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. 1 container(7oz) of pesto
. 14 oz raditore(or rotini) pasta cooked and drained (I like whole wheat)
. 2 cups cooked chicken breast (pre-cooked in package)
. 1 can cream of chicken soup
. 14.5oz can Hunt’s diced tomatoes w/roasted garlic
. 2/3 cup feta cheese
. 14oz can quartered artichoke hearts (rinse)
. 1/2 cup parmesan for top

Combine all ingredients (except parmesan) in large bowl,leaving artichokes last and lightly tossed in. Spoon mixture into lightly greased baking dish. Sprinkle with parmesan.
Bake @ 350 for 35-40 minutes.

All measurements are approximate, and sometimes I add a couple of cloves of chopped garlic, extra tomatoes, etc. As with all casseroles, it tastes even better the next day after you re-heat it.

notes: I had some raw chicken breast in the freezer so I cooked up to substitute for the pre-cooked package. I also added some bread crumbs to the top to give some added crunchiness. To finish the meal off, I made a quick garlic bread and we were ready to go. This casserole is kickassa-rolin into my cookbook!

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