Dinner

Chicken, Sun-Dried Tomato, and Artichoke Bake is for Dinner.

Chicken, Sun-Dried Tomato, and Artichoke Bake takes 45 minutes to prepare.

Chicken, Sun-Dried Tomato, and Artichoke Bake takes 35 minutes to cook.

Chicken, Sun-Dried Tomato, and Artichoke Bake makes 4 servings.

The ingredients for Chicken, Sun-Dried Tomato, and Artichoke Bake are:

2 tbsp Olive Oi
1 tbsp Italian Salad Dressing, diet
16 ounces Chicken Breast, raw, sliced thin

1/4 cup Low fat cream cheese
1/2 cup Milk, nonfat

1 oz Sun-Dried Tomatoes
2 serving Artichoke Hearts, canned, drained

1/4 cup Parmesan Cheese, grated
1 oz Pine Nuts

Here is how you make Chicken, Sun-Dried Tomato, and Artichoke Bake:

Combine oil and dry italian salad dressing mix, coat chicken and marinate for 4 hours or overnight.Preheat oven to 350 degrees. Coat 8 inch casserole dish with non-stick spray.Cook chicken until just cooked, drain. Mix with sun-dried tomatoes (1 pkt sweetener) and artichoke hearts. Mix cream cheese and milk until smooth, stir into chicken mixture. Spread in prepared casserole dish. Top with cheese and pine nuts.Bake covered for 20 minutes. Uncover and bake for an additional 15 minutes, until the casserole is bubbling and the cheese is golden brown.Serving Size: Serves 4Number of Servings: 4Recipe submitted by SparkPeople user DEANNA_FRANKEL.

The nutritional information for Chicken, Sun-Dried Tomato, and Artichoke Bake is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 338.5

• Total Fat: 18.6 g
• Cholesterol: 66.9 mg
• Sodium: 443.0 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 4.3 g
• Protein: 28.0 g