6 ounces cream cheese
2 cup chicken broth
8 ounces mushrooms, stems removed and sliced thin
8 ounces artichoke, drained and roughly chopped
2 cloves garlic, minced
½ cup grated Italian blend cheese
8 ounces dried pasta
Melt cream cheese til smooth and stir in chicken broth.
Place remaining ingredients, including uncooked pasta, in 8×13” baking dish and toss with cream cheese and broth til coated.
Wrap baking dish with foil and bake at 350*F for 20-25 minutes til noodles are cooked
Prep it for later: Remove the stems from the mushrooms and slice, add to large reusable container or bag. Drain and chop artichokes and add to mushrooms. Add minced garlic and grated cheese.
In another bag, add the cream cheese and chicken broth.
Prepare from prepped: If frozen, thaw in the fridge overnight. Preheat the oven to 350*F. Melt the cream cheese and chicken broth together in a saucepan over medium heat, stirring until smooth. Add the mushrooms, artichoke, minced garlic, grated Italian blend cheese, and dried pasta to an 8×13” baking dish and gently toss to coat with the cream cheese and chicken broth mixture. Wrap the baking dish with foil and bake 20-25 minutes or until the sauce is bubbling and the noodles are cooked through.