Spinach Dippin' Chicken and Pasta - MetroFamily Magazine
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Spinach Dippin’ Chicken and Pasta

by Made in Oklahoma Coalition

Reading Time: 2 minutes 

(10 oz.) pkg. frozen chopped spinach
1 can artichoke hearts, drained
3 cloves garlic, minced
3 C. Braum’s shredded Mozzarella cheese
1 C. freshly grated Parmesan cheese
One and one-half C. Hiland sour cream
One and one-half C. Garden Club mayonnaise
2 tsp. Head Country All-Purpose Championship Seasoning
1 bag (20 oz.) Fast Classics Flame Roasted Chicken Breasts
12 oz. mini penne pasta


  • Thaw spinach and drain very well; chop with artichoke hearts and garlic.
  • In a large bowl, combine cheeses, sour cream and mayonnaise. Add spinach mixture and Head Country Seasoning.
  • Boil pasta according to package directions; rinse and drain well. Meanwhile, cook chicken breast according to package directions (microwave method only takes 4 minutes). Slice cooked chicken breast thinly, and then add with pasta to mixture in bowl. Mix gently to combine well.
  • Lightly spray a 9 x 13 x 2-inch casserole dish with non-stick cooking spray; spoon mixture into casserole dish. Cover and bake for 45 minutes in preheated 325-degree oven.

Yield: 10 to 12 servings

Susan’s Tip: Serve with a green salad. Enjoy!

You can find more recipes on the MIO website, www.miocoalition.com.

Made in Oklahoma Coalition (MIO)
The Made in Oklahoma Coalition promotes brand awareness and consumer loyalty for Oklahoma food and agricultural products through collective marketing for the purpose of increasing sales, maintaining business retention and expanding Oklahoma’s food and agricultural processing sector. MIO represents more than 30Oklahoma food and agricultural manufacturers that employ over 20,000 Oklahomans statewide. The coalition is supported by both private and public funds. For more information, please visit www.miocoalition.com.

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