Freezer Meals for Matt: Spinach Artichoke Chicken Bake

See I told you I do a lot of chicken recipes!

For this one, imagine Spinach and Artichoke Dip, but with chicken and as a meal 🙂  You know that sounds awesome!  I’ve been wanting to try this recipe for quite a while, the spinach has been in the freezer for months…  And I finally decided to make it yesterday!

The original recipe is from Add a Pinch, which also has some great recipes!  Anyway, I kept to the recipe fairly closely, not changing a whole lot.  Here’s my version:

Spinach Artichoke Chicken Bake

4 boneless, skinless chicken breasts, cubed and cooked

1 13+ oz. can Artichoke hearts, drained

10 oz. chopped, frozen spinach, thawed and squeezed

1/2 Tbsp. minced garlic

1 C. Greek Yogurt

1/2 C. shredded fresh Parmesan cheese

1 C. shredded Italian blend cheese

1. Preheat oven to 350*, prepare a 9×13″ baking dish.

2. Mix together all ingredients and pour into prepared baking dish.  Sprinkle with cheese if desired and bake for 25 min.


So easy!  Can’t wait to make this again!  If you don’t like Greek Yogurt or prefer a creamier texture, I would switch it out for cream cheese.

For freezing information, see FAQs page.


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