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Artichoke and Chicken Casserole

TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD: 6 servings.
With a flavor that’s similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. —Amy Nutoni, La Crescent, Minnesota

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

Directions

  • 1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
  • 2. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts

1 cup: 614 calories, 41g fat (9g saturated fat), 70mg cholesterol, 1085mg sodium, 33g carbohydrate (2g sugars, 2g fiber), 26g protein.

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