Ingredients
2 cups shredded rotisserie chicken
1 cup chopped fresh spinach
1 cup chopped marinated artichoke hearts
8 ounces cream cheese, softened
1 cup shredded mozzarella
1/2 cup sour cream
1/4 cup grated Parmesan
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Salt to taste
Instructions
Preheat oven to 375°F (190°C)
Shred rotisserie chicken into small pieces
Chop spinach and artichoke hearts
In a large bowl, mix cream cheese with sour cream until smooth
Stir in shredded chicken, spinach, artichokes, mozzarella, Parmesan, garlic powder, pepper, and salt
Transfer mixture to a baking dish and spread evenly
Bake for 15-20 minutes until golden and bubbly
Notes
Use a halal-certified rotisserie chicken
Artichoke hearts can be jarred or fresh
Parmesan substitute: nutritional yeast for a dairy-free option
Store leftovers in an airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 20
- Category: Quick Chicken
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg