Ingredients
4 chicken breasts, cooked and shredded
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped
Salt and pepper, to taste
Instructions
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Preheat oven to 350°F (175°C).
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In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
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Add chopped spinach and cook until wilted (about 2–3 minutes). Remove from heat.
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In a large bowl, mix cream cheese, sour cream, mozzarella, Parmesan, salt, and pepper until smooth.
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Stir in shredded chicken and wilted spinach.
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Spread mixture evenly into a greased 8×8 or 9×9-inch baking dish.
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Bake for 20–25 minutes, until hot and bubbly.
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Serve with rice, bread, or pasta.
Notes
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Use Rotisserie Chicken for a shortcut.
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Spice It Up with red pepper flakes or jalapeños.
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Add Crunch by topping with breadcrumbs or crushed crackers before baking.
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Make Ahead: Assemble and refrigerate up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Casserole
- Method: Baked
- Cuisine: American
