Spinach Artichoke Chicken Casserole
Boneless skinless chicken breasts are coated with a mixture of fresh baby spinach, marinated artichoke hearts, cream cheese, sour cream, and parmesan cheese. This chicken casserole is absolutely delicious.
Ingredients
- 4 Pounds Chicken Breast boneless and skinless
- 8 Ounces Cream Cheese room temperature
- ¼ Cup Mayonaise
- ⅓ Cup Parmesan Cheese shredded fresh
- 1 Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
- 5 Ounces Spinach fresh
- Ounces Artichoke Hearts marinated
- ½ Cup Mozzarella Cheese shredded
Instructions
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Preheat oven to 350℉
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Cut chicken breast lengthwise in half giving you 8 thinly sliced chicken breasts. Place into a 9x13 baking dish.
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In a mixing bowl add in the cream cheese, mayo, parmesan cheese, garlic powder, and pepper together until combined.
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Wash and roughly chop the spinach and drain the artichokes from the marinade. Roughly chop both the spinach and artichoke hearts add to the cream cheese mixture. Mix until well combined.
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Spread cream cheese mixture over the chicken cubes. Sprinkle with mozzarella cheese. Bake in a preheated 350℉ oven for 35-40 minutes or until chicken is fully cooked.
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Option step would to place the baked chicken under the broiler for 2-3 minutes to get a golden brown color to the cheese.
Recipe Video
Recipe Notes
Serve with mashed potatoes, rice, or pasta.
The nutritional value may vary depending on the ingredients used.
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