baking dish (oven safe) spray pan with cooking spray
- 1 knife
Ingredients
- 1 packet Spinach Artichoke Dip Mix by Mad Dash Mixes
- 8 oz cream cheese, softened low fat cream cheese can be used
- 8 oz mayonnaise reduced fat Mayonnaise can be used
- 1 can artichoke hearts drained & chopped
- 1 1/2 cups Parmesan cheese, shredded (use 1/2 cup in filling, rest will be added on top of the chicken breasts) another shredded cheese of your choice can be used
- 4 boneless chicken breasts thinly sliced in half
- 1/2 cup 1/2 & 1/2 creamer
Optional ingredients
- 1 cup thinly sliced mushrooms
- 1 jar roasted red peppers use a small jar
Instructions
- Preheat oven to 400 degrees
- Drain & chop Artichoke hearts
- Add all ingredients to softened cream cheese and blend well. Remember to use 1/2 cup of the shredded cheese, reserving the rest for the top of the chicken breasts.
- carefully slice the boneless chicken breasts in 1/2 length wise, making thin,easy to roll pieces.
- Spread the spinach artichoke dip onto each chicken breast and roll like a pinwheel.
- Spray glass baking dish with a pan spray so that the food will not stick to the pan
- In a prepared 9 inch by 13 inch glass baking dish, place the rolled chicken in dish with the pieces touching.
- Add 1/4 cup half and half to any remaining spinach artichoke filling and pour over the rolled chicken pieces
- Season chicken with salt and pepper if desired and then add 1/2 to 1 cup of shredded Parmesan cheese or grated cheese of your choice over the top of the chicken
- Optional: add sliced mushrooms and roasted peppers over the top of the chicken breasts if desired
- Cover with foil and bake for 40 minutes, or until the internal temperature of the chicken breasts reach 165 degrees.
- enjoy!
If you are interested in preparing the Warm Spinach Artichoke Dip, the steps can be found here: Warm Spinach Artichoke Dip
Cooking With Kim
My entrepreneurial journey started with my love of herbs, both growing and cooking with them. My love of herbs eventually led to owning a pizzeria.
After relocating to Florida, I decided to start a blog. Sometimes I get a little help from my assistant editor, Gracie Mae. She likes to help update the various social media accounts!
Throughout my culinary career, I have discovered the using mixes can make a cook’s life so much easier! Using a mix to make a recipe is as simple as adding a few ingredients to the mix and then stirring, cooking or chilling and serving! Mixes are such a time saver! After meeting the folks from Mad Dash Mixes* at a blogging conference, I decided to add a weekly blog post featuring recipes using their mixes. I am now having a lot of fun working with the ladies from Mad Dash Mixes.
They did send me some products to sample but my opinions about the products are my own. My full disclosure policy can be found on the Disclosure page.
*If you would like to try some of their products, I have arranged for you to receive a 15% discount if you use the code farmhouse. Orders can be placed at http://www.MadDashMixes.com
Disclosure: this post was written in collaboration with Mad Dash Mixes
All opinions are my own.
Please see my disclosure page for more information.
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