Spinach Artichoke Stuffed Chicken
To make this Spinach Artichoke Chicken Bake, begin by preheating your oven to 400 degrees. Then follow the instructions for MadDashMixes Spinach Artichoke Dip. Simply add the packaged mix to a block of cream cheese, a cup of mayonnaise, a can of artichokes (cut and drained) as well as shredded Parmesan cheese. Do not bake it. Slice 3-4 chicken breasts in half to make thin, easy to roll pieces. Smother each chicken breast with the spinach artichoke dip and roll like a pinwheel. Place the rolled chicken, side by side, in a 9 inch by 13 inch baking dish. Add any remaining dip to the pan and drizzle with 1/4 cup half and half. Sprinkle chicken with salt and pepper, as well as 1/2 to 1 cup of shredded Parmesan cheese. Cover with foil and bake for 40 minutes, or until temperature of the chicken reaches 165 degrees. Check out the blog by Lynne at https://myfamilythyme.com/spinach-artichoke-chicken-bake/.
Mediterranean Pasta Casserole
Preheat oven to 350 degrees. Combine 1 cup of half and half, 4 oz cream cheese, and Mediterranean seasoning packet in small sauce pan over medium heat and bring to a low simmer. Boil pasta and set aside. Combine all ingredients (1 can artichoke hearts chopped, 1 cup fresh spinach chopped, 1/2 cup shredded Mozzerella cheese, 2 cups of canned chicken or rotisserie). Put in a 9×13 casserole dish, add 1/2 cup of feta to top, cook covered for 30 minutes or until heated through.