Spinach Artichoke Chicken

 Original recipe from Freezer Fit. This is my adaptation. 

Approximately 2 lb skinless, boneless chicken thighs, cook and shred - about 4 cups

2 cups chopped fresh spinach

1 can (14 oz) artichoke hearts, drained and rinsed, coarsest chopped

8 oz cream cheese, softened

1 cup grated Parmesan cheese

1/2 cup sour cream

1/2 cup heavy cream

1/3 cup mayonnaise 

2 Tbsp minced garlic

1 tsp salt

1 tsp onion powder

1 tsp oregano

1 tsp basil

1/2 tsp black pepper

2 cup shredded mozzarella cheese

If doing a freezer meal, combine all ingredients except the mozzarella cheese and place in a greased 9 x 13 pan.  Top with mozzarella. 

Cover with press and cling wrap, removing as much air as possible.  Wrap in foil and freeze.  I put in a 2 gallon zip lock bag.  

Preheat oven to 375 degrees. 

From frozen, remove press and seal wrap and replace foil to cover.  Bake at 375 for 50 minutes.

Remove foil and cook an additional 10 minutes. Broil 3-5 minutes to brown the cheese. 

Let stand for 10 minutes before serving.