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
• 11½ cups shredded mozzarella cheese
• 2/3 cup sour cream
• 1½ cup heavy cream
• 1¼ cup mayonnaise see my recipe
• 3 cloves garlic minced
• salt and pepper to taste
Instructions
1. 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.
2. 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.
3. Allow to cool slightly before serving. Store leftovers in the fridge in an airtight container for a few days or freeze.
by Big_Basket_9261