In a large skillet over medium heat, add the ground chicken sausage. Cook for about 8-10 minutes until browned. Drain excess grease.

In a large mixing bowl, combine the softened cream cheese and sour cream, blending until smooth.

Stir in the cooked sausage, drained Rotel, shredded cheddar, and mozzarella into the cream cheese mixture.

Preheat your oven to 350°F (175°C) and transfer the mixture to a baking dish.

Bake for about 25-30 minutes until edges are bubbly and the top is golden brown.

Let cool for a few minutes, then garnish with fresh parsley or green onions.

Serve warm with tortilla chips, crackers, or toasted baguette slices.