From Simple and Delicious Magazine
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can condensed cream of chicken soup
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic salad croutons, coarsely crushed
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder, and pepper. Drain pasta; add to chicken mixture.
Transfer to greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
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