Go Back

Artichoke Chicken Bake

Course: Main Course


  • 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) 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, 3-5 minutes stirring until 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.