Artichoke Olive Chicken Bake Recipe

Ingredients for Artichoke Olive Chicken Bake

• 1 pound pasta
• Olive Oil
• 1 medium onion, chopped
• Green Pepper
• Cooked Chicken
• Italian Style Diced Tomatoes
• 1 (14-ounce) can artichoke hearts, drained and chopped
• Black Olives
• Italian Seasoning
• Salt And Pepper
• Mozzarella Cheese

How to Make Artichoke Olive Chicken Bake

1. Preheat oven to 350°F (175°C).
2. Spray a 2-quart casserole dish with cooking spray.
3. Cook 1 pound of pasta according to package directions. Drain and set aside.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
5. Add 1 medium onion, chopped, and 1 bell pepper, chopped. Cook and stir for 1 minute.
6. Add cooked pasta, 1 (14-ounce) can artichoke hearts, drained and chopped, 1 (4-ounce) can sliced olives, drained, 1 cup cooked chicken, diced, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, salt and pepper to taste.
7. Stir until well combined.
8. Place half of the chicken and pasta mixture in the prepared casserole dish. Sprinkle with 1/2 cup shredded mozzarella cheese.
9. Top with the remaining chicken mixture and the remaining 1/2 cup mozzarella cheese.
10. Bake, covered, for 35 minutes. Uncover and bake for an additional 5 minutes, or until cheese is melted and bubbly.