Artichoke Chicken Casserole

8oz large chunky pasta

2 carrots – sliced

2 stalks of celery – sliced

1 onion – chopped

1 can quartered artichokes – drained-rinsed

1 can petite diced tomatoes with juice

8oz cream cheese

12oz leftover cooked chicken – cubed

1T± Italian seasoning, salt & pepper

Cook pasta until about half done, drain and rinse in a colander. Saute' carrots, celery and onion in 1T± each: butter, olive oil and balsamic vinegar. Add pasta and cream cheese now so the residual heat will melt the cheese. Add the remaining ingredients, combine and heat in 350° oven 20-30 minutes. . .Lin