Chicken, Artichoke Heart & Spinach Cheesy Bake PRINT

By á-33954

Published: February 28, 2013

Ingredients

• 14 ounces of pasta of your choice (I used cavatappi)
• 3 tblspns of olive oil
• 3 cloves of minced garlic
• 1 cup of chopped onion
• 3 cooked chopped chicken (you may use rotisserie chicken)
• 13.5 ounce can of artichoke hearts drained & chopped
• 1 cup sour cream
• 1/2 cup of 2% milk
• 3 cups mozzarella cheese (divided)
• 2 tsps lemon juice
• 3/4 cups of Parmesan cheese freshly grated
• 4 ounces of cream cheese (room temp)
• 10 ounces of spinach thawed, drained and chopped
• 1/2 tsp of salt
• 1 tsp pepper
• Parsley

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Directions

1. Preheat oven to 425 degrees. Boil water and cook pasta for approximately 8 minutes, drain then place it in a large mixing bowl. To the drained pasta add chopped chicken, artichoke hearts, 1 tablespoon of olive oil, sour cream, cream cheese, 1 1/2 cups of mozzarella cheese, milk, spinach, parmesan cheese, & lemon juice. Mix all the ingredients together and set aside.

2. In a medium sized frying pan cook the onion and garlic over medium heat with 2 tablespoons of olive oil. Lightly saute for about five minutes then add that to the pasta mix, add salt & pepper to the pasta mix and blend well.

3. Place all your ingredients in a 13 × 9 inch pan ( I lined my pan with a cooking paper which makes clean up quicker), top the ingredients with 1 1/2 cups of mozzarella and then sprinkle with parsley. Place the pan in the oven and bake for approximately 15 minutes at 425 degrees.