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Creamy Chicken Spinach Artichoke Bake

Creamy Chicken Spinach Artichoke Bake

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This Creamy Chicken Spinach Artichoke Bake combines the beloved flavors of spinach artichoke dip with tender chicken, creating a hearty and delicious meal that’s ready in just 30 minutes. With a creamy sauce made from Greek yogurt, cream cheese, and Parmesan, this dish offers a delightful blend of taste and nutrition.

Why You’ll Love This Recipe

  • Quick and Easy: Utilizing chicken tenders eliminates the need for slicing raw chicken, streamlining the preparation process.

  • Nutritious Ingredients: Packed with protein from chicken and Greek yogurt, plus vitamins from spinach and artichokes.

  • Family-Friendly: The creamy, cheesy sauce appeals to both kids and adults alike.

  • Versatile Serving Options: Pairs well with pasta, rice, or can be enjoyed on its own.

Ingredients

  • 1 tablespoon olive oil

  • 1½ pounds chicken tenders

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground black pepper

  • 1 package (10 ounces) frozen chopped spinach, thawed and drained

  • 1 can (14 ounces) artichoke hearts, drained and chopped

  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)

  • 1 teaspoon onion powder

  • 4 ounces cream cheese, softened

  • ½ cup plain Greek yogurt

  • ½ cup grated Parmesan cheese

  • 1 cup shredded mozzarella cheese

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat Oven: Set your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.

  2. Prepare Chicken: Arrange the chicken tenders in a single layer in the prepared baking dish. Season with kosher salt and ground black pepper.

  3. Mix Topping: In a medium bowl, combine the thawed and drained spinach, chopped artichoke hearts, minced garlic, onion powder, softened cream cheese, Greek yogurt, grated Parmesan cheese, and half of the shredded mozzarella cheese. Stir until well mixed.

  4. Assemble: Evenly spread the spinach and artichoke mixture over the seasoned chicken tenders. Sprinkle the remaining mozzarella cheese on top.

  5. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the topping is bubbly and golden.

  6. Serve: Remove from the oven and let it rest for a few minutes before serving. This dish pairs well with pasta, rice, or a fresh salad.

Servings and Timing

  • Servings: This recipe yields approximately 4 servings.

  • Preparation Time: 10 minutes

  • Cooking Time: 25-30 minutes

  • Total Time: Approximately 35-40 minutes

Variations

  • Low-Carb Option: Serve over cauliflower rice or zucchini noodles to reduce carbohydrate intake.

  • Dairy-Free Version: Substitute dairy products with plant-based alternatives like almond milk cream cheese and dairy-free shredded cheese.

  • Additional Vegetables: Incorporate sautéed mushrooms, bell peppers, or onions for extra flavor and nutrition.

  • Herb Infusion: Add fresh herbs such as basil, parsley, or dill to enhance the dish’s aroma and taste.

Storage/Reheating

  • Storage: Allow the casserole to cool completely before covering and refrigerating. It can be stored in the refrigerator for up to 3 days.

  • Freezing: To freeze, place the cooled casserole in an airtight container and freeze for up to 2 months.

  • Reheating: Thaw frozen casserole overnight in the refrigerator. Reheat in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. Individual portions can be microwaved for 1-2 minutes.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach can be used. Sauté it briefly to wilt, then drain any excess moisture before mixing it with the other ingredients.

Is it possible to prepare this dish ahead of time?

Absolutely. You can assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking.

What can I serve alongside this casserole?

This dish pairs well with pasta, rice, quinoa, or a fresh green salad.

How do I prevent the casserole from becoming watery?

Ensure that the spinach is thoroughly drained to remove excess moisture before mixing.

Can I substitute the chicken tenders with another cut?

Yes, chicken breasts or thighs can be used. If using thicker cuts, adjust the baking time accordingly to ensure they are cooked through.

Is there a way to make this recipe gluten-free?

This recipe is naturally gluten-free, as it doesn’t contain any wheat-based ingredients.

Can I add pasta directly into the casserole?

It’s recommended to cook pasta separately and serve the casserole over it to ensure proper texture and cooking.

How can I make the topping crispier?

For a crispier topping, broil the casserole for the last 2-3 minutes of baking, keeping a close eye to prevent burning.

What type of artichoke hearts should I use?

Canned artichoke hearts packed in water are ideal. Ensure they are well-drained and chopped before using.

Can I use

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Creamy Chicken Spinach Artichoke Bake

Creamy Chicken Spinach Artichoke Bake

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  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings
  • Category: Dinner, Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free
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Description

This Creamy Chicken Spinach Artichoke Bake combines the rich flavors of spinach artichoke dip with juicy chicken tenders, all baked in a creamy sauce made from Greek yogurt, cream cheese, and Parmesan. This 30-minute recipe is easy, protein-packed, and naturally gluten-free. Perfect for a quick weeknight dinner or meal prep!

Ingredients

  • 1 tbsp olive oil
  • 1½ lbs chicken tenders
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 package (10 oz) frozen chopped spinach, thawed and drained
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 1 tsp onion powder
  • 4 oz cream cheese, softened
  • ½ cup plain Greek yogurt
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat Oven: Set oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with olive oil.
  2. Prepare Chicken: Place chicken tenders in a single layer in the baking dish. Season with kosher salt and black pepper.
  3. Mix Topping: In a bowl, combine spinach, artichokes, garlic, onion powder, cream cheese, Greek yogurt, Parmesan, and half of the mozzarella. Stir until well combined.
  4. Assemble: Spread the mixture evenly over the chicken tenders. Sprinkle the remaining mozzarella on top.
  5. Bake: Bake for 25-30 minutes, until the chicken is cooked through and the topping is bubbly and golden.
  6. Serve: Let it rest for a few minutes before serving. Enjoy with pasta, rice, or a fresh salad!

Notes

Low-Carb Option: Serve over cauliflower rice or zucchini noodles.
Dairy-Free Alternative: Use plant-based cream cheese and dairy-free cheese.
Extra Vegetables: Add mushrooms, bell peppers, or onions for added flavor.
Crispier Topping: Broil for 2-3 minutes at the end for a golden crust.

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