Description
A creamy and flavorful casserole that combines tender shredded chicken, artichoke hearts, crispy bacon, and three types of cheese, baked to perfection in just 30 minutes.
Ingredients
- 4 cups rotisserie chicken, shredded
- ½ cup chopped bacon, cooked until crispy
- 8 ounces artichoke hearts, drained and chopped
- ½ cup cream cheese, softened to room temperature
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper, ground
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Shred the rotisserie chicken and chop the artichoke hearts, then set aside.
- In a mixing bowl, combine cream cheese, sour cream, and mayonnaise; mix until smooth.
- Add the chopped artichoke hearts, garlic powder, onion powder, salt, black pepper, and red pepper flakes; stir well.
- Mix in half of the shredded mozzarella and half of the grated Parmesan until evenly distributed.
- Fold in the shredded chicken until every piece is coated in the creamy mixture.
- Transfer the chicken mixture to the prepared baking dish and spread evenly.
- Top with remaining mozzarella, Parmesan, and crumbled bacon.
- Bake for 15 minutes until bubbling, then broil for 3-5 minutes for a golden top.
- Let it rest for a few minutes before serving.
Notes
This casserole stores well in the fridge for up to a week, making it ideal for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American