Chicken: 3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)

Spinach: 10 oz fresh spinach (sautéed and squeezed dry) or frozen spinach (thawed and wrung dry)

Cream Base: 8 oz cream cheese (softened), ½ cup sour cream or heavy cream, ½ cup chicken broth

Cheese: 1.5 cups shredded mozzarella cheese, ½ cup grated Parmesan cheese

Aromatics & Seasonings: 2 cloves garlic (minced), 1 tsp Italian seasoning, ½ tsp onion powder, salt and fresh black pepper to taste

Prep: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Make the Sauce: In a large bowl, beat the softened cream cheese, sour cream (or heavy cream), chicken broth, garlic, Italian seasoning, onion powder, salt, pepper, and half of the Parmesan until smooth.

Combine: Fold the shredded chicken, drained spinach, and 1 cup of mozzarella cheese into the creamy mixture until evenly coated.

Assemble & Bake: Transfer the mixture into the prepared dish. Top evenly with the remaining mozzarella and Parmesan cheese.

Bake: Bake uncovered for 20–25 minutes until hot and bubbly. Switch to the broiler for 2–3 minutes at the end to get that golden brown, caramelized cheese top. Rest for 5 minutes before serving.

Would you like suggestions for keto-friendly modifications, or side dish pairings to go with this meal?