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!