North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
Home





   

   

      

      

      

      

      

      

      

      

      

      

   

   

   



Consumers
Printer Friendly
Previous | Next 1 of 30

Print | 3X5 | 4X6 | Full Page |
 

Artichoke-Olive Chicken Bake


Ingredients
1-1/2 cups uncooked rotini
1 tablespoon olive oil
1 medium onion, chopped
green bell pepper, chopped
2 cups shredded chicken
1 can (14-1/2 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 shredded mozzarella cheese

Instructions
Preheat oven to 350 degrees. Spray 2-quart casserole with nonstick cooking spray.

Cook pasta according to package directions until al dente. 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 seasonings; mix until combined.

Place half of chicken mixture in casserole dish; sprinkle with half of mozzarella cheese. Top with remaining chicken mixture and cheese.

Cover and bake 35 minutes or until hot and bubbly.

Nutritional Information
Makes 8 servings.