Ingredients
Scale
- 8 ounces artichoke hearts, drained and chopped
- 4 cups rotisserie chicken, shredded
- 2 cups mozzarella cheese, shredded (divided)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ cup Parmesan cheese, grated (divided)
- ½ cup cream cheese, softened
- ½ cup sour cream
- ½ cup mayonnaise
- ½ cup chopped bacon
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper, ground
Instructions
- Preheat the oven to 375°F (190°C).
- Shred the rotisserie chicken and measure 4 cups.
- Drain and chop the artichoke hearts.
- In a large bowl, mix cream cheese, sour cream, mayonnaise, artichoke hearts, garlic powder, onion powder, salt, pepper, and red pepper flakes. Add half the mozzarella and parmesan cheese. Mix well.
- Add the chicken and coat evenly with the cheese mixture.
- Transfer to a greased 9×13-inch baking dish. Spread evenly and top with remaining cheese. Sprinkle bacon on top.
- Bake for 15 minutes until bubbling. Broil for 3-5 minutes until cheese is golden brown.
- Let cool before serving to allow cheese to set.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- Use homemade mayonnaise for better flavor.
- Letting it cool ensures the casserole holds together when serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg