-
1
Preheat oven to 400u00b0. Thaw spinach, reserving 2 tablespoons liquid.
-
2
In a small microwave-safe bowl, combine oil and garlic. Microwave on high 30-45 seconds or until warmed. Cut a thin slice off top of each bread loaf. Hollow out bottoms, leaving 1/2-in.-thick shells (save removed bread for another use). Brush 2 tablespoons oil mixture over outside and inside of bread bowls. Place bread bowls on a
-
3
.
-
4
Strain remaining oil mixture into a large skillet; discard garlic. Heat oil over medium-high heat. Add pepper and onion; cook and stir 5-7 minutes or until tender. Remove from pan.
-
5
Add chicken to pan; cook and stir over medium-high heat 6-8 minutes or until no longer pink. Reduce heat to medium. Add artichoke hearts, cream cheese, 1/4 cup Parmesan cheese, Italian seasoning, salt, spinach, pepper mixture and reserved spinach liquid; cook and stir until cream cheese is melted. Stir in 1/4 cup crumbled bacon. Remove from heat.
-
6
Divide mixture between bread bowls; top with remaining bacon. Sprinkle remaining Parmesan cheese over filling and bowls.
-
7
Bake, uncovered, 10 minutes. Cover loosely with foil; bake 8-12 minutes longer or until filling is heated through. Let stand 10 minutes before serving. To serve, cut each bowl into 4 wedges. Freeze option: Cool chicken mixture before filling bread bowls. Securely wrap unbaked bowls in foil; place in resealable plastic freezer bags and freeze. To use, partially thaw in refrigerator overnight. Unwrap bowls and place on a
-
8
. Cover loosely with foil and bake in a preheated 350u00b0 oven 1 hour. Bake, uncovered, 10-15 minutes longer or until filling is heated through and a thermometer inserted in center reads 165u00b0.
