Casseroles are one of my go-to’s during the cold months. They’re warm, comforting, and always make excellent leftovers. Casseroles are also great for meal prepping. You can prep them a day or two before baking, stick them in the oven when you’re ready to cook, and you have dinner ready without much effort! How easy is that for the days you’re the soccer-gymnastics-swim lesson chauffeur?
I was recently in the mood for a cheesy casserole so I use this spinach artichoke dip as the base for my dish. Oh my stars, y’all! It was love at first bite. Seriously, this dish came out better than I could have ever anticipated. My kids devoured it and my husband asked for seconds. I call that a winner!
One of my favorite Costco finds is a Spinach Artichoke dip by La Terra. I love this dip because it’s just as good cold smeared on a bell pepper as it is warm with toasted lavash bread. If you can’t find this particular brand, any kind will do. Just be sure to check the label for carb and sugar content! Or you could be extra culinarily fancy and make your own spinach artichoke dip. The choice is yours, my friend.
If you love casseroles as much as I do, check out these other posts:
Spinach Artichoke Chicken Casserole
- 1 lb chicken, cooked and chopped
- 1.5 cups store bought spinach artichoke dip
- 1.5 cups heavy cream
- 1 cup mozzarella cheese
- 2 cups broccoli, steamed
- 1 Preheat oven to 350 degrees.
- 2 In a nonstick skillet, heat the spinach artichoke dip up until it’s starting to melt.
- 3 Pour in heavy cream and stir until it reaches a sauce consistency.
- 4 Remove from heat and toss in broccoli and cooked chicken. Combine everything in the sauce so it’s evenly coated.
- 5 Transfer to a baking dish. Bake for 20 minutes.
- 6 Remove from oven. Top with mozzarella cheese and place under the broiler for 5 minutes so cheese gets bubbly.
If you buy the La Terra dip at Costco, grab a rotisserie chicken too to make this recipe go super speedy!