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Turn your favorite party dip into a hearty casserole meal that will satisfy EVERYONE!

CHICKEN PARMESAN SPINACH ARTICHOKE BAKE serves 8

3 cups chicken rotisserie chicken **
2 shallots, diced
2 cloves garlic, minced
1 pound fusilli pasta, uncooked
1 jar marinated artichoke hearts, drained well and diced
12 ounce container spinach artichoke dip
1 1/2 cups shredded mozzarella cheese
16 ounces frozen baby spinach, THAWED & SQUEEZED DRY
3 cups homemade chicken stock
1/2 cup grated Parmesan cheese

• Preheat oven to 350°.
• Spray 13×9 baking dish with non-stick cooking spray.
• Mix together the artichoke dip, artichoke pieces, onions, garlic, spinach, chicken pieces and 1/2 cup of the cheese until well blended.
• Add chicken stock and blend well.
• Fold in pasta.
• Cover with foil and bake 35-45 minutes, stirring a time or two.
• Remove foil and sprinkle evenly with remaining mozzarella cheese and the Parmesan.
• Bake 5-10 minutes more until cheese is melted and pasta is tender.
• Let sit 5 minutes before serving.

NOTES:

• You can make this more of a side dish by deleting the chicken pieces.
• Another alternative is to season and grill the chicken first and then shred it. It adds another depth of flavor.