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Description
In this spinach artichoke chicken casserole, juicy chicken breasts are topped with a creamy, cheesy spinach-artichoke layer. Sweety drop peppers give a pop of color and tangy-sweet flavor. Baked until bubbly and golden, this is a delicious, effortless meal, perfect for busy nights. By TheDailyGourmet
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Ingredients *
Ingredients
1 pound skinless, boneless chicken breasts, cut into 4 portions 1 1/2 teaspoons Cantanzaro herbs or Italian herbs salt and freshly ground black pepper to taste 8 ounces cream cheese, softened 5 ounces baby spinach, finely chopped 4 ounces artichoke hearts, drained and chopped 6 cloves garlic, finely chopped 1/2 cup grated Parmesan cheese 1/2 cup shredded extra-sharp white Cheddar cheese 1/4 cup Sweety Drop peppers (optional) 1 tablespoon chicken bone broth, or as needed
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Instructions *
Cooking Instructions
Preheat the oven to 375 degrees F (190 degrees C), Lightly grease a baking dish. Season chicken breasts with Cantanzaro herbs, salt, and pepper. Arrange chicken in a single layer in the baking dish. Stir cream cheese, garlic, artichokes, spinach, Parmesan cheese, Cheddar cheese, and sweety drop peppers together in a bowl. Add 1 to 2 tablespoons bone broth only if mixture seems too thick. Spread topping mixture evenly over each chicken breast. Cover tightly with foil. Bake in the preheated oven for 25 to 30 minutes. Remove foil, return pan to the oven, and bake until cheese is bubbly and lightly golden, chicken is no longer pink at the center, and juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the center of chicken should read 165 degrees F (74 degrees C). Optional: Preheat the oven’s broiler, and broil until browned, 1 to 2 minutes.
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Per Serving Calories 534 Total Carbohydrate 12g Dietary Fiber 4g Total Sugars 3g Protein 48g Total Fat 33g Saturated Fat 18g Cholesterol 180mg Vitamin C 13mg Sodium 723mg Calcium 353mg Iron 3mg Potassium 719mg
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