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ARTICHOKE CHICKEN PASTA Recipe

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This recipe for ARTICHOKE CHICKEN PASTA is from The Adams Family Cookbook, 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:  
3 c. cooked, diced turkey or chicken
1 - 14 oz. can artichokes in water, drained and cut up
1 tsp. minced dried onions
1/4 tsp. Tabasco sauce
1 - 10 3/4 oz. can cream of chicken soup undiluted
1/4 tsp. marjoram
1/2 c. mayonnaise
1/2 c. sour cream
1 - 13 oz. can evaporated milk
1 cup mozzarella cheese, grated
1 clove garlic, crushed
1 - 12 oz. pkg. bow tie pasta, prepared according to package directions and rinsed
1 c. grated cheddar cheese
1 c. grated Parmesan cheese
Salt and pepper to taste
A little Penzey’s Forward seasoning
Sprinkle of Penzey’s Smoked Paprika on top of casserole
Directions:
Directions:
I use a little less than a 12 oz. package of bow tie pasta. Prepare according to package directions, then rinse and drain. Mix all ingredients reserving 1/2 cup Parmesan cheese and 1 cup cheddar cheese and the paprika. Place in a greased 9 x 13 baking dish. Sprinkle Parmesan and cheddar cheese over top and then the paprika. Bake 40-45 minutes at 375º or until hot and bubbly.

 

 

 

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