adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken, Spinach and Artichoke Pasta Bake
Chicken, Spinach and Artichoke Pasta Bake
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 25 minutes
Cheesy spinach-artichoke chicken casserole, a new favorite inspired by the classic dip.
Ingredients:
  • 8 oz uncooked rotini pasta (about 2 1/3 cups)
  • 1 tablespoon olive oil
  • 1 package (20 oz) boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 tablespoon finely chopped garlic (3 cloves)
  • 3/4 cup mayonnaise
  • 1 cup sour cream
  • 1 cup milk
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup grated Parmesan cheese
  • 1 can (14 oz) small artichoke hearts, drained and coarsely chopped
  • 1 box (10 oz) Cascadian Farm™ frozen organic chopped spinach, thawed and squeezed to drain
  • 1 cup roasted red bell peppers, drained and finely chopped (from 16-oz jar)
  • 2 cups shredded Monterey Jack cheese (8 oz)
Instructions:
  • Preheat oven to 350°F and generously coat a 13x9-inch (3-quart) baking dish with cooking spray. Follow package instructions to cook and drain the pasta, then set it aside.
  • In a large nonstick skillet, heat oil over medium-high heat. Season chicken with salt and pepper, then cook in oil for 5 to 7 minutes until no longer pink. Remove chicken and set it aside. Lower heat to medium, add onion and garlic to the same skillet, and cook for 2 to 3 minutes until tender.
  • Combine mayonnaise, sour cream, and milk in a large bowl, and whisk until smooth. Add onion mixture, crushed red pepper flakes, Parmesan cheese, artichoke hearts, spinach, roasted red bell peppers, and Monterey Jack cheese. Mix well before adding pasta and chicken. Stir until everything is evenly combined, then transfer the mixture to a baking dish.
  • Bake for 40-45 minutes or until the cheese is gooey and the casserole is piping hot.
  • To prepare ahead and bake later: Line a 13x9-inch (3-quart) baking dish with 2 layers of plastic wrap, allowing extra wrap for full closure. Spread mixture in a large shallow pan; cool entirely, covered, in the fridge for 30 to 45 minutes. Transfer the cooled mixture to the baking dish, add another layer of plastic wrap, and freeze for about 8 hours until solid. Place the frozen casserole in a labeled 2-gallon resealable freezer bag, removing excess air, and freeze for up to three months. When ready to bake: Grease a 13x9-inch (3-quart) baking dish with cooking spray. Unwrap the casserole, place it in the dish, cover tightly with foil, and thaw completely in the fridge for 24 to 48 hours. Preheat the oven to 350°F, then uncover and bake for 50 to 60 minutes until the casserole is heated through to 165°F in the center.

Similar Recipes