Pesto Spinach Chicken Artichoke Bake Recipe
reprinted with permission from PlateJoy
Makes 18 servings
Ingredients
8 roma tomatoes
1 ½ lbs artichoke hearts packed in water
4 ½ pounds skinless, boneless chicken breasts
2 ¼ cups pesto
9 cups fresh spinach
3 cups shredded Italian cheese blend
Instructions
Heat oven to 375 F. Grease 3 9x13 casserole dishes. Dice roma tomamoes and drain and quarter artichoke hearts. Place chicken breasts in a single layer on the bottom of the baking dish. Spread pesto on top of each. Layer spinach, artichoke hearts, and roma tomato on top. Sprinkle with cheese to cover.
Bake for 30-45 minutes or until chicken registers 165 degrees at the center.
To Freeze, pack individual portions in a freezer –safe contain with as little empty space as possible. Cover tightly and keep frozen up to 2 months.
Nutrition Facts
4 ounces of chicken breast with vegetables is 380 calories, 23 g fat, 7.5 g saturated fat, 9.5 g carbohydrates, 4.2 g sugar, 34.9 g protein, 4.7 g fiber, 412 mg sodium, 10 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
