Ingredients
- 4 chicken breasts, cooked and shredded
- 1 box linguini, cooked and drained (8oz.)
- 1 can artichoke hearts, drained and chopped
- 12 oz. cheddar cheese, shredded
- 1 small onion, chopped
- 1 small jar black olives
- 1 small jar pimento
- 1 can cream of chicken soup
- 8 oz. sour cream
- 6 oz. chicken broth
Directions
Mix the chicken, linguini, artichoke hearts, cheese, onion, black olives and pimento together. Place in 9x13 inch pan sprayed with non-stick cooking spray. Mix the soup, sour cream and chicken broth together and pour over the chicken. Cover and refrigerate several hours or overnight. Bake at 350 degrees F for 1 hour. Let it set a bit before serving. Freezes and reheats very well.
By Robin from Washington, IA
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