Chicken Artichoke Casserole and Roasted Fresh Carrots

This casserole tastes similar to artichoke dip and is rich and comforting on a chilly fall night. The carrots are so delicious. Grandpa Pat gave me a bunch from his garden so I used those. 

Chicken Artichoke Casserole

Serves: 6

Ingredients

2 cups uncooked bow tie pasta

2 cups cubed cooked chicken(I was short on time so I used 2 cans of canned chicken)

1 can water-packed artichoke hearts, rinsed, drained and chopped

1 can condensed cream of chicken soup, undiluted

1 cup shredded Parmesan cheese

1 cup mayonnaise

1/3 cup 2% milk

1 garlic clove, minced

1/2 tsp onion powder

1/2 tsp pepper

1 cup onion and garlic(I used garlic and butter) salad croutons, coarsely crushed

Directions

Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken , artichokes , soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.

Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. 

Roasted Fresh Carrots

Ingredients

3 Tbsp EVOO

8-10 large carrots, peeled and cut in slices

Kosher salt

Dill or Parsley

Directions

Preheat oven to 400 degrees

Put carrots in a ziploc bag and drizzle with EVOO

Shake the bag to coat the carrots

Place carrots in a single layer on a baking sheet

Sprinkle with salt to your liking

Place in preheated oven for 25-30 minutes

Remove from oven and sprinkle with either dill or parsley(I used dill)