Freezer Meal Recipes / Dinner / Cheesy Artichoke Chicken with Basil

Cheesy Artichoke Chicken with Basil

If you love spinach artichoke dip then you will love this Cheesy Artichoke Chicken topped with fresh seasonal basil.
4 Servings Meet The Cook OAMM Staff Member Spotlight - Kim Print
Cheesy Artichoke Chicken with Basil

Ingredients

  • 4 cups dice Roma Tomato
  • 2 teaspoons mince Garlic, Cloves
  • 1 ¾ cups dice Artichoke Hearts, Canned
  • 2 cups chop Spinach, Baby
  • 2 tablespoons Olive Oil
  • 1 tablespoon Flour, Whole Wheat
  • ⅛ teaspoons Salt #1
  • ⅛ teaspoons Pepper #1
  • 2 pounds Chicken, Boneless Breasts
  • ⅛ teaspoons Salt #2
  • ⅛ teaspoons Pepper #2
  • 1 teaspoon Italian Seasoning
  • 1 ½ cups Mozzarella Cheese, Shredded
  • ½ cups Parmesan Cheese, Shredded
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • ½ cups chop Basil, Fresh

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large mixing bowl, combine tomatoes, garlic, artichoke hearts, spinach, olive oil, flour, salt #1 and pepper #1.
  2. Place in a baking pan.
  3. Season chicken with salt #2, pepper #2, and Italian seasoning. Place on top of vegetable mixture.
  4. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done.
  5. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned.
  6. Remove and sprinkle hot dish with fresh basil.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large mixing bowl, combine tomatoes, garlic, artichoke, spinach, olive oil, flour, salt #1 and pepper #1.
  2. Divide mixture evenly among indicated number of baking pans.
  3. Season chicken with salt #2, pepper #2, and Italian seasoning. Place on top of vegetable mixture.
  4. Cover baking pans with aluminum foil. Divide mozzarella and Parmesan cheese between pint sized freezer bags and attach to baking pan. Label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake chicken and vegetables at 350 degrees for 40-45 minutes or until almost done.
  2. Top with cheese and place under the broiler for 1-3 minutes (watch closely) until cheese and veggies are just browned.
  3. Remove and sprinkle hot dish with fresh basil.

10 Comments

Join the discussion
  1. I made this over the weekend & it was pretty yummy. I’ve been eating leftovers for a couple days now & it actually gets better each day.

  2. This one was gobbled up quickly tonight! Even my picky daughter ate it and asked for seconds! Definitely a winner…

  3. We love this recipe but it turns out so runny. I want to make it for company and am wondering if anyone out there has any possible adaptations to make it less runny?

    1. Hi Lois, I wonder if you cut the Roma tomatoes in half and then squeezed out the juice and seeds before dicing them if that would help it be less runny?

    2. Mine always is runny as well. I usually just use a baster & take the juices off after it thaws or as it cooks & it reduces that runniness a lot!

  4. Really tasty and one that I will repeat, but I agree there is way way too much liquid. I poured off what collected when it defrosted, then again before I put on the cheese. I think next time I may try to add some cornstarch or more flour to see if the sauce will thicken.

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