It's been COLD here lately - the past few days, we've woken up to temperatures in the 20s. I like my bedroom a little cooler (and I hate turning on the heat unless necessary - it smells funky and leaves the air so dry), so I've been layering my clothes to stay toasty (thank goodness for Wal-Mart's Faded Glory stretch leggings - about $6, and perfect for under jeans or for sleeping).
Anyway, this cold snap has made me crave warm, comforting foods. Since this has also been a major weekend for college football, I've also been craving football foods, like my favorite Spinach & Artichoke Dip. Since I can't just eat dip as a meal (even though I totally have before), I knew adding some protein was a must. Enter "Spinach-Artichoke Chicken" (there's a chicken choking joke in there somewhere). It's just as easy to prepare as the dip, but is baked atop chicken!
This recipe makes a LOT, so be prepared for leftovers. If you're not feeding a starving horde, feel free to cut the recipe in half and use a square 8x8 or 9x9 baking pan instead.