Artichoke Chicken Bake
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