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Home » Spinach and Artichoke Chicken Bake with Idahoan Signature Russets

Spinach and Artichoke Chicken Bake with Idahoan Signature Russets

September 13, 2016 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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Created by Angie on September 13, 2016

  • Prep Time: 5m
  • Cook Time: 55m
  • Total Time: 1h
  • Serves: 4 servings

Ingredients

  • 10 - 12 chicken tenderloins
  • 1 cup Parmesan cheese
  • 1 cup cherry tomatoes, cut in half
  • 1 handful fresh spinach
  • 1 can quarted artichoke hearts, diced and drained
  • 1 teaspoon garlic powder or 2 cloves minced garlic
  • 1 tablespoon finely minced fresh dill
  • 1 tablespoon lemon juice
  • 1 cup sour cream
  • 1 tablespoon no salt seasoning salt
  • 1 ounce fresh mozzarella, sliced

1-2 Packets of Idahoan Signature Russets for a side

    Instructions

    • Preheat oven to 375F.
    • Lay chicken in a oven proof, 2 quart, casserole dish.
    • Sprinkle with seasoning.
    • In a small bowl, mix together the sour cream, lemon juice, fresh dill and garlic powder.
    • Spread over chicken.
    • Cover chicken chopped artichokes, making sure to squeeze all of the juice/water from the artichokes before adding to dish.
    • Top with Parmesan cheese.
    • Cover cheese with fresh spinach leaves.
    • Add sliced of fresh mozzarella.
    • Top with tomatoes.
    • Bake for 45 minutes or until chicken is done.
    • Place under broiler for 5 minutes or cheesy is toasted and bubbly.
    • Prepare Idahoan Signature Russets according to package directions and serve with chicken bake for an easy weeknight meal.
    • Print

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