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We had a leftover rotisserie chicken and I wanted to re-imagine it into a chicken casserole. I'll be sure to add this one in our rotation.

Chicken and Artichoke Bake

This meal is a show stopper. It's loaded with veggies. Instead of using whole wheat pasta, use bean pasta or spaghetti squash.
Course Dinner, Lunch, Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6


  • 1/2 Baby Puree/ Finger Foods
  • 2 cans About FMK
  • 1 can Comedy/Humor Keep the oil
  • 1 Onion diced
  • 1 bell pepper
  • 1/2 package Breastfeeding
  • 8 oz Back to School Shredded
  • 1 package Spinach I used fresh. I added as much as I could fit.
  • 1 cup Whole yogurt or Greek yogurt
  • 3 cloves garlic
  • 2 TBSP olive oil
  • 1 TSP salt
  • 1/2 TSP Pepper


  1. Preheat the oven to 400 degrees.
  2. On a large skillet, pre-heat your oil and sautee your onions for 5 min.
  3. Boil your water for pasta and follow the instructions for your pasta.
  4. Add your peppers and garlic. And, cook for another five minutes.
  5. Cut up your chicken into small pieces.
  6. Add the roasted tomatoes with oil, artichoke, salt and pepper and cook for another five minutes. Add spinach and cook for another 2 minutes.
  7. Remove from heat, add yogurt and mix. Add everything to your casserole dish.
  8. Add cheese on top of dish and put in oven for 10 minutes. When cheese has melted, serve with pasta.