Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 1 cup sour cream
- 1 cup cream of chicken soup
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- 1 cup breadcrumbs (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix chicken, artichokes, spinach, sour cream, soup, garlic powder, onion powder, salt, pepper, and Italian seasoning.
- Fold in half of the mozzarella and Parmesan cheese.
- Transfer the mixture to a greased 9×13-inch baking dish. Optionally, sprinkle breadcrumbs on top.
- Bake for 30 minutes until bubbly and golden brown.
- Let cool for a few minutes before serving hot.
Notes
- Feel free to add other vegetables or spices to customize the flavor.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-free (if using gluten-free breadcrumbs)
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg