Spinach Artichoke Chicken Casserole
Spinach Artichoke Chicken Casserole
Ingredients
Ingredients
- 1 pound skinless, boneless chicken breasts, cut into 4 portions
- 1 1/2 teaspoons Cantanzaro herbs or Italian herbs
- salt and freshly ground black pepper
- to taste
- 8 ounces cream cheese, softened
- 5 ounces baby spinach, finely chopped
- 4 ounces artichoke hearts, drained and chopped
- 6 cloves garlic, finely chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded extra-sharp white Cheddar cheese
- 1/4 cup Sweety Drop peppers (optional)
- 1 tablespoon chicken bone broth, or as needed
Instructions
- 1
Preheat the oven to 375 degrees F (190 degrees C), Lightly grease a baking dish.
- 2
Season chicken breasts with Cantanzaro herbs, salt, and pepper. Arrange chicken in a single layer in the baking dish.
- 3
Stir cream cheese, garlic, artichokes, spinach, Parmesan cheese, Cheddar cheese, and sweety drop peppers together in a bowl. Add 1 to 2 tablespoons bone broth only if mixture seems too thick. Spread topping mixture evenly over each chicken breast. Cover tightly with foil.
- 4
Bake in the preheated oven for 25 to 30 minutes.
- 5
Remove foil, return pan to the oven, and bake until cheese is bubbly and lightly golden, chicken is no longer pink at the center, and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C).
- 6
Optional: Preheat the oven's broiler, and broil until browned, 1 to 2 minutes.
Nutrition
Per serving (based on 4 servings)
