Chicken Spinach and Artichoke Pasta Casserole
It's a delicious pasta casserole loaded with chicken, spinach, artichoke, cheese and creamy base.
Ingredients
- 1/2 lb dry rotini pasta
- 2 chicken breasts
- Salt fresh cracked pepper
- 2 Tbsp vegetable oil to cook chicken
- 12 oz jar artichoke hearts drained and chopped
- 9 oz frozen chopped spinach thawed and squeezed
- 3 garlic cloves
- 8 oz shredded mozzarella cheese
- 1 cup fresh grated Romano cheese split in 2
- You can substitute Fresh grated Parmesan for Romano.
- Salt
- Fresh cracked pepper
- 3 Tbsp fresh minced parsley
- 1/4 cup mayo
- 1/4 cup sour cream
- 1/2 cup milk
Instructions
- Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
- Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
- Preheat oven to 350 and lightly grease a 2-quart casserole dish.
- Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
- Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
- In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
- Transfer casserole mixture into the baking dish. Top off with remaining 1/2 cup of fresh grated Romano cheese.
- Bake for 15-18 minutes.
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.