|I almost always use Cavatappi pasta. It's an excellent casserole pasta|
2 tsp. olive oil
1/2 c. onion, diced
2 cloves garlic, minced
Salt and Pepper
1 can artichoke hearts, drained and chopped
1 (8 oz.) box frozen chopped spinach, thawed and squeezed dry
1 c. diced Mexican style tomatoes
1 (8oz.) pkg. cream cheese, softened
1/2 c. sour cream
1/2 c. chicken broth
1/2 c. half and half
1 c. Parmesan Cheese, grated
2 Tbsp. hot sauce (optional)
Preheat oven to 350 degrees.
Coat a 9 x 13 baking dish with non-stick spray.
In a large skillet heat the oil over medium high heat. Toss in the diced onion and cook about 5 minutes until the onion is soft and slightly translucent. Add the garlic and cook 1 minute more. Now add the cooked chicken and stir until the chicken is heated. Add the cream cheese and sour cream, cooking until they are melted and incorporated into the mixture. Add the artichokes, spinach, tomatoes, chicken broth, 1/2 and 1/2, Parmesan cheese and hot sauce. Mix well until all ingredients are blended in.
Bake for 15-20 minuted until it is bubbly around the edges.