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ARTICHOKE-BLACK OLIVE CHICKEN BAKE




Source of Recipe


Internet


List of Ingredients




1 1/2 cups uncooked rotini pasta
1 tablespoon olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cups shredded cooked chicken
1 can (14 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 (8 ounces) shredded mozzarella cheese

Recipe



Preheat oven to 350°F. Spray 2-quart round casserole with nonstick cooking spray.

Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat oil in large deep skillet over medium heat until hot. Add onion and pepper; cook and stir I minute. Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian seasoning; mix until combined.

Place half of chicken mixture in prepared dish; sprinkle with half of cheese. Top with remaining chicken mixture and cheese.

Bake, covered, 35 minutes or until hot and bubbly.

Makes 8 servings