Ingredients for Artichoke Olive Chicken Bake
- 1 pound pasta
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 1 cup cooked chicken, diced
- 0 Italian Style Diced Tomatoes
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (4-ounce) can sliced black olives, drained
- 0 Italian Seasoning
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Artichoke Olive Chicken Bake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Artichoke Olive Chicken Bake
- Preheat oven to 350°F (175°C).
- Spray a 2-quart casserole dish with cooking spray.
- Cook 1 pound of pasta according to package directions. Drain and set aside.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add 1 medium onion, chopped, and 1 bell pepper, chopped. Cook and stir for 1 minute.
- 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.
- Stir until well combined.
- Place half of the chicken and pasta mixture in the prepared casserole dish. Sprinkle with 1/2 cup shredded mozzarella cheese.
- Top with the remaining chicken mixture and the remaining 1/2 cup mozzarella cheese.
- Bake, covered, for 35 minutes. Uncover and bake for an additional 5 minutes, or until cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
16g
Fat
24g
Carbs
8g
