One of my all-time favorite dips is Spinach and Artichoke Dip, but I rarely have an excuse to make it without having a party or potluck to attend…until now! Spinach and Artichoke Dip Chicken is chicken breasts smothered in a thick and cheesy spinach and artichoke dip mixture then baked until hot and bubbly. This easy chicken casserole recipe is NOT to be missed!
While the topping is delicious enough to dip into on its own with chips or crackers, you can practice some restraint by enjoying it over moist and juicy chicken breasts, which make the recipe less of a dip, and more of a meal. This dish is a bit of a splurge but so, so worth it. Company-worthy, too!
Star by slicing 1lb chicken breasts in half then season both sides with salt and pepper and place into a nonstick-sprayed 1-1/4 – 2 quart baking dish.
Next melt 1 Tablespoon butter in a large skillet over medium heat then add 1 large minced shallot, season with salt and pepper, then saute until tender, 2-3 minutes. Add 2 minced garlic cloves and saute for 30 more seconds.
To the skillet, add 6oz 1/3 less-fat cream cheese and 6oz plain Greek yogurt.
Stir until the cream cheese has melted then remove the skillet from the heat and fold in 1-14oz can quartered artichoke hearts that’s been drained, 1-10oz package frozen spinach that’s been thawed and squeezed dry in a kitchen towel, and 1/4 cup each grated parmesan and mozzarella cheeses.
Spoon the mixture over the seasoned chicken breasts then cover with a piece of nonstick sprayed foil and bake for 20 minutes at 400 degrees.
Remove the foil then sprinkle 1/4 cup more of each parmesan and mozzarella cheese on top, and then bake for 10 more minutes uncovered, or until the cheese is golden and bubbly.
Let the casserole rest for 10 minutes, then dig in, and eat up!
Cheesy, delicious, SPECIAL, and so scrumptious — I hope you love every last drop!
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