Ingredients:
1 tablespoon olive oil
1 cup chopped red bell pepper
1⁄4 cup sliced green onions (4 medium)
3 cups chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained, chopped
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup shredded Asiago cheese (4 oz)
1⁄2 cup reduced-fat mayonnaise
1 1⁄2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed Additional sliced green onions, if desired

Method:
1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.

2 In 6-inch skillet, heat oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften.

3 In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.

4 Bake 30 to 35 minutes or until hot and bubbly. Sprinkle with additional sliced green onions.

Notes and Tips:
If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar. Use regular canned artichoke hearts for this recipe, not the bmarinated ones. Artichoke hearts are available in several sizes. Choose the least expensive, as they are chopped in this recipe.

chicken artichoke casserole recipe