Chicken Bake with Bread and Artichokes

Chicken Bake with Bread and Artichokes


(cooking time: 1 hr; 8 servings)

  • Chicken breasts – 2 lb, skinless, deboned, cooked, shredded
  • Quartered artichoke hearts – 1 14-oz can, drained, chopped
  • Roasted tomato and garlic pasta sauce – 1 24-oz jar
  • Mozzarella cheese – 8 0z, shredded, divided
  • Frozen garlic toast – 1 11-oz package


  • Pre-heat oven to 400°F/200°C/Gas Mark 6.
  • Add chicken, artichokes, pasta sauce and 1 ½ cups cheese to a large bowl, mix to combine.
  • Spray a 13x9 baking pan with cooking spray. Transfer chicken mixture to the pan, spread on the bottom in an even layer.
  • Cover with toast slices without overlapping, sprinkle with cheese.
  • Pop in the oven and bake for 15 minutes.
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