With a flavor that’s similar to artichoke dip, this rich and comforting chicken entree will warm you up on chilly nights.
—AMY NUTONI LA CRESCENT, MN
PREP: 20 MIN. • BAKE: 25 MIN. • MAKES: 6 SERVINGS
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
1. Preheat oven to 350°. Cook pasta according to the package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to the chicken mixture.
2. Transfer to a greased 2-qt. baking dish. Sprinkle with the croutons. Bake, uncovered, 25-30 minutes or until heated through.
TOP TIP
Have cooked cubed chicken at the ready: When chicken parts are on sale, buy an extra package or two. Bake them in the oven then cool. Remove skin, bones and fat from chicken and cut meat into cubes or shred with two forks. Package one or two cups of meat in a resealable freezer bag, label, date and freeze. You’ll have chicken for your favorite casseroles at your fingertips whenever you need it.