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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I was looking for a way to use leftover roasted chicken Ingredients:
8 ounces cooked pasta (penne, farfalle, rotini) |
2 cups cooked shredded chicken |
1 cup sliced mushrooms |
1/4 cup chopped onion |
1/4 cup artichoke heart, chopped (not marinated) |
1 garlic clove, chopped |
1 tablespoon oil |
1/2 cup parmesan cheese |
1/2 cup mozzarella cheese |
16 ounces alfredo sauce |
Directions:
1. Sauté onion, artichokes and mushrooms in oil, add chicken. Mix cooked pasta, chicken mixture, Parmesan cheese and Alfredo sauce together. Place in a 2 1/2 quart Casserole cover with foil, bake 350o for 40 minutes, remove foil, sprinkle with Mozzarella, bake 10 minutes until cheese melts.
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