Creamy Chicken Spinach Artichoke Bake

thenaturalnurturer.com

Mike Milito

1 teaspoon olive oil

2 pounds chicken tenders , or chicken breasts, cut into 1-inch thick strips

1½ teaspoon kosher salt, divided

¾ teaspoon ground black pepper

10 ounces frozen chopped spinach, defrosted and squeezed dry

14 ounces canned artichoke hearts, drained, patted dry, and roughly chopped

3 cloves garlic, minced. or 1 ½ tsp garlic powder

½ teaspoon onion powder

4 ounces cream cheese, softened

¾ cup plain Greek yogurt , preferably whole milk or 2%)

½ cup grated Parmesan cheese

1 cup shredded mozzarella cheese

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