Lemon Chicken Pasta Casserole is an easy meal that comes together quickly with a few make-ahead tips
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
1poundchicken breastcut up
1cupdiced onionabout 1 small onion
1TBSPminced garlicabout 2 cloves
3TBSPlemon juiceabout 1 lemon
1/4tspground black pepper
4ouncespastaabout 3 cups cooked, cooked
15ouncecan quartered artichoke heartsdrained
1/4cupgrated Parmesan cheeseabout 1 ounce
Put chicken, onion, garlic, olive oil, lemon juice, dried oregano, dried basil, salt, and black pepper in a zip top bag. Mix together, and refrigerate for at least an hour or overnight.
When you're ready to prepare, preheat oven to 350*F.
Toss together chicken mixture, pasta, and artichoke hearts. Transfer to an 8 or 9 inch baking dish (about 2 quarts) and cover.
Place casserole dish on a baking sheet and transfer to preheated oven. Bake for 50 minutes, stirring halfway through cooking.
Uncover, sprinkle with cheese, and bake uncovered for 5 minutes until cheese melts.
Serve with extra cheese, lemon juice, and salt if desired. Enjoy!
*You can make the pasta before preheating the oven if desired, but it's best to use cooled cooked pasta. If I don't have leftover, I'll cook a batch when I'm already in the kitchen marinating the chicken. Then just refrigerate until you're ready to assemble
Recipe from Living Well Kitchen https://blog.memeinge.com/lemon-chicken-pasta-casserole/