- easy prep with frozen veggies and rotisserie chicken - low carb casserole - no pasta! - ready in about 1 hour
easy comfort food!
-rotisserie chicken (can also use leftover chicken) -frozen spinach -frozen artichoke hearts -sour cream -cream cheese -Monterey Jack cheese -Parmesan cheese -garlic -onion powder, salt & pepper
Shred or chop rotisserie chicken, place in a 9 x 13 inch casserole dish
Squeeze moisture from thawed spinach and add to casserole dish (you can either thaw spinach in fridge beforehand, or use microwave to quick defrost)
Break thawed artichoke hearts into bite-sized pieces and add to casserole dish (you can either thaw artichoke hearts in fridge beforehand, or use microwave to quick defrost)
Mix together cheeses, salt, pepper, onion powder and garlic in a medium bowl (save some Parmesan and Monterey Jack cheese for later!)
Add the cheese filling to the casserole dish. Mix everything together until it's well combined. Spread the casserole ingredients out evenly in the dish.
Sprinkle the reserved Parmesan and Monterey Jack cheeses on top. Bake the casserole until it's bubbly and nicely browned on top!
Serve the casserole immediately for best flavor; leftovers can be stored for 3 - 4 days in the fridge.