Chicken, Artichoke and Spinach Potato Bake

Ready in 1 hour
Complexity: Sous Chef
Serves 30 People

Chicken, Artichoke and Spinach Potato Bake
Prep time: 
Cook time: 
Total time: 
Serves: 30
  • 1 carton (2.54 lb) Idahoan® SLICES Scalloped Potatoes
  • 60 oz (3.75 lbs) chopped cooked chicken
  • 15 cups sautéed baby spinach
  • 7½ cups chopped frozen artichokes
  • 7½ cups drained canned white beans, rinsed
  • 1¾ cups low-calorie Italian dressing
  • 1¾ cups grated Parmesan cheese, divided
  • 30 whole grain rolls
  1. Reconstitute potatoes according to package directions.
  2. Stir together chicken, spinach, artichokes, white beans, Italian dressing and 1¼ cups of Parmesan. Transfer to 2 greased half size, 2-inch deep steam table pans. Top with scalloped potatoes and sprinkle with remaining Parmesan.
  3. Bake in 400°F oven for about 40 minutes or until golden brown and bubbly. Serve with whole grain roll.
Tip: Substitute crab or shrimp for chicken.
Nutrition Information
Serving size: ½ cup potato, 2 oz chicken, 1⅓ cup filling, 1 whole grain roll Calories: 440 Fat: 9g Saturated fat: 4g Trans fat: 0g Carbohydrates: 59g Sugar: 9g Sodium: 1170mg Fiber: 11g Protein: 32g Cholesterol: 55mg


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