Description
A creamy and flavorful casserole combining tender shredded chicken, artichoke hearts, crispy bacon, and three types of cheese, perfect for quick meals.
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
- 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 large bowl, combine cream cheese, sour cream, and mayonnaise. Mix until smooth.
- Add chopped artichoke hearts, garlic powder, onion powder, salt, black pepper, and red pepper flakes to the creamy mixture. Stir to combine.
- Add half of the shredded mozzarella and half of the grated Parmesan, mixing well.
- Fold the shredded chicken into the creamy mixture until fully coated.
- Spread the chicken mixture evenly in the prepared baking dish.
- Top with the remaining mozzarella and Parmesan cheese, and sprinkle crumbled bacon over the top.
- Bake for 15 minutes, then broil for 3-5 minutes until golden brown.
- Let the casserole rest for a few minutes before serving.
Notes
This casserole stores well in the refrigerator for up to a week. For best results, reheat in a covered non-stick pan over low heat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American