Creamy Chicken Artichoke Bake 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 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).

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

ARTICHOKE--CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook chicken (any way you choose),cool and shred.
• Saute mushrooms and green onions in butter.
• Sprinkle with garlic salt.
• In a bowl, combine chicken, artichokes, and mushrooms/onions.
• In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
• Fold into the chicken mixture and sprinkle with Parmesan cheese.
• Place mixture into a 2 quart casserole.
• Bake for 30 minutes.

SPINACH AND ARTICHOKE CHICKEN

Steps:

• Preheat the oven to 375˚F. Lay the chicken breasts flat in a large baking dish and season with garlic powder, 1/4 tsp salt and 1/4 tsp pepper.
• Mix the cheeses, then set aside 1/3 of it (about a cup.) In a large bowl, mix the mayo, sour cream, mustard, onion, remaining salt and pepper, and the remainder of the cheeses. Then fold in the chopped spinach and diced artichoke hearts.
• Spread mixture on top of chicken then top with cup of cheese that you set aside. Bake on middle rack of oven for 30-40 minutes or until the chicken is cooked through (internal temp of 165˚F).
• Serve hot and ENJOY!

BAKED SPINACH ARTICHOKE CHICKEN

Steps:

• Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
• Mix the mayonnaise, cream cheese, garlic, Parmesan cheese, artichoke hearts, and spinach.
• Season chicken with salt and pepper and place into the baking dish.
• Spread the spinach artichoke mixture over the top of the chicken breasts.
• Top with the grated parmesan cheese and bake for 30-40 minutes until browned and cooked through.

CREAMY SPINACH ARTICHOKE CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.

CREAMY CHICKEN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 375°F. In a medium bowl, combine the artichokes, Parmesan cheese, mayonnaise, garlic powder, Italian seasoning, salt, and crushed red pepper.
• Place chicken in a greased 9x13 inch baking dish. Spread with artichoke mixture.
• Sprinkle evenly with the shredded cheese.
• Bake, uncovered, for 30-35 minutes or until chicken is cooked and cheese is bubbling.

CREAMY CHICKEN 'N' ARTICHOKES

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.

CREAMY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Place the spinach and artichoke hearts in the fridge the night before to thaw. Place on a plate or inside a gallon zip top bag to prevent leaks. (If you don't have time to thaw the vegetables in the fridge, follow the microwave thawing directions below.)
• Preheat the oven to 425 degrees F/220 degrees C and take the cream cheese out of the fridge to soften.
• Finely chop the garlic, set aside.
• If your spinach is frozen, place it in a medium microwave-safe bowl and microwave on high for 2 minutes. Stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. Squeeze the moisture out of the thawed spinach and add to a 9 x 13 inch (33 x 23 cm) baking pan or casserole dish.
• Shred or chop the rotisserie chicken into large pieces, discarding the skin. Place the shredded or chopped chicken inside the casserole dish or baking pan. (If you are using the microwave to thaw the vegetables, this step can be completed while the spinach is microwaving!)
• If your artichoke hearts are frozen, place them into the same bowl the spinach was in (dump out the spinach water first!). Microwave on high for 2 minutes, stir, and microwave again for another 1 - 2 minutes, or until thawed. Stir again. (While the artichoke hearts are microwaving, you can shred the cheeses if not using pre-shredded cheese.)
• Tear or chop the artichokes into smaller pieces and add to the pan.
• Add the cream cheese, sour cream, kosher salt, black pepper, onion powder, garlic, 1 cup Monterey Jack cheese and 1 cup Parmesan cheese to a medium bowl (if you used the microwave to thaw the vegetables, you can use that same bowl).
• Break up the cream cheese with a large spoon and stir until the ingredients are well combined. Add to the pan and stir to combine all the casserole ingredients together. Make sure the ingredients are distributed evenly in the pan but leave some texture on the top (do not smooth down the top of the casserole).
• Sprinkle with the remaining Parmesan and Monterey Jack cheeses and bake for 25 - 30 minutes, or until the casserole is bubbly around the edges and the top is browned. Serve immediately.

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.

CREAMY CHICKEN ARTICHOKE BAKE

Steps:

• Saute onion and garlic in olive oil until clear and golden.
• Place onion mixture in large bowl.
• Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
• Pour into greased casserole dish and sprinkle paprika on top.
• Bake at 350 for 30 minutes.