4-Ingredient Spinach Artichoke Chicken Texas Toast
This recipe first appeared on allrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
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.
- Time
- 25 minutes
- Equipment
- Oven and microwave
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat the oven to 425 degrees F (220 °C) (220 degrees C (425 °F)).
Place frozen Texas toast on a parchment paper lined baking sheet.
Bake in the preheated oven for 12 minutes.
Flip each piece of toast; use a spoon to press the center of each piece down to form a well inside the crust.
Divide the cooked shredded chicken among the toast slices, placing it in the wells.
Warm the prepared spinach artichoke dip in the microwave for 1 minute.
Stir in the shredded mozzarella cheese (if using) into the warmed dip, and top each toast evenly with the mixture.
Bake in the preheated oven until heated through, about 8 to 10 minutes.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 295
- Protein
- 16 g
- Carbs
- 18 g
- Fat
- 17 g
- Fiber
- 2 g
Where the calories come from
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