1 lb. pasta, fully cooked and drained (I used small shells.)

1/2 lb. boneless, skinless chicken breasts or thighs, cooked and cubed

1/2 bag frozen spinach, thawed

1 15 oz. can artichoke hearts, drained and chopped

1 C. mayonnaise

1/3 C. sour cream

1 6 oz. bag shredded Parmesan cheese

1 T. horseradish, optional

1/2 t. each salt, black pepper, garlic powder

1/4 t. each nutmeg and cayenne pepper

1/2 C. grated Parmesan cheese, optional

 

Place all of the ingredients, except pasta, in a large bowl and stir until combined. Add pasta and toss to coat. Pour into a 13×9 inch casserole dish. Sprinkle with grated Parmesan if desired. Bake at 350 degrees for 25-30 minutes, until bubbly. (For Stolen Moments style, simply cover the casserole dish with foil and refrigerate. Place in a preheated oven 30 minutes before dinner time.)