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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Artichoke-Olive Chicken Bake Recipe

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This recipe for Artichoke-Olive Chicken Bake is from Made with Love for Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 1/2 cups cooked rotini pasta
-1 tablespoon olive oil
-1 medium onion, chopped
-1/2 green bell pepper, chopped
-2 cups shredded cooked chicken
-1 can (14.5 ounces) diced tomatoes with Italian-style herbs, undrained
-1 can (14 ounces) artichoke hearts, drained and quartered
-1 can (6 ounces) sliced black olives drained
-1 teaspoon dried Italian seasoning
-2 cups (8 ounces) shredded mozzarella cheese
Directions:
Directions:
-Preheat oven to 350 degrees.
-Spray 2-quart casserole with nonstick cooking spray.
-Cook pasta according to package directions.
-Drain and set aside.
-Meanwhile, heat oil in large deep skillet over medium heat until hot.
-Add onion and pepper; cook and stir 1 minute.
-Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian seasoning; mix until combined.
-Place half of chicken mixture in prepared dish; sprinkle with half of cheese.
-Top with remaining check mixture and cheese.
-Bake, covered, 35 minutes or until hot and bubbly.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes plus 35 minutes in oven
Personal Notes:
Personal Notes:
This recipe freezes well and I leave out the olives to suit my own tastes.

 

 

 

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