Chicken Florentine Casserole

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 - 8


1 jar Robert Rothschild Farm Artichoke Spinach Dip 
1 cup Sour cream                                      
1/2 cup Parmesan cheese, shredded                                    
2 cups  Mozzarella, shredded, divided
1 (16 oz.) can Buttermilk biscuits (flaky style)                                           
1 lb. Chicken breast, diced


Preheat oven to 350 degrees F. Mix Artichoke Spinach Dip, sour cream, shredded Parmesan, and half of the mozzarella together in a large bowl. Cut each biscuit in quarters, and dice chicken breast. Mix gently into sauce until completely coated. Spread into a 9x9-inch oven safe baking dish, and bake for 1 hour. Cover with tin foil after 30 minutes.