Chicken Artichoke Casserole

Colorful red pepper and green onions brighten every bite of a rich casserole showcasing chicken and artichokes in a cheesy Alfredo sauce.

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

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive 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. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
• 2 Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.