Mediterranean Baked Chicken

• 6 ounces uncooked rotini pasta (spiral pasta)
• 14 cup butter or 14 cup margarine
• 3 large shallots, minced
• 14 cup flour
• 1 (14 1/2 ounce) can ready-to-serve chicken broth
• 3 cups sliced fresh mushrooms
• 4 ounces shredded swiss cheese
• 3 cups chopped cooked chicken
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 12 cup sun-dried tomato packed in oil, drained, chopped
• 2 tablespoons chopped fresh parsley

1. Heat oven to 375F Spray 2-quart casserole with nonstick cooking spray.
2. Cook rotini to desired doneness as directed on package.
3. Meanwhile, melt butter in large saucepan over medium-high heat.
4. Add shallots; cook and stir 1 minute.
5. Stir in flour; cook 30 seconds.
6. With wire whisk, stir in broth.
7. Add mushrooms.
8. Bring to a boil.
9. Cook 3 to 4 minutes or until thickened, stirring occasionally.
10. Remove from heat; stir in cheese until melted.
11. Drain rotini.
12. Add rotini, chicken, artichoke hearts, tomatoes and parsley to mushroom mixture; mix gently.
13. Spoon into spray-coated casserole.
14. Bake for 25 to 30 minutes or until thoroughly heated and bubbly.
15. Garnish with fresh parsley.

rotini pasta, butter, shallots, flour, readytoserve chicken broth, mushrooms, swiss cheese, chicken, tomato, parsley

Taken from www.food.com/recipe/mediterranean-baked-chicken-318284 (may not work)