Recipe Details
This recipe was originally developed and tested for its base original serving size. When you adjust the number of servings you plan to make, ingredient quantities update automatically, but recommended cooking times and preparation steps remain unchanged from the original tested version. Keep in mind that not all recipes scale perfectly up or down, so keep this in mind when adjusting portions.
Ingredients
8 slices frozen Texas toast
1 ½ cups pre-made spinach artichoke dip
½ cup shredded mozzarella cheese (optional)
2 cups shredded cooked chicken
Directions
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper, then arrange all Texas toast slices in a single layer on the prepared sheet.
Bake the toast in the preheated oven for 12 minutes.
Remove the baking sheet from the oven, then flip every slice of toast over. Use the back of a spoon to press firmly on the center of each slice to create a shallow well inside the toasted crust.
Divide the shredded cooked chicken evenly between the welled centers of each toast slice. Warm the spinach artichoke dip in the microwave for 1 minute, then stir in the optional mozzarella cheese if you are using it. Spoon the dip evenly over the chicken on every toast slice.
Return the baking sheet to the preheated oven and bake for 8 to 10 minutes, until the entire dish is heated through completely. Next, switch your oven to the High broiler setting, and cook for an additional 1 to 2 minutes, until the edges are bubbly and the top of the dip is lightly browned.