Spinach Artichoke Chicken Casserole

 

Ingredients:

• 4 chicken breasts
• 1 teaspoon chili flakes
• 2 garlic cloves, minced
• 1 teaspoon salt, divided
• 2 tablespoons butter
• 1 ½ tablespoons all-purpose flour
• 1 cup whole milk
• ½ cup cream cheese
• 10 ounces frozen spinach, defrosted and squeezed dry
• 6 ounces artichoke hearts or quarters, roughly chopped
• ¾ cup grated mozzarella cheese

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a baking dish, place the chicken breasts. Rub them with chili flakes, minced garlic, and ½ teaspoon of salt, coating both sides evenly. Arrange the chicken breasts side by side in the baking dish. Set aside to marinate.

3. In a medium saucepan, melt butter over medium heat. Add all-purpose flour and sauté for about a minute, stirring constantly. Gradually pour in the whole milk while whisking continuously to prevent lumps from forming. Keep whisking until the sauce comes to a simmer and begins to thicken. Whisk in the cream cheese until smooth and well incorporated. Remove from heat and set aside.

4. Squeeze the defrosted spinach to remove excess water. In a bowl, combine the squeezed spinach, chopped artichoke hearts, and the remaining ½ teaspoon of salt. Mix well.

5. Spread the spinach and artichoke mixture evenly over each chicken breast. Pour the prepared sauce over the chicken and vegetables.

6. Bake in the preheated oven for 35 minutes. After 25 minutes of baking, sprinkle grated mozzarella cheese over the chicken breasts. Return to the oven and bake for an additional 10 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.

7. Serve hot, garnished with additional chili flakes if desired.

This flavorful spinach and artichoke chicken bake makes a satisfying meal served with your favorite sides.