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Chicken bake with bread and artichokes
Chicken Bake with Bread and Artichokes
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(cooking time: 1 hr; 8 servings)
Chicken breasts – 2 lb, skinless, deboned, cooked, shredded
Quartered artichoke hearts – 1 14-oz can, drained, chopped
Roasted tomato and garlic pasta sauce – 1 24-oz jar
Mozzarella cheese – 8 0z, shredded, divided
Frozen garlic toast – 1 11-oz package
Pre-heat oven to 400°F/200°C/Gas Mark 6.
Add chicken, artichokes, pasta sauce and 1 ½ cups cheese to a large bowl, mix to combine.
Spray a 13x9 baking pan with cooking spray. Transfer chicken mixture to the pan, spread on the bottom in an even layer.
Cover with toast slices without overlapping, sprinkle with cheese.
Pop in the oven and bake for 15 minutes.
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