Artichoke Olive Chicken Bake Recipe
Ingredients
| Rotini | 1 1/2 Cup (16 tbs), uncooked | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Green bell pepper | 1/2 To taste, chopped | |
| 2 cups shredded cooked chicken | ||
| Diced tomatoes | 1 Can (10oz), undrained | |
| Artichoke hearts | 1 Can (10oz), quartered | |
| Black olives | 1 Can (10oz), drained | |
| Italian seasoning | 1 Teaspoon, dried | |
| Shredded mozzarella cheese | 2 Cup (16 tbs) | |
Directions
GETTING READY
1) Preheat oven to 350 degree.
2) Take a 13 x 9 inch baking dish and spray with a nonstick cooking spray.
3) Cook pasta according to package direction, drain, and keep aside.
MAKING
4) Take a skillet, heat oil, and stir in onion and pepper.
5) Add chicken, tomato with juice, pasta, Italian seasoning, olives, and artichokes.
6) Mix everything and arrange half of the chicken mixture in the prepared dish.
7) Sprinkle with cheese and top with another layer of chicken mixture and cheese.
8) Cover and bake for 35 minutes.
SERVING
9) Garnish with basil and serve.
1) Preheat oven to 350 degree.
2) Take a 13 x 9 inch baking dish and spray with a nonstick cooking spray.
3) Cook pasta according to package direction, drain, and keep aside.
MAKING
4) Take a skillet, heat oil, and stir in onion and pepper.
5) Add chicken, tomato with juice, pasta, Italian seasoning, olives, and artichokes.
6) Mix everything and arrange half of the chicken mixture in the prepared dish.
7) Sprinkle with cheese and top with another layer of chicken mixture and cheese.
8) Cover and bake for 35 minutes.
SERVING
9) Garnish with basil and serve.
Chef
