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Jalapeno Artichoke Dip Casserole

Jalapeno Artichoke Dip Casserole

Creamy, cheesy, spicy homemade artichoke dip with chicken and pasta thrown in!
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Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 1 lb Short Pasta
  • 1 lb Chicken Thighs boneless, skinless
  • 1½ qt Chicken Broth divided
  • 2 8oz bricks Cream Cheese
  • 1 Jalapeno diced
  • 1 12oz jar Marinated Artichoke Hearts chopped
  • 2 cup Mozzarella Cheese shredded, divided
  • 1 cup Parmesan Cheese shredded, divided
  • 1 cup Heavy Cream
  • 1 tsp Parsley

Instructions
 

  • Prepare all of the ingredients. Start water boiling for pasta.
  • In sauce pan over medium-high heat, add chicken and one quart of chicken broth. Let boil for 10 minutes. Then remove chicken and chop.
  • Once water is boiling, add pasta and cook for half of time listed on package. Drain in colander and transfer to 13x9 baking dish.
  • In a bowl, combine cream cheese, jalapenos, artichokes, heavy cream, remaining chicken broth, cooked chicken, and half of mozzarella cheese. Transfer to baking dish with pasta, and stir to combine. Sprinkle with remaining mozzarella cheese, parmesan cheese and parsley. Bake in oven for 25 minutes.
Keyword artichokes, bakes, casseroles, Chicken, cream cheese, jalapeno, Pasta, pasta dishes
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