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ARTICHOKE-OLIVE CHICKEN BAKE by GG1

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  • ARTICHOKE-OLIVE CHICKEN BAKE by GG1

    GG1 - Posted March 04, 2004 11:03 AM

    I took this to a potluck last weekend and it was a real hit!

    ARTICHOKE-OLIVE CHICKEN BAKE

    1 cups uncooked rotini pasta
    1 T olive oil
    1 medium onion, chopped
    green pepper, chopped
    2 cups shredded cooked chicken
    1 can (14 oz.)diced tomatoes with Italian style herbs, undrained.
    1 can (14 oz.) artichoke hearts, drained and quartered (I like artichoke bottoms better, so I used them)
    1 can (6 oz.) sliced black olives, drained
    1 tsp dried Italian seasoning
    2 cups (8 oz.) shredded mozzarella cheese
    Fresh basil sprig (optional)

    Preheat oven to 350. Spray 13x9 inch baking dish 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 bell pepper; cook and stir for 1 minute. Add chicken, tomatoes with juice, artichokes, pasta, olives and Italian seasoning; mix well. Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese. Bake, covered for 35 minutes or until hot and bubbly. Garnish with basil if desired.

    Makes 8 servings

  • #2
    This does look real good!

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