Name: Chicken Artichoke Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cups uncooked bow tie pasta -; 2 cups cubed cooked chicken -; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped -; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -; 1 cup shredded Parmesan cheese -; 1 cup mayonnaise -; 1/3 cup 2% milk -; 1 garlic clove, minced -; 1/2 teaspoon onion powder -; 1/2 teaspoon pepper -; 1 cup onion and garlic salad croutons, coarsely crushed -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Artichoke Casserole

1. 2 cups uncooked bow tie pasta -

2. 2 cups cubed cooked chicken -

3. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped -

4. 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted -

5. 1 cup shredded Parmesan cheese -

6. 1 cup mayonnaise -

7. 1/3 cup 2% milk -

8. 1 garlic clove, minced -

9. 1/2 teaspoon onion powder -

10. 1/2 teaspoon pepper -

11. 1 cup onion and garlic salad croutons, coarsely crushed -

How to cook deliciously - Chicken Artichoke Casserole

1. Stage

Set your oven to 350°F. While it heats, bring a large saucepan to a boil and cook the pasta according to the manufacturer’s instructions. In a large bowl, combine the chicken, artichokes, soup, Parmesan, mayonnaise, garlic, onion powder and pepper. Once the pasta is cooked to al dente, drain it and add it to the chicken mixture. Fold the pasta and chicken mixture together.

2. Stage

Transfer the casserole ingredients to a greased 2 quart baking dish. Sprinkle the crushed croutons over the top and bake the casserole, uncovered, for 25 to 30 minutes until the topping is golden and the filling is heated through and bubbly.