Creamy blend of tender chicken, sun-dried tomatoes, and cheeses for easy, flavorful entertaining.
# Components:
→ Chicken
01 - 2 cups cooked shredded chicken breast (approximately 2 large breasts)
→ Dairy & Cheeses
02 - 4 ounces light cream cheese, softened
03 - 1 cup plain Greek yogurt (2% or nonfat)
04 - ½ cup part-skim shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
→ Vegetables & Aromatics
06 - ⅓ cup drained and chopped sun-dried tomatoes
07 - 2 cloves garlic, minced
08 - ¼ cup chopped fresh basil, plus extra for garnish
→ Seasonings
09 - ½ teaspoon dried oregano
10 - ½ teaspoon dried thyme
11 - ¼ teaspoon crushed red pepper flakes
12 - ½ teaspoon kosher salt
13 - ¼ teaspoon black pepper
→ Extras
14 - 1 tablespoon olive oil, for sautéing
# Directions:
01 - Heat oven to 375°F.
02 - Warm olive oil in a medium skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in sun-dried tomatoes and cook for an additional minute.
03 - In a large mixing bowl, mix shredded chicken, sautéed garlic and tomatoes, cream cheese, Greek yogurt, mozzarella, Parmesan, chopped basil, oregano, thyme, red pepper flakes, salt, and black pepper until fully incorporated.
04 - Transfer mixture to a lightly greased 1-quart baking dish and smooth the surface with a spatula.
05 - Bake for 20 to 25 minutes until mixture is hot, bubbly, and lightly golden on top.
06 - Sprinkle extra fresh basil on top. Serve warm alongside sliced vegetables, whole grain crackers, or pita chips.
