Chicken Artichoke Heart Spinach Cheesy Bake Recipe 435 Food

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CHEESY CHICKEN ARTICHOKE BAKE



Cheesy Chicken Artichoke Bake image

Make and share this Cheesy Chicken Artichoke Bake recipe from Food.com.

Provided by misskris3780

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4-6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (15 ounce) can artichoke hearts
1/4 cup low-fat mayonnaise
1/4 cup part-skim ricotta cheese
1/4 cup light sour cream
1/4 cup parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
salt & pepper

Steps:

  • Preheat oven to 375 degrees.
  • Open and drain artichoke hearts, and roughly chop them if they are not quartered.
  • Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
  • Add salt and pepper to taste. I also added crushed red pepper.
  • Mix well
  • Place chicken breasts in shallow baking or casserole dish.
  • Spread artichoke mixture over the top of chicken.
  • Sprinkle with parmesean cheese
  • Bake for 30 minutes.
  • I serve with wild rice mushroom mixture cooked in chicken stock.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 83.7, Sodium 554, Carbohydrate 14.1, Fiber 5.8, Sugar 1.2, Protein 35.6

CHICKEN, ARTICHOKE HEART & SPINACH CHEESY BAKE RECIPE - (4.3/5)



Chicken, Artichoke Heart & Spinach Cheesy Bake Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 16

14 ounces pasta of your choice (I used cavatappi)
3 tablespoons olive oil
3 cloves of minced garlic
1 cup of chopped onion
3 cooked chopped chicken (you may use rotisserie chicken)
1 (13.5-ounce) can of artichoke hearts drained & chopped
1 cup sour cream
1/2 cup of 2% milk
3 cups mozzarella cheese, divided
2 teaspoons lemon juice
3/4 cups of Parmesan cheese freshly grated
4 ounces of cream cheese, room temp
10 ounces of spinach thawed, drained and chopped
1/2 teaspoon salt
1 teaspoon pepper
Parsley, for garnish

Steps:

  • Preheat oven to 425°F. Boil water and cook pasta for approximately 8 minutes, drain then place it in a large mixing bowl. To the drained pasta add chopped chicken, artichoke hearts, 1 tablespoon of olive oil, sour cream, cream cheese, 1 1/2 cups of mozzarella cheese, milk, spinach, parmesan cheese, and lemon juice. Mix all the ingredients together and set aside. In a medium sized frying pan cook the onion and garlic over medium heat with 2 tablespoons of olive oil. Lightly saute for about five minutes then add that to the pasta mix, add salt & pepper to the pasta mix and blend well. Place all your ingredients in a 13 x 9 inch pan, top the ingredients with 1 1/2 cups of mozzarella and then sprinkle with parsley. Place the pan in the oven and bake for approximately 15 minutes at 425°F.

ARTICHOKE & SPINACH CHICKEN CASSEROLE



Artichoke & Spinach Chicken Casserole image

Try this homey and comforting casserole for an alternate main dish at Thanksgiving. The spinach adds nice color, and the red pepper flakes add a pleasant, mild heat. -Janice Christofferson, Eagle River, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 20

3 cups uncooked bow tie pasta
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
2 large eggs
1-1/2 cups 2% milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes
3 cups cubed cooked chicken
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2 cups shredded Monterey Jack cheese
2 tablespoons grated Parmesan cheese
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1/2 teaspoon paprika

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.

Nutrition Facts : Calories 455 calories, Fat 21g fat (11g saturated fat), Cholesterol 136mg cholesterol, Sodium 713mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.

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