Chicken and Artichoke Casserole Tia's Style!

Ingredients

• 1 34 cups marinated artichoke hearts
• drained and chopped
• 34 cup light mayonnaise (I use Hellmans Light)
• 4 boneless skinless chicken breasts
• 1 teaspoon Dijon mustard
• 2 pinches red pepper flakes
• 1 small onion
• diced
• 1 (15 ounce) candiced tomatoes with onion and garlic
• drained and juice squeezed
• reserve juice
• 12 cup swiss cheese
• shredded
• fresh lemon juice (I use the end of a small lemon)
• 8 ounces penne pasta
• pepper
• cajun spices
• 2 tablespoons half & half light cream
• 14-12 teaspoon hot sauce
• 1 cup peas
• thawed
• 34 cup parmesan cheese

Instructions

1. Cook pasta al dente according to directions on the box.
2. Reserve water after draining.
3. Add chicken, pepper, cajun spice and leftover tomato juice to the pasta water.
4. Bring to boil for 10 minutes.
5. Remove from heat and let chicken cook with lid on 20 minutes.
6. Check for doneness -- if not cover and continue to let cook for another 10 minutes.
7. Cut chicken into cubes.
8. Preheat oven to 375.
9. In a bowl, combine all the ingredients, pasta and add chicken.
10. In a 11x13 pan sprayed with Pam add all the ingredients.
11. Bake covered for 30 - 40 minutes until heated through.
12. You can make this ahead and refrigerate until your ready -- cooking time will be longer to heat through.