Chicken, Artichoke Heart & Spinach Cheesy Bake

By á-25138

Love spinach artichoke dip? You'll love this pasta dish that includes chicken, artichokes and spinach in a creamy sauce.

Ingredients

• 14 ounces pasta of your choice (I used cavatappi)
• 3 tablespoons olive oil
• 3 cloves of minced garlic
• 1 cup of chopped onion
• 3 cooked chopped chicken (you may use rotisserie chicken)
• 1 (13.5-ounce) can of artichoke hearts drained & chopped
• 1 cup sour cream
• 1/2 cup of 2% milk
• 3 cups mozzarella cheese, divided
• 2 teaspoons lemon juice
• 3/4 cups of Parmesan cheese freshly grated
• 4 ounces of cream cheese, room temp
• 10 ounces of spinach thawed, drained and chopped
• 1/2 teaspoon salt
• 1 teaspoon pepper
• Parsley, for garnish

Preparation

Step 1

Preheat oven to 425°F.

Boil water and cook pasta for approximately 8 minutes, drain then place it in a large mixing bowl. To the drained pasta add chopped chicken, artichoke hearts, 1 tablespoon of olive oil, sour cream, cream cheese, 1 1/2 cups of mozzarella cheese, milk, spinach, parmesan cheese, and lemon juice. Mix all the ingredients together and set aside.

In a medium sized frying pan cook the onion and garlic over medium heat with 2 tablespoons of olive oil. Lightly saute for about five minutes then add that to the pasta mix, add salt & pepper to the pasta mix and blend well.

Place all your ingredients in a 13 x 9 inch pan, top the ingredients with 1 1/2 cups of mozzarella and then sprinkle with parsley. Place the pan in the oven and bake for approximately 15 minutes at 425°F.