Chicken Italiano
Serves
4
Prep time:
0:30
Baking time:
1:00
Total time:
1:45

Ingredients

Directions

1.

COOK noodles according to package directions; DRAIN; RINSE with hot water.

2.

SPRAY baking dish with non-stick cooking spray; PREHEAT oven to 350°.

3.

In a large mixing bowl, STIR together beaten egg, ricotta, parmesan, mayo, chiles, parsley, thyme, salt and pepper.

4.

In a separate bowl, STIR together chicken, onions and artichoke hearts.

5.

DIVIDE noodles, cheese mixture, chicken mixture and Monterey jack into thirds; in baking dish, LAYER 1/3 of noodles, overlapping slightly, then 1/3 cheese mix, then 1/3 chicken mix, then 1/3 Monterey jack; REPEAT layering twice more.

6.

COVER casserole with lightly sprayed foil; BAKE at 350° until dish is set and edges are bubbly, about 50 to 60 minutes; REMOVE from oven; let STAND 10 minutes before serving.

Garnish with fresh snipped parsley.

From Stoney Point Wine & DIne (1/17/04)
Entered by Tom King via MasterCook
Nutrition

Per Serving (excluding unknown items): 1421 Calories; 75g Fat (46.9% calories from fat); 82g Protein; 108g Carbohydrate; 3g Dietary Fiber; 270mg Cholesterol; 1871mg Sodium. Exchanges: 6 1/2 Grain(Starch); 15 1/2 Lean Meat; 1 Vegetable; 13 1/2 Fat.