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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 10 ounces - artichoke hearts (frozen or canned), chopped
  • 10 ounces - frozen chopped spinach, thawed, drained well
  • 4 ounces - cream cheese (full fat)
  • 4 ounces - mayonnaise (full fat)
  • 1 cups - parmesan cheese, divided
  • 1 cups - mozzarella cheese, divided
  • 3 cloves - garlic
  • 1 bags - thawed chicken tenderloins
  • Directions:

    Preheat oven to 400 degrees F. Cut chicken tenderloins into chunks and place in baking dish; season with salt and pepper. Bake for 15 minutes.

    While chicken is baking, mix together spinach, artichokes, garlic, cream cheese, mayonnaise, half of parmesan, and half of mozzarella; mix very well.

    Remove chicken from oven after 15 minutes and cover it with the spinach artichoke mixture.

    Reduce oven heat to 350 degrees, and bake for 20 minutes. Remove from oven and sprinkle remaining parmesan and mozzarella over top.

    Turn oven to Low Broil setting and place casserole back in oven for a few minutes until cheese is melted and bubbly.

    Brief Description

    Keto-friendly casserole of chicken baked in a cheesy spinach artichoke sauce.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 40 min



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    Posted On:

    March 22, 2018

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