Today’s Wunder Recipe

Backed chicken with spinach and artichoke recipe


• olive oil spray
• 2 lbs boneless skinless chicken breasts, diced into 1″ pieces
• 2 – 9 oz boxes frozen artichoke hearts, defrosted
• 2 – 10 oz boxes chopped frozen spinach, defrosted
• 2 shallots, chopped
• 1 clove garlic, minced
• ½ cup sour cream
• ½ cup mayonnaise
• ½ cup Parmesan cheese
• ½ cup shredded mozzarella cheese

1. Preheat oven to 375 degrees then coat a 9″ x 13″ baking dish with cooking spray.
2. Place chicken into baking dish. Salt and pepper chicken and then bake for 15 minutes.
3. Place defrosted spinach and artichokes into a colander and press very firmly to squeeze out as much liquid as possible. Transfer veggies to a cutting board, chop coarsely then add to a medium bowl.
4. Add remaining ingredients to the bowl and stir to combine. Pour on top of chicken and bake 20–25 minutes.
5. Let stand about 5 minutes before serving.

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