Ingredients
2 cups uncooked bow tie pasta2 cups cubed cooked chicken1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup shredded Parmesan cheese1 cup mayonnaise1/3 cup 2% milk1 garlic clove, minced1/2 teaspoon onion powder1/2 teaspoon pepper1 cup onion and garlic salad croutons, coarsely crushed
Preparation
Preheat oven to 350°. 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, until heated through and bubbly, 25-30 minutes.
