Artichoke Chicken Pasta Bake

Artichoke Chicken Pasta Bake

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Eve Bursey


I found this recipe in a quilting book by Lynette Jensen, the founder of Thimbleberries. This is one of her personal recipes. Don't let the long list of ingredients fool you, it's easy-peasy.It is absolutely to die for!


★★★★★ 1 vote

25 Min
30 Min


  • 3 c
    cooked chicen, diced
  • 1(14 oz) can(s)
    artichoke hearts in water,drained & chppd
  • 1 tsp
    mince dried onion
  • 1/4 tsp
    tabasco sauce
  • 1/4 tsp
    marjoram, dried
  • 1 can(s)
    cream of chicken soup
  • 1/2 c
  • 1/2 c
    sour cream
  • 13 oz
    can evaporated milk
  • 1 c
    mozzarella cheese, shredded
  • 1 clove
    garlic, minced
  • 12 oz
    pkg. bow tie pasta, cooked
  • 1 c
    cheddar cheese, grated
  • 1 c
    parmesan cheese, grated

How to Make Artichoke Chicken Pasta Bake


  1. In large bowl mix all ingredients reserving 1/2 cup Parmesan AND 1 cup cheddar.
  2. Butter a 9x13 pan.Pour ingredients in pan. Sprinkle Parmesan and cheddar on top.
  3. Bake 30 minutes at 400 degrees, or till bubbly. Garnish with paprika or parley.

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About Artichoke Chicken Pasta Bake

Course/Dish: Pasta
Other Tag: Healthy

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