Artichoke Chicken Casserole

• 2-3 Tbsp olive oil, divided
• 1/4 cup yellow onion, diced
• salt and pepper to taste
• 4 cloves garlic, chopped
• 1 pound cubed chicken breast
• 1 tsp Italian seasoning
• 1 cup raw quinoa, or 12 oz rigatoni pasta
• 3 Tbsp butter
• 3 Tbsp flour
• 3 cups whole milk
• pinch of nutmeg
• 1 heaping cup grated Parmesan cheese
• 12 ounces artichoke hearts, quartered {I used jarred, packed in oil and drained}
• 1 cup shredded mozzarella cheese

1. In a large skillet heat a Tbsp or two of oil over medium heat and add the onions. Season with a dash of salt and pepper, cook 5 minutes, stirring often. Add garlic and saute until fragrant. Remove to a small bowl and set aside
2. Season the chicken well with salt and pepper. In the same skillet heat another Tbsp of oil over medium heat and add the chicken. Cook through, stirring every few minutes so it cooks thorough. Move from heat.
3. Cook one cup of quinoa, or 12 oz rigatoni al dante. Meanwhile make the sauce and preheat oven to 400 degrees.
4. In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook 3 minutes, constantly whisking. Slowly add the milk and bring to a simmer for 3 minutes, whisking often. Turn heat to low and add nutmeg, 1/2 tsp salt, 1/8 tsp black pepper and parmesan cheese. Turn off heat
5. Grease a 9×13-inch casserole or baking pan. Combine quinoa or drained pasta with chicken, italian seasoning, onion and garlic. Add 3/4 of the sauce to the pasta and stir well. Pour into casserole pan and spread evenly.
6. Scatter artichokes over top then spoon remaining sauce on top. Sprinkle with mozzarella
7. Bake 40 minutes until bubbly all over and golden on top. If the cheese starts to get too brown you can cover with aluminum foil