ARTICHORE-OLIVE CHICKEN BAKE

By dcarriger56

Ingredients

• 1 1/2 UNCOOKED ROTINI PASTE
• 1 TABLESPOON OLIVE OIL
• 1 MEDIUM ONION, CHOPPED
• 1/2 BELL PEPPER, CHOPPED
• 2 CUPS SHREDDED COOKED CHICKEN
• 1 CAN ( 14 1/2 OUNCES) DICED TOMATOES WITH ITALIAN-STYLE HERBS, UNDRAINED
• 1 CAN (14 OUNCES) ARTICHOKE HEARTS, DRAINED AND QUARTED
• 1 CAN ( 6 OUNCES) SLICED BLACK OLIVES, DRAINED
• 1 TEASPOON DRIED ITALIAN SEASONING
• 2 CUPS (8 OUNCES ) SHREDDED MOZZARELLA CHEESE

Details

Servings 8

Preparation

Step 1

Preheat oven to 350F. Spray 2-quart round casserole with nonstick cooking spray.
Cook paste according to package directions. Drain and set aside.
Meanwhile, heat oil in large skillet over medium heat until hot. Add onion and pepper; cook and stir 1 minute. Add chicken, tomatoes with juice, paste, artichokes, olives and italian seasoning; mix until combined.
Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.
Bake, covered, 35 minutes or until hot and bubbly.