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Cheesy Artichoke Casserole
Allison Thompson
A delicious dish for your Crock Pot.
Ingredients
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
1 jar roasted red peppers, drained and chopped
1 can (15 ounces) artichoke hearts, drained and chopped
1 package (8 ounces) processed American cheese
1 1/2 cups grated cheddar cheese
1/2 cup Parmesan cheese
1 can (10 ounces) cream of mushroom soup
2 teaspoons Worcestershire sauce
8 ounces pasta, cooked
Salt and pepper, to taste
Directions
Combine all the ingredients in a Crock Pot except the pasta and cheeses. Cover and cook on low for seven to eight hours. About 30 minutes before serving, add the American, cheddar and Parmesan cheeses and the hot pasta. Season with salt and pepper.
Suggestions
Serve with a salad and fresh, hot rolls.