Description
This easy 4-ingredient Spinach Artichoke Chicken Texas Toast is a quick and delicious dinner featuring baked Texas toast topped with shredded cooked chicken and creamy spinach artichoke dip. Ready in under 30 minutes, it combines comforting flavors with simple prep for a perfect weeknight meal.
Ingredients
Toast Base
- 8 slices frozen Texas toast
Toppings
- 1 1/2 cups prepared spinach artichoke dip
- 1/2 cup shredded mozzarella cheese (optional)
- 2 cups shredded cooked chicken
Instructions
- Preheat Oven and Prepare Toast: Preheat your oven to 425°F (220°C). Place the frozen Texas toast slices on a baking sheet lined with parchment paper to prevent sticking.
- Initial Bake: Bake the Texas toast in the oven for about 12 minutes until slightly toasted and crisp.
- Create Wells in Toast: Remove the baking sheet and flip each toast slice over. Use the back of a spoon to press down the center of each slice, creating a well inside the crust to hold the toppings.
- Add Chicken and Cheese Mixture: Divide the shredded cooked chicken evenly among each toast slice. Warm the spinach artichoke dip in the microwave for 1 minute until hot. Stir in the shredded mozzarella cheese into the dip, then spoon the mixture evenly over the chicken on each toast.
- Final Bake: Return the toast to the oven and bake for another 8 to 10 minutes until heated through.
- Broil for Finish: Switch your oven to broil on high. Broil the toasts for 1 to 2 minutes or until the tops are bubbly around the edges and lightly browned. Watch carefully to prevent burning.
Notes
- You can substitute fresh spinach artichoke dip or homemade dip if preferred.
- Shredded rotisserie chicken works perfectly to save time.
- The mozzarella cheese is optional but adds a rich, melty texture to the dish.
- Keep a close eye during broiling as it can brown quickly.
- For a lower calorie version, use reduced-fat cheese or skip the cheese altogether.
- This recipe is great for meal prep and reheats well in the oven.
