Recipes

MIO Recipe Roundup Contest Submission

• 1 (10 oz.) pkg. frozen chopped spinach
• 1 can artichoke hearts, drained
• 3 cloves garlic, minced
• 3 cups shredded mozzarella cheese
• 1 cup freshly grated Parmesan cheese
• 1 ½ cups Hiland Sour Cream
• 1 ½ cups Garden Club Mayonnaise
• 2 tsp. Head Country Championship Seasoning
• 1 bag (20 oz.) Fast Classics Flame Roasted Chicken Breast
• 12 oz. mini penne pasta

Instructions

1. Thaw spinach and drain very well; chop with artichoke hearts and garlic.
2. In a large bowl, combine cheeses, sour cream and mayonnaise.  Add spinach mixture and Head Country Seasoning. 
3. Boil pasta according to package directions; rinse and drain well.  Meanwhile, cook chicken breast according to package directions (microwave method only takes 4 minutes!).  Slice cooked chicken breast thinly, and then add with pasta to mixture in bowl.  Mix gently to combine well. 
4. Lightly spray a 9 x 13 x 2-inch casserole dish with non-stick cooking spray; spoon mixture into casserole dish.  Cover and bake for 45 minutes in preheated 325-degree oven.  

Yield:  10 to 12 servings. 

Susan’s Tip: Serve with a green salad. Enjoy!

Filed Under

• Poultry