It's a delicious pasta casserole loaded with chicken, spinach, artichoke, cheese and creamy base.
Course dinner, Main Course
Keyword artichoke, casserole, chicken, spinach
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Author Lyuba Brooke
1/2lbdry rotini pasta
Saltfresh cracked pepper
2Tbspvegetable oil to cook chicken
12ozjar artichoke heartsdrained and chopped
9ozfrozen chopped spinachthawed and squeezed
8ozshredded mozzarella cheese
1cupfresh grated Romano cheesesplit in 2
You can substitute Fresh grated Parmesan for Romano.
Fresh cracked pepper
3Tbspfresh minced parsley
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.
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.