Imported from the web
4-Ingredient Spinach Artichoke Chicken Texas Toast
This 4-ingredient spinach artichoke chicken Texas toast dinner is incredibly easy to make. Cooked chicken and spinach artichoke dip spread on baked Texas toast take minutes to assemble and less than a half hour to bake.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 8 frozen Texas toast (slices)
- 1.5 cup prepared spinach artichoke dip
- 0.5 cup shredded mozzarella cheese (optional)
- 2 cup cooked shredded chicken
Steps
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Place frozen Texas toast on a parchment paper lined baking sheet.
- 3
Bake in the preheated oven for 12 minutes.
- 4
Flip each piece of toast; use a spoon to press the center of each piece down to form a well inside the crust.
- 5
Divide the cooked shredded chicken among the toast slices, placing it in the wells.
- 6
Warm the prepared spinach artichoke dip in the microwave for 1 minute.
- 7
Stir in the shredded mozzarella cheese (if using) into the warmed dip, and top each toast evenly with the mixture.
- 8
Bake in the preheated oven until heated through, about 8 to 10 minutes.
- 9
Turn the broiler on High and continue to cook until the topping is just bubbly around the edges and lightly browned, 1 to 2 minutes.
Notes
This recipe is highly customizable; you can use rotisserie chicken for convenience and any brand of store-bought spinach artichoke dip.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →