INGREDIENTS
4 cups cooked chicken shredded/chopped
▢9 ounce package frozen spinach thawed and well drained
▢14 ounces artichoke hearts (plain) chopped
▢8 ounces cream cheese at room temperature
▢1 cup parmesan cheese grated
▢1 ½ cups shredded mozzarella cheese
▢⅔ cup sour cream
▢½ cup heavy cream
▢¼ cup mayonnaise see my recipe
▢3 cloves garlic minced
▢salt and pepper to taste
INSTRUCTIONS
Preheat oven to 375F. Add the cream cheese, sour cream, heavy cream, mayonnaise, garlic, salt and pepper to a large mixing bowl. Mix until combined, then add in the rest of the ingredients, except for the mozzarella cheese.
Mix well, then pour into a 9″ x 13″ baking dish that has been sprayed with nonstick spray. Top with the shredded mozzarella cheese and bake for 20 minutes. Increase the temperature to 400F and bake for another 5 minutes or until the cheese is slightly golden and bubbly.
Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.
