Chicken Artichoke Casserole

Here is another recipe from Jess.  I can't wait to try this because I love artichokes!

2 cups uncooked bow tie pasta (She used the mini)

2 cups cubed cooked chicken

1 can (14 oz.) water-packed artichoke hearts, rinsed, drained and chopped

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 cup shredded Parmesan cheese

1 cup mayonnaise

1/3 cup 2% milk

1 garlic clove, minced

1/2 tsp. onion powder

1/2 tsp. pepper

1 cup onion and garlic salad croutons, coarsely crushed

1. Cook pasta according to package directions.

2. Meanwhile, in large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper.

3. Drain pasta; add to chicken mixture.

4. Transfer to a greased 2-qt. baking dish.

5. Sprinkle with croutons.

6. Bake, uncovered, at 350 for 25 to 30 minutes or until heated through.

Photo and recipe courtesy of www.tasteofhome.com