Spinach and Artichoke Chicken Bake

Spinach and Artichoke Chicken Bake:

1 can (14 oz.) artichoke hearts,  drained and chopped
1 cup mayonnaise
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 cup grated Parmesan cheese (about 4 oz.)
6 boneless, skinless chicken breast halves (about 2 lbs.)
1 clove garlic, finely chopped or 1/4 tsp. Lawry’s® Garlic Powder With Parsley (optional)

1. Preheat oven to 375° F.

2. In medium bowl, combine all ingredients except chicken.

3. In 13 x 9-inch baking dish, arrange chicken. Evenly top with mayonnaise mixture. Bake uncovered 30 minutes or until chicken is thoroughly cooked and topping is golden brown.

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