Chicken and Artichoke Casserole
Prep time:
20 minutesCooking time:
25 minutesArtichoke hearts are a tasty addition to this casserole. However, compare the prices of canned and frozen ones. Frozen artichoke hearts are often less expensive and fresher tasting.
Ingredients
Serves 6
- 2 tablespoons butter
- 3 cups sliced mushrooms
- 1 cup chopped green onions
- 4 carrots, cut into thin sticks
- 2 (10-ounce) cans cream of chicken soup
- 1/2 cup heavy cream
- 1/2 cup sherry or chicken broth
- 1 teaspoon salt
- 3 cups cubed cooked chicken
- 2 (14-ounce) cans artichoke hearts, drained, quartered
- 3 cups shredded mozzarella cheese
- 4 cups cooked brown rice
- 1/2 cup grated Parmesan cheese
Directions
1
Preheat oven to 350°F. Heat butter in a large skillet over medium heat; add mushrooms, green onions and carrots. Sauté until carrots are tender, about 10 minutes.
2
Remove skillet from heat. Add soup, cream, sherry and salt; mix well.
3
Combine chicken, mushroom mixture, artichoke hearts and mozzarella in a large bowl; mix well. Grease a medium casserole with cooking spray. Spread rice in bottom of casserole.
4
Spread chicken mixture over rice. Sprinkle with Parmesan. Bake until bubbly and golden brown, about 25 minutes.
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Cookin' xpress!
Cookin' xpress!
Pre-cut carrot sticks are available in most supermarkets. You can save valuable time by purchasing pre-sliced and pre-chopped vegetables.
Great Pairings
Favorite Green Bean Casserole
Look for french-fried onion rings in large, economical cans for the biggest savings. Leftovers can be used in a variety of ways. Crumble over baked pasta dishes, meat casseroles, or frittatas.
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