Lemon Chicken Pasta Casserole
This recipe was contributed by Meme Inge from Living Well Kitchen, as part of the Healthy Aperture blogger partnership.
Lemon Chicken Pasta Casserole
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings
Ingredients
- 1 pound chicken breast cut up
- 1 cup diced onion about 1 small onion
- 1 TBSP minced garlic about 2 cloves
- 2 TBSP olive oil
- 3 TBSP lemon juice about 1 lemon
- ½ tsp dried oregano
- ¼ dried basil
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 ounces pasta about 3 cups cooked
- 1 15 ounce can quartered artichoke hearts, drained
- ¼ cup grated Parmesan cheese about 1 ounce
Instructions
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Put chicken, onion, garlic, olive oil, lemon juice, dried oregano, dried basil, salt, and black pepper in a zip top bag. Mix together, and refrigerate for at least an hour or overnight.
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When you’re ready to prepare, preheat oven to 350*F.
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Toss together chicken mixture, pasta, and artichoke hearts. Transfer to an 8 or 9 inch baking dish (about 2 quarts) and cover. Place casserole dish on a baking sheet and transfer to preheated oven. Bake for 50 minutes, stirring halfway through cooking.
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Uncover, sprinkle with cheese, and bake uncovered for 5 minutes until cheese melts. Enjoy!