From Shelly Carey
Ingredients
1 (5 oz) can of chunked chicken, drained and chopped
1 (14 oz) can artichoke hearts, drained and chopped
0.7 ounces dry Italian-style salad dressing mix packet
8 ounces sour cream
¼ cup mayonnaise
1 cup mozzarella cheese, divided
¼ cup finely shredded Parmesan cheese
¼ cup sliced almonds
Directions
Preheat oven to 350. In a medium bowl, blend chicken, artichokes, Italian-style dressing mix, sour cream, mayonnaise, ½ cup mozzarella and Parmesan. Transfer to a small baking dish. Top with remaining mozzarella and almonds.
Bake 25 minutes or until bubbly and lightly browned on top.
Serve with small tortilla chips or Tostitos Scoops.
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