Once you’ve popped the casserole into the oven, it only takes 10-15 minutes for it to be ready. Everything is already cooked so you’re just going to get that golden color on the cheese on top of the casserole.
1 lb of short pasta (I used whole grain Fusilli)
1 tbsp olive oil
1 cup chopped onion
3 cloves garlic, minced
1 cup sour cream
4 oz cream cheese, room temperature
3/4 cup Parmesan
1 tsp lemon juice
1 tsp lemon zest
10 oz frozen chopped spinach, thawed and squeezed of excess water
1 (13.5 oz) can artichoke hearts, chopped
2 cups cooked, shredded chicken breasts
1 cup mozzarella
1/2 tsp salt
1 tsp pepper
Preheat oven to 425. Cook pasta and reserve 1/4 cup of the pasta water before you drain the cooked pasta.
Cook onions with oil in a small pan for 8 – 10 minutes. Add garlic and cook for 1 minute.
Mix together sour cream, cream cheese, Parmesan, lemon (juice and zest), onions, and garlic. Add pasta and mix. Stir in spinach, artichokes, chicken, reserved cooking liquid from the pasta, salt, pepper, and 1/2 cup of mozzarella.
Place everything into greased 3 qt casserole dish and place the rest of mozzarella cheese on top.
Bake uncovered until golden brown on top – about 10 – 15 minutes.
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Quick Tip: Leave out the chicken and this makes a tasty side dish!
Thanks to Well Dined for this meal that will quickly become a family favorite!