ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
- Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
- Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
ARTICHOKE--CHICKEN CASSEROLE
This is an easy dish, but nice enough for company. My bunko group raved about it! Serve it with a Ceasar salad and crusty bread. I got it from Meals.com - no author was listed.
Provided by PMP9512
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Cook chicken (any way you choose),cool and shred.
- Saute mushrooms and green onions in butter.
- Sprinkle with garlic salt.
- In a bowl, combine chicken, artichokes, and mushrooms/onions.
- In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
- Fold into the chicken mixture and sprinkle with Parmesan cheese.
- Place mixture into a 2 quart casserole.
- Bake for 30 minutes.
CHICKEN AND ARTICHOKE CASSEROLE
This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!
Provided by VLizzle
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
- In a large skillet, melt butter over medium-high heat.
- Add garlic and shallots, cook 2 minutes, stirring occasionally.
- Stir in wine and cook 3 minutes.
- Stir in cream and simmer 5 minutes.
- Add cream cheese and Parmesan cheese, stir until combined.
- Stir in chicken, artichokes, spinach, salt and pepper.
- Remove from heat and spoon into prepared casserole dish.
- In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
- Sprinkle evenly over casserole.
- Bake for 30 minutes or until lightly browned.
KALE AND ARTICHOKE CHICKEN CASSEROLE
"This is a riff on artichoke dip, one of my favorite party dips. It's hearty - and healthy!" says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon.
- Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
- Add the kale, artichokes and cayenne to the sauce, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
- Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes.
KALE AND ARTICHOKE CHICKEN CASSEROLE
Provided by Valerie Bertinelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
- Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 3 tablespoons of the Parmesan.
- Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.
CHICKEN ARTICHOKE BAKE
The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.-Todd Richards, West Allis, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper., Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.
Nutrition Facts : Calories 659 calories, Fat 39g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1666mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
ARTICHOKE CHICKEN CASSEROLE
This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.-Roberta Green, Hemet, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 540 calories, Fat 41g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1021mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
ARTICHOKE AND CHICKEN CASSEROLE
With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.
Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
CHICKEN ARTICHOKE CASSEROLE
This is a family favorite. My mother found this recipe years ago and it's so delicious.
Provided by Bev
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
- Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
- Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 20.7 g, Cholesterol 142.7 mg, Fat 42.5 g, Fiber 1.5 g, Protein 43.5 g, SaturatedFat 11.9 g, Sodium 1075.6 mg, Sugar 0.9 g
CHICKEN ARTICHOKE CASSEROLE
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
Nutrition Facts :
CHICKEN AND ARTICHOKE CASSEROLE
DH and I love this casserole served with rice and a green salad. It's a bit rich so we don't eat it very often. We found it in the Jr League of Cincinnati's "River Feast".
Provided by Acerast
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Lightly grease a shallow baking dish.
- Place artichokes in the dish; top with the cooked chicken.
- In a skillet, melt 2 Tablespoons of the butter and saute the mushrooms until they've released their juices; pour over chicken/artichokes.
- Melt remaining butter in a saucepan.
- Stir in flour, salt, pepper and cayenne to form a smooth paste.
- Whisk in the half-n-half; cook over low heat, stirring frequently, until thickened.
- Stir in Worcestershire Sauce and Sherry.
- Pour over casserole and sprinkle with Parmesan. Bake uncovered for 30 minutes or until heated through and bubbling.
- Nice with brown or white rice and a green salad.
Nutrition Facts : Calories 663.9, Fat 34.4, SaturatedFat 16.7, Cholesterol 151.2, Sodium 1292.2, Carbohydrate 35.4, Fiber 12, Sugar 5, Protein 45.5
CHICKEN NOODLE CASSEROLE WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
- In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
- Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Sugar 13 grams, Protein 37 grams, Fiber 7 grams, Carbohydrate 62 grams, Sodium 1163 milligrams, Cholesterol 230 milligrams, SaturatedFat 24 grams, Fat 48 grams, Calories 800
LAYERED CHICKEN AND ARTICHOKE CASSEROLE
This comes from the "Heart and Soul: cookbook from Memphis.My whole family love this one. Good with plain buttered pasta and a green salad on the side.
Provided by ChefDebs
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook spinach according to the directions, drain, squeezing out excess liquid.Stir in water chestnuts. Set mixture aside.
- Preheat oven to 350.
- In a 12" skillet, arrange chicken breasts and add 1/2 cup of the sherry and the bay leaf. Bring to boil and cover and reduce heat , allowing to simmer until no longer pink, about 20 mins.Drain and set chicken aside.
- In the same skillet, melt the butter and saute the mushrooms, green onions and garlic over med heat for 5 mins, until tender, set aside.
- In a med bowl, stir together mayonnaise, 1/2 cup of the parmesan cheese, sour cream and remaining sherry.
- To assemble, spread spinach mixture evenly in the bottom of a 13 by 9 by 2 inch baking dish. Top with chicken breasts, artichokes,and mushroom onion mixture.
- Spread the mayonnaise mixture over the top and sprinkle with thr remaining parmesan cheese.
- Bake for 30 mins or until heated through.
Nutrition Facts : Calories 673.5, Fat 25, SaturatedFat 10, Cholesterol 128.7, Sodium 873.2, Carbohydrate 30.2, Fiber 6.7, Sugar 6.5, Protein 48.4
MAKEOVER CHICKEN ARTICHOKE BAKE
We made over Todd Richards' creamy casserole, slashing calories fat and sodium but keeping all the mouthwatering flavor his friends in West Allis, Wisconsin, love. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl., Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper. , Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender.
Nutrition Facts : Calories 431 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1240mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.
CHOPPED CHICKEN AND ARTICHOKE CASSEROLE
Quick and easy, tasty variation on the traditional casserole that is requested often at my house. Never have any leftovers, either.
Provided by Felix4067
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan, cover chicken with cold water.
- Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
- Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
- While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
- In small bowl, stir together Parmesan cheese and bread crumbs.
- Stir half the crumb mixture into artichoke mixture.
- Set remaining bread crumbs aside.
- Preheat oven to 400°F.
- Dice chicken and stir into artichoke mixture.
- Spoon into 1-1/2 quart casserole and smooth top.
- Sprinkle with reserved crumbs.
- Bake about 35 minutes, until golden brown and heated through.
- Serve over rice.
Nutrition Facts : Calories 561.1, Fat 25.9, SaturatedFat 5.7, Cholesterol 94.8, Sodium 1041, Carbohydrate 45.2, Fiber 9.9, Sugar 8.2, Protein 41.1
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