Mediterranean Baked Chicken

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“From Pillsbury Pasta cookbook”
READY IN:
1hr 50mins
SERVES:
5
YIELD:
5 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F Spray 2-quart casserole with nonstick cooking spray.
  2. Cook rotini to desired doneness as directed on package.
  3. Meanwhile, melt butter in large saucepan over medium-high heat. Add shallots; cook and stir 1 minute. Stir in flour; cook 30 seconds. With wire whisk, stir in broth. Add mushrooms. Bring to a boil. Cook 3 to 4 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese until melted.
  4. Drain rotini. Add rotini, chicken, artichoke hearts, tomatoes and parsley to mushroom mixture; mix gently.
  5. Spoon into spray-coated casserole. Bake for 25 to 30 minutes or until thoroughly heated and bubbly.
  6. Garnish with fresh parsley.

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