Directions:
Preheat oven to 400. Add mix to 3 cups water. Bring to a boil stirring frequently. Simmer for 10 - 15 minutes until pasta is done. Add 1-8oz bar of cream cheese. Stir until blended. Add 1-13oz can of chicken & 1-6oz. jar of marinated artichoke hearts. Pour mixture into an 8x8 casserole dish. Sprinkle with almonds. Bake in oven for 10-15 minutes until almonds are toasted. Serve with a tossed salad and French bread.
Makes approximately 6 servingsIngredients:
Pasta (durum semolina, egg yolk, niacin, iron {ferrous sulphate}, thiamin, mononitrate, riboflavin & folic acid), quick creamer (partially hydrogenated soybean oil, corn syrup solids, sodium caseinate {a milk derivative} mono & diglycerides, sodium cirate, salt, sodium aluminosicilate & carrageenan), spinach, onion, parmesan cheese (aged 10 months or more, pasteurized part skim cows milk, salt, culture, enzymes, & micro crystalline cellulose used for anti-caking), lemon pepper, dill, garlic, jalapeno, & selected spices. Topping - Almonds