Originally From
Chicken Artichoke Casserole
colleen.montelongo wants to cook this
8
- 3 cups dried rotini tricolor pasta
- 2 teaspoon olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- 3 tablespoons flour
- 4 boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 ounces baby portabella mushrooms, sliced and stems removed
- 1 14-oz. can medium artichoke hearts, drained and halved
- 1 cup shredded Gruyère cheese,
- 2 cups Plain Mountain High Yoghurt
