Best Chicken Artichoke Casserole From Cis Recipes

ARTICHOKE CHICKEN CASSEROLE

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).

ARTICHOKE AND CHICKEN CASSEROLE

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.

CHOPPED CHICKEN AND ARTICHOKE CASSEROLE

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.

CHICKEN ARTICHOKE CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
• Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Steps:

• Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
• In a skillet over medium heat, melt 1 tablespoon butter.
• Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
• Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
• Add remaining butter to skillet and let melt over medium heat.
• Add in flour and blend.
• Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
• Add in cheese and stir until smooth.
• Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
• Pour sauce over the top.
• Cover and bake at 350° for 40 minutes or until bubbly.
• Stir and top with parmesan cheese.
• Bake uncovered for 5-10 minutes or until cheese melts.

ARTICHOKE CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.

CHICKEN AND ARTICHOKE CASSEROLE

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.

ARTICHOKE--CHICKEN CASSEROLE

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 ARTICHOKE CASSEROLE

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.

CHICKEN, MUSHROOM AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350°.
• Melt butter in skillet and brown chicken on all sides.
• Place chicken in casserole.
• Add garlic and mushrooms to same skillet and saute for about 5 minutes.
• Add flour and stir.
• Add chicken broth and cook over medium heat until slightly thickened.
• Top chicken with drained artichoke hearts and pour mushroom mixture over.
• Bake for approximately 30 minutes or until hot and bubbly.