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Spinach and Artichoke Chicken Bake
Ingredients
  • 1 (14-ounce) can or jar artichoke hearts packed in water
  • 4 ounces cream cheese
  • 8 ounces sour cream
  • 2 cups baby spinach (about 2 ounces)
  • 1 ½ cups shredded Italian-blend cheese (4 ounces), divided
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • 2 pounds boneless skinless chicken breasts (about 4)
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
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