This Creamy Spinach Artichoke Chicken bake recipe is an easy and delicious meal perfect for making ahead and eating later.
Happy, happy Monday. What better day of the week to talk about an easy make ahead meal than a Monday.
Make ahead meals are really lifesavers. Especially one pan make ahead meals that you literally just toss a bunch of stuff into, stick in the oven and then take out and have a great meal ready for you.
I’m always on the lookout for ways to make dinner time faster during the week. Especially on Monday’s when I’m settling back into the week from the weekend and don’t much feeling doing anything too involved. As much as I love to cook, after a long day, I don’t really want to spend much time in the kitchen so having something ready to make and eat in a short amount of time is really clutch.
Serve this with a side salad (and wine if it’s one of those days) and you’ve got yourself a great meal that’s super easy to make! A lot of times I’ll just prep this on Sunday and then it’s waiting for me on Monday (or any other day of the week).
I’ve got a busy week ahead so this is gong to be a lifesaver come dinner time! We’re going on the annual Beach Camping trip this weekend and I can’t wait! It’s going to be nice to have a couple days to just sit back, relax, cook in the great outdoors and enjoy nature.Print
- 2 chicken breasts
- 4 oz cream cheese
- 1 cup cheddar cheese
- 1/4 cup parmesan cheese
- 1 cup artichoke hearts
- 2 cups spinach
- Put chicken breasts in lightly greased 8×8 baking dish.
- Smear cream cheese on top then add artichoke hearts and spinach. Cover with cheddar and parmesan cheese.
- Bake for 40 minutes at 375 degrees.
If you want to make this ahead to cook later, follow all the steps except the actually baking. Put it in the fridge with a lid and then add it to the oven when ready. You can also bake it beforehand and it reheats really easily.