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+ servings

Artichoke Chicken Bake

Course: Main Course
Servings: 6
Calories: 397kcal

Ingredients

  • 1 Tbs butter
  • ½ chopped onion
  • 2 cups cooked chicken
  • 1 can diced tomatoes w/italian herbs, undrained
  • 1 cup pasta or tomato sauce
  • 1 can (14-ounce can) artichoke hearts drained and quartered
  • ½ cup sliced black olives
  • 2 cups prepared pasta (I recommend Penne, Fusilli, or Rotini)
  • 1 tsp dried Italian seasoning
  • 1 tsp garlic pepper seasoning (or salt and pepper to taste)
  • 2 cups shredded mozzarella cheese

Instructions

  • Preheat oven to 350°. Spray a 13x9-inch baking dish with non-stick cooking spray.
  • Heat butter and onion in a large skillet over medium heat, for 3-5 minutes stirring until the onion starts to soften and turn translucent. Add all of the other ingredients (except cheese) and mix until combined.
  • Pour 1/2 of the chicken mixture into the prepared dish. Sprinkle with half of the cheese. Top with the rest of the chicken mixture. Sprinkle the remaining cup of cheese on top.
  • Bake covered for 35 minutes until hot and bubbly.

Nutrition

Serving: 1g | Calories: 397kcal | Carbohydrates: 37g | Protein: 26g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 1289mg | Potassium: 492mg | Fiber: 4g | Sugar: 5g | Vitamin A: 637IU | Vitamin C: 10mg | Calcium: 243mg | Iron: 2mg