| 1 | tablespoon olive oil |
| 1 | cup chopped red bell pepper |
| 1/4 | cup sliced green onions (4 medium) |
| 3 | cups chopped cooked chicken |
| 1 | can (14 oz) artichoke hearts in water, drained, chopped |
| 1 | container (10 oz) refrigerated reduced-fat Alfredo pasta sauce |
| 1 | cup shredded Asiago cheese (4 oz) |
| 1/2 | cup reduced-fat mayonnaise |
| 1 1/2 | cups Romano cheese croutons (from 5-oz bag), coarsely crushed |
- 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
- 2 Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.