Creamy Italian Spinach Chicken Bake with Asparagus, Gouda, Sun-dried Tomatoes and Artichoke Hearts

Whew! What a mouthful. And you'll be getting quite a mouthful with this exquisitely tantalizing and hearty dish. This is perfect for those who love the taste of Italy without all the carbs but feel free to toss it with some pasta or dip some bread in the sauce, either way, you won't regret it!

Ingredients:

4 chicken thighs, cooked and chopped into bite-size pieces
1 bunch asparagus chopped, lightly grilled with olive oil and salt
1 1/2 cup sun-dried tomatoes
1 16 oz bag frozen spinach, thawed and drained
1 14 oz artichoke hearts, quartered
22 oz light or regular alfredo sauce (I used about 1 and 1/2 jars of the 15 oz jars but feel free to use more)
2/3 cup chopped gouda cheese
8 oz pre-packaged shredded Six Italian cheese mixture (parmesan, mozzarella, provolone, asiago, romano, and fontina)
Black pepper
Rosemary
Basil

Directions:

Preheat oven to 350 degrees.
In a large casserole dish, drizzle a bit of the alfredo sauce on the bottom. Sprinkle a few of the artichoke hearts on top of the sauce, followed by a bit of the chicken, sun-dried tomatoes, asparagus, spinach and Six Italian cheese. Drop a few pieces of the chopped gouda evenly throughout the mixture. Repeat this until all of the ingredients are used. Top with black pepper, rosemary and basil. Bake for 25-28 minutes.