Spinach, Artichoke, and Chicken Casserole « Well Dined

By Rander9576

Ingredients

• 1 lb of short pasta (I used whole grain Fusilli)
• 1 tbsp olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 cup sour cream
• 4 oz cream cheese, room temperature
• 3/4 cup Parmesan
• 1 tsp lemon juice
• 1 tsp lemon zest
• 10 oz frozen chopped spinach, thawed and squeezed of excess water
• 1 (13.5 oz) can artichoke hearts, chopped
• 2 cups cooked, shredded chicken breasts
• 1 cup mozzarella
• 1/2 tsp salt
• 1 tsp pepper

Details

Servings 1
Adapted from welldined.com

Preparation

Step 1

Preheat oven to 425. Cook pasta according to the box. Reserve 1/4 cup of the pasta water before you drain the cooked pasta.

Heat oil in a small pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.

In a large bowl – mix sour cream, cream cheese, Parmesan, lemon (juice and zest), onions, and garlic. Add pasta and mix. Stir in spinach, artichokes, chicken, reserved cooking liquid from the pasta, salt, pepper, and 1/2 cup of mozzarella.

Place mixture into greased 3 qt casserole dish and place the rest of mozzarella cheese on top.

Bake in the oven, uncovered, until golden brown on top – about 10 – 15 minutes.