Description
This 4-ingredient spinach artichoke chicken Texas toast recipe is a quick and delicious dinner option. Featuring cooked chicken and creamy spinach artichoke dip spread over crispy baked Texas toast, it's a flavorful meal ready in just 25 minutes.
Ingredients
Main Ingredients
- 8 slices frozen Texas toast
- 1 1/2 cups prepared spinach artichoke dip
- 1/2 cup shredded mozzarella cheese (optional)
- 2 cups shredded cooked chicken
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Bake Toast: Place the frozen Texas toast slices on the prepared baking sheet and bake for 12 minutes until lightly toasted.
- Create Wells in Toast: Flip each toast slice over and use the back of a spoon to press the center down, forming a small well inside the crust to hold the toppings.
- Add Chicken and Dip Mixture: Spread the shredded cooked chicken evenly among the toast slices. Warm the spinach artichoke dip in the microwave for 1 minute, then stir in the shredded mozzarella cheese. Top each toast slice evenly with this creamy dip mixture.
- Bake Topped Toast: Return the topped toast to the oven and bake for 8 to 10 minutes until heated through.
- Broil for Finish: Turn on the broiler to High and broil the toast for 1 to 2 minutes until the dip is bubbly around the edges and lightly browned to add a delicious finish.
Notes
- Using prepared spinach artichoke dip saves time, but homemade dip can also be used for extra flavor.
- The mozzarella cheese is optional but adds a lovely melty texture and mild flavor.
- Be sure to watch closely during broiling to prevent burning.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best texture.
