Mediterranean Chicken Bake

This quick casserole includes great flavors like artichokes, tomatoes and olives. Tossed together in with chicken, pasta and cheese it takes boring chicken casserole to a new (delicious) place. It’s an amazing meal for a busy weeknight. You could use any leftover chicken you’ve already cooked, shred up a rotisserie chicken or quickly cook up some fresh chicken to use in this dish. I paired this with my Pear and Feta Salad and some hearty rolls for a perfect easy Friday night meal. Yum yum!

Mediterranean Chicken Bake

1 lb uncooked rotini pasta
1 T olive oil
1 medium onion, chopped
1/2 green bell pepper, chopped
2 C shredded cooked chicken
1 can (14.5 oz) diced tomatoes, undrained
1 can (14 oz) artichoke hearts, drained and quartered (I used pre-quartered hearts marinated in oil – cause they have awesome flavor already packed in)
1 can (6 oz) sliced black olives, drained
1 1/2 teaspoons dried Italian seasoning
2 cups shredded mozzarella cheese (or a blend of parmesan and mozzarella)

Preheat oven to 350°. Spray a 3-quart casserole dish with nonstick spray.

Cook pasta according to package directions. Drain and set aside.

Meanwhile, heat oil in a large deep skillet over medium heat until shimmery. Add onion and pepper; cook until slightly softened – about 1 minute. Add chicken, tomatoes with juice, pasta, artichokes, olives and Italian seasoning; mix until combined.

Place half of the chicken mixture in prepared dish; sprinkle with half the cheese. Top with remaining chicken mixture and top with cheese.

Bake, covered (spray your foil with nonstick spray so it doesn’t just glue itself to all your cheesy topping), 35 minutes or until hot and bubbly.