Chicken Artichoke Dip Casserole Recipes

SPINACH ARTICHOKE CHICKEN BAKE

Steps:

• Preheat oven to 400ºF.
• In a large bowl mix together spinach, yogurt, artichokes, garlic powder, and mustard.
• Lay chicken breasts down in a single layer in a 9x13 baking dish. Evenly distribute spinach mixture overtop the chicken breasts. Lay 2 slices of the mozzarella cheese on top of each chicken breast, overlapping to fit is okay.
• Transfer to the oven and bake 30 minutes until chicken is fully cooked (cooking time will vary due to size of the chicken breast, the chicken should reach an internal temperature of 165ºF). Let rest 3-5 minutes before serving.

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN ARTICHOKE DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, blend chicken, artichoke, Italian-style dressing mix, sour cream, mayonnaise, 1/2 cup Havarti, and Parmesan. Transfer to a small baking dish. Top with remaining Havarti and almonds.
• Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

CHICKEN ARTICHOKE CASSEROLE

Steps:

• In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.

CHICKEN ARTICHOKE DIP CASSEROLE

Steps:

• Prepare a large casserole dish with non-stick cooking spray.
• Dissolve the chicken bouillon in the water. Cook the rice in the chicken stock on the stove, or in a rice cooker. When rice is finished cooking, spoon into the casserole dish in an even layer.
• In a medium skillet, saute the mushrooms in the olive oil. When mushrooms have softened, add the white wine, and continue to simmer for three to four minutes.
• In a medium bowl, combine the chopped artichoke hearts, mayonnaise, parmesan cheese, garlic powder, and mushrooms (with the juices from the pan). Mix well.
• Salt and pepper the cubed chicken breasts to taste. Layer the chicken on top of the rice in the casserole dish.
• Spread the artichoke and mushroom mixture over the chicken.
• Sprinkle additional parmesan cheese over the top, if desired.
• Bake at 350 degrees for 30-40 minutes, or until chicken is cooked through, and the top becomes bubbly and golden brown.
• Enjoy!

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Add chicken breasts, chilli flakes, minced garlic, and ½ teaspoon salt to a baking dish. Rub the spices on both sides of the chicken breasts and arrange them side by side in the baking pan. Set aside to marinate. Preheat oven to 400°F.
• Melt butter in a pan and add flour. On a medium flame, saute the flour for a minute and slowly add milk while whisking continuously to ensure no lumps form. Keep whisking till the sauce comes to a simmer and starts to thicken. Whisk in the cream cheese and set aside.
• Squeeze the defrosted spinach to remove any extra water. Add spinach, artichoke hearts, and the remaining ½ teaspoon salt to a bowl and mix well.
• Spread the spinach artichoke mixture on top of each chicken breast, pour the sauce all over and bake for 35 minutes. At the 25 minute mark, sprinkle mozzarella over the chicken and place it back in the oven for the next 10 minutes. Serve hot.

SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees.
• Get all of your ingredients out and let the cream cheese soften. While cream cheese is softening on the counter cut your chicken breasts into bite sized pieces and set aside.
• Get a large bowl and then drain the artichoke from their juice and dice artichokes into small pieces.
• In a large bow mix cream cheese, sour cream, spinach, parmesan cheese, garlic, mayo, and artichokes.
• Add cut up chicken breast to the mixture and mix well. Make sure you coat all of your chicken with the mixture.
• Spray your casserole dish with non stick spray and pour mixture into pan. Sprinkle mozzarella cheese on top.
• Bake for 40 minutes at 400 degrees.