Preheat your oven to 375°F (190°C). Lightly grease a large baking dish with cooking spray or olive oil.

If using fresh artichokes, trim the tough outer leaves and chop the hearts into bite-sized pieces. For canned artichokes, drain and rinse thoroughly. If using frozen spinach, thaw it completely and squeeze out excess water.

In a large mixing bowl, combine the chopped artichokes, spinach, diced chicken breast, chicken broth, cream cheese (softened to room temperature), parmesan cheese, sour cream, heavy cream, onion powder, garlic powder, salt, and black pepper. Stir everything together until well combined.

Transfer the mixture to your prepared casserole dish. Spread it out evenly with a wooden spoon or spatula. Sprinkle mozzarella cheese generously over the top.

Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden brown.

Want to save time? Use your Instant Pot! Combine all ingredients except mozzarella cheese in the pot with a splash of chicken broth. Cook on high pressure for 10 minutes with quick release. Add mozzarella on top afterward and broil in an oven-safe dish for that golden finish.

For hands-off cooking during busy days:

Combine all ingredients except mozzarella in your slow cooker.

Cook on low for 3–4 hours or high for 1–2 hours.

Sprinkle mozzarella on top during the last 30 minutes of cooking.