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Chicken Spinach Artichoke Casserole

Alyssa Rivers, The Recipe Critic
  • 50 minutes
  • Serves 8

INGREDIENTS

1

package (16 ounces) favorite pasta (I used rigatoni)

2 cups

cubed chicken, cooked

2 cups

shredded Italian cheese blend, divided

2 cups

fresh baby spinach

2 8 ounce cans

quartered artichoke, drained

Garlic Alfredo Sauce:

1/2 cup

butter

1 pint

heavy whipping cream (2 cups)

4 oz

cream cheese

1/2 tsp

minced garlic

1 tsp

garlic powder

1 tsp

italian seasoning

1/4 tsp

salt

1/4 tsp

pepper

1 cup

grated parmesan cheese