Cheesy Artichoke Broccoli Casserole

1.5 lbs chicken breasts, butterflied, or chicken tenderloins

1 T. butter

1/2 medium onion, chopped

1 t. minced garlic, 2 cloves

salt and pepper to taste

6 oz. cream cheese, softened & cubed

6 oz. sour cream

10 oz. chopped frozen broccoli, thawed and drained

12 oz. quartered artichoke hearts, drained and coarsely chopped

1/2 c. Parmesan cheese

1/2 c. shredded mozzarella cheese

Preheat oven to 400. Spray 9x13 dish. Set side. Trim chicken. Sprinkle with salt and pepper. Place in sprayed dish. In a large skillet, over medium heat, melt butter. Add in chopped onion and saute until clear. Add in minced garlic and cook 30 seconds. Add in cream cheese, sour cream, and pinch of salt and pepper. Stir and melt until fully incorporated. Remove the pan from the heat and stir in broccoli, artichokes, half the Parmesan, and half the mozzarella, until fully combined. Spread evenly over chicken. Cover with foil and bake 20 minutes. Remove foil, add the rest of the cheeses and bake another 10 minutes. Remove from oven and let set for 10 minutes before serving.