Chicken Artichoke Bake

Chicken Breast (cooked), no skin, 1 unit (yield from 1 lb ready-to-cook 2 cups
Olive Oil, 1 tbsp
Onions, raw, .33 cup, chopped
Cloves, ground, 1 tbsp
Mushrooms, cooked, 1 cup pieces
Artichokes, frozen or canned but not marinated, 2 package (14 oz total)

Barilla Plus Rotini (2 oz, 56 grams), 8 oz or 1 cup

Spinach, frozen, 1 package (10 oz) yields or fresh
Canned Diced tomatoes, 4 cup

Egg white, fresh, 3 large
Milk, 2%, 1.25 cup
*Colby and Monterey Jack Cheese shredded, 2 cup
Parmesan Cheese, grated, .25 cup

Fiber One Multigrain Bread (2 slices), 1 serving

makes about 10 One cup servings. Maybe served with a side salad!

Cook as directed on box, Barilla Plus Rotini (2 oz, 56 grams), 1 cup dry. I break rotini in half before cooking to spread it out more.

saute in olive oil
Chicken Breast (cooked), no skin, 1 unit (yield from 1 lb ready-to-cook 2 cups
Onions, raw, .33 cup, chopped
Cloves, ground, 1 tbsp
Mushrooms, cooked, 1 cup pieces
Artichokes, frozen or canned but not marinated, 2 package (14 oz total)

stir in
Spinach, frozen, 1 package or fresh(10 oz)
Canned Diced tomatoes, 4 cup add basil, parsley, italian seasoning and 1/4 tsp of dried red peppers REMOVE FROM HEAT LET COOL WHILE PREPARING NEXT STEP

In large bowl combine
Egg white, fresh, 3 large
Milk, 2%, 1.25 cup
*Colby and Monterrey Jack Cheese shredded, 2 cup
Parmesan Cheese, grated, .25 cup
Now Mix in filling and place in buttered rectangular casserole dish (9 X 13) Bake at 350* covered for 30 minutes
Meanwhile toast Fiber One Multigrain Bread (2 slices), 1 serving Make into bread crumbs ADD TO CASSEROLE AFTER 30 MINUTES THEN LEAVE UNCOVERED ALSO TOP WITH MORE Parmesan Cheese, grated, .25 cup AND SPRINKLE PAPRIKA ON TOP BAKE ABOUT 10 TO 15 MORE MINUTES UNCOVERED


Serving Size: makes about 10 One cup servings