ARTICHOKE CHICKEN PASTA BAKE

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Artichoke Chicken Pasta Bake image

I found this recipe in a quilting book by Lynette Jensen, the founder of Thimbleberries. This is one of her personal recipes. Don't let the long list of ingredients fool you, it's easy-peasy.It is absolutely to die for!

Provided by Eve Bursey @ebursey

Categories     Pasta

Number Of Ingredients 14

3 cup(s) cooked chicen, diced
1(14 oz) can(s) artichoke hearts in water,drained & chppd
1 teaspoon(s) mince dried onion
1/4 teaspoon(s) tabasco sauce
1/4 teaspoon(s) marjoram, dried
1 can(s) cream of chicken soup
1/2 cup(s) mayonnaise
1/2 cup(s) sour cream
13 ounce(s) can evaporated milk
1 cup(s) mozzarella cheese, shredded
1 clove(s) garlic, minced
12 ounce(s) pkg. bow tie pasta, cooked
1 cup(s) cheddar cheese, grated
1 cup(s) parmesan cheese, grated

Steps:

  • In large bowl mix all ingredients reserving 1/2 cup Parmesan AND 1 cup cheddar.
  • Butter a 9x13 pan.Pour ingredients in pan. Sprinkle Parmesan and cheddar on top.
  • Bake 30 minutes at 400 degrees, or till bubbly. Garnish with paprika or parley.

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