Spinach Artichoke Chicken Pasta Casserole

• 12 oz uncooked penne pasta
• 1 lb boneless, skinless chicken breasts, cooked and diced
• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 can (10.5 oz) cream of mushroom soup
• 1 cup sour cream
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mayonnaise
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 tsp black pepper
• 1/2 tsp salt

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta according to package instructions; drain.
3. 3 In a large bowl, combine cooked pasta, chicken, artichoke hearts, and spinach.
4. 4 In another bowl, mix soup, sour cream, mozzarella, Parmesan, mayonnaise, garlic, basil, pepper, and salt.
5. 5 Pour the cheese mixture over the pasta mixture and stir to combine.
6. 6 Transfer to a greased 9x13 inch baking dish.
7. 7 Bake for 30-35 minutes or until bubbly and lightly browned.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• Large mixing bowl
• Oven

Variations

• Add cooked shrimp for a seafood twist.
• Use whole wheat pasta for a healthier option.

Substitutions

• Substitute feta cheese for mozzarella for a tangy flavor.
• If dairy-free, replace sour cream and mayonnaise with dairy-free alternatives.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• For extra flavor, sauté the garlic in olive oil before adding to the cheese mixture.
• Use rotisserie chicken for a quicker preparation.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warm.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge before baking as directed.

Serving Suggestions

• Serve with a side of garlic bread.
• Pairs well with a simple green salad.

FAQ