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 59
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What Are We Mixin’ Up This Week?
Welcome back to my weekly feature: Mix It Up Monday with Mad Dash Mixes! I took a short break from publishing this weekly post due to some family commitments. I am so happy to be back in the test kitchen 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 last summer, I decided to add a weekly blog post featuring recipes using their mixes.
*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
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
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!
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Warm Spinach Artichoke Chicken Bake
A delicious baked chicken recipe. Boneless chicken breasts are stuffed with spinach artichoke filling.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!
Tried this recipe?Let us know how it was!- More Dip Recipes can be found here: 5 of My Favorite Dip Mixes
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COOKING WITH KIM
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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.
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After relocating to Florida, I decided to start a blog where I could share my love of cooking, decorating and crafting. 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 last summer, I decided to add a weekly blog post featuring recipes using their mixes. Now I am now having a lot of fun working with Mad Dash Mixes. They did send me some products to sample but my opinions about the products are my own. I am now having a lot of fun working with the people from Mad Dash Mixes. They did send me some products to sample but my opinions about the products are my own.
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*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
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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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