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Artichoke-Olive Chicken Bake

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

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.