By An Edible Mosaic
Prep Time: 10 min
Cook Time: 20 min
Add the oil to a medium-large non-stick skillet over medium-low heat. Add the garlic and cook 1 minute, stirring constantly. Add the cream cheese, stirring until well-combined.
Stir in the mayo, then stir in 2/3 of the shredded mozzarella and 1/2 of the grated parmesan until smooth and creamy.
Spread the chicken evenly in the bottom of a casserole dish, then top with the spinach, artichoke hearts, salt, and black pepper.
Pour the cheesy sauce on top, and sprinkle on the remaining 1/3 of the shredded mozzarella and 1/2 of the grated parmesan.
Cover the dish with foil and bake until bubbling throughout, about 15 to 20 minutes. Remove the foil and broil a couple minutes to brown the top.