Artichoke Chicken Bake
Servings: 6
Calories: 397kcal
- 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
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.
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