Spinach and Artichoke Chicken Bake with Idahoan Signature Russets

• Meat

  • 10 Chicken tenderloins

• Produce

  • 1 cup Cherry tomatoes
  • 1 tbsp Dill, Fresh
  • 1 tsp Garlic powder or 2 cloves minced garlic
  • 1 can Quarted artichoke hearts
  • 1 handful Spinach, fresh

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tbsp No salt seasoning salt

• Dairy

  • 1 oz Mozzarella, fresh
  • 1 cup Parmesan cheese
  • 1 cup Sour cream

Found on bigbearswife.com

Description

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

Directions

• 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.