CHICKEN ARTICHOKE SPINACH BAKE RECIPES

Steps:

• Preheat oven to 350°. Cook the pasta according to package directions; drain., In a large skillet, heat the butter over medium-high heat; sauté the mushrooms and onion until tender. Remove from heat., In a large bowl, whisk together eggs, milk and seasonings. Stir in chicken, artichoke hearts, spinach, cheeses and mushroom mixture. Stir in pasta., Transfer to a greased 13x9-in. baking dish. Bake, covered, 40 minutes. , Mix the topping ingredients; sprinkle over casserole. Bake, uncovered, until bubbly and topping is golden brown, 5-10 minutes.

Steps:

• Arrange a rack in the middle of the oven and heat the oven to 400ºF.
• Drain and coarsely chop 1 can or jar artichoke hearts. Cube 4 ounces cream cheese and place in a large microwave-safe bowl. Microwave on HIGH until very soft, about 30 seconds. Add the chopped artichoke hearts, 8 ounces sour cream, 2 cups baby spinach, 1/2 cup of the shredded Italian cheese, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder, and stir to combine.
• Pound 4 boneless, skinless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness.
• Place the chicken breasts in a baking dish large enough to fit them in a single layer and season all over with 1 teaspoon kosher salt and 1/4 freshly ground black pepper. Spread the spinach-artichoke mixture over the chicken in an even layer.
• Bake until the chicken is cooked through and registers 165°F on an instant-read thermometer, 20 to 25 minutes.
• Remove the baking dish from the oven. Heat the oven to broil. Sprinkle the chicken with the remaining 1 cup shredded Italian cheese. Broil until the cheese is melted and lightly browned, 3 to 4 minutes.