yoghurt Chicken Arichoke Casserole Recipe

Mountain High Yoghurt's Green Initiative


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Cooking With
Yoghurt

Chicken Artichoke Casserole

Hearty appetites welcome! This one has it all: pasta, chicken, delectable veggies,
and cheese.

3 cups dried rotini tricolor pasta
2 teaspoon olive oil
½ cup chopped onion
½ cup chopped celery
2 teaspoons Italian seasoning
herb blend
¼ teaspoon black pepper
¼ teaspoon salt
3 tablespoons flour
4 boneless, skinless chicken breasts, cut into 1-inch pieces
8 ounces baby portabella mushrooms, sliced and stems removed
1 14-oz. can medium artichoke hearts, drained and halved
1 cup shredded Gruyère cheese,
divided
2 cups Plain Mountain High Yoghurt

Cook pasta according to package directions. Drain and set aside.

Warm olive oil in a large skillet and sauté onions and celery for about 4 minutes. Add Italian seasonings, pepper, and salt. Stir. Sprinkle flour evenly over vegetables to coat them. Stir.

Add chicken and cook for about 6 minutes, until no longer pink in the center. Add mushrooms and artichoke hearts. Cook for about 2 minutes and remove from heat.

Add ½ cup of the Gruyère and the yoghurt to the cooked mixture. Combine well with cooked pasta.

Transfer mixture to a large casserole dish coated with olive oil. Sprinkle the top with the remaining ½ cup Gruyère. Bake at 375ºF for about 30 minutes or until golden brown on top.

Makes 8 servings.

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