Spinach Artichoke Chicken Casserole
|Chicken||12 Ounce, chopped into small pieces|
|Short pasta||8 Ounce (Such As Ziti)|
|Frozen spinach||10 Ounce (Defrosted And Drained)|
|Quartered artichoke hearts||14 Ounce (Drained)|
|Garlic||2 Clove (10 gm), finely chopped|
|Pecorino romano cheese||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Cheddar cheese||1⁄2 Cup (8 tbs)|
|Softened cream cheese||1⁄2 Cup (8 tbs)|
|Light mayonnaise||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
Cook the pasta one minute shy of the package instructions, then toss it with olive oil or nonstick spray and set it aside.
In a large nonstick skillet, over a medium high heat, add the chicken with a tablespoon of oil and salt and pepper to taste then sauté for about 5 minutes, or until the chicken just starts to brown on all sides then push the chicken to one side of the pan.
Add the spinach and garlic to the empty space in the pan and sauté for 2 minutes. If the pan gets too dry, add a few tablespoons of water as needed.
Add the artichokes and stir to combine, then add the milk, sour cream, cheddar, cream cheese, mayo, and pecorino Romano cheese and stir allowing the cheeses to melt and blend together. Simmer slowly for 2 minutes, then stir in the cooked pasta and simmer for another minute to blend all the ingredients.
Pour the contents of the pan into a greased baking dish and top with grated cheese and paprika and place under the broiler for 2 to 5 minutes or until the top is golden and crispy.