Best Mommas Artichoke Hearts And Mushroom Bake Recipes

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.

CHEESY MUSHROOM ARTICHOKE BAKE

Steps:

• 1. Preheat oven to 375F and spray a small glass dish with non-stick spray.
• 2. Place artichoke hearts in dish, open ends up. Spread mushrooms out on top of artichokes.
• 3. Drizzle olive oil over both, sprinkle with Italian seasoning. Top with the Parmesan cheese and ground flax, if desired. Bake for 15 minutes.
• 4. Remove from oven - turn on broiler. Top with Monterey Jack cheese; Return to oven and broil 2-3 minutes, or until cheese is brown and bubbly.
• 5. Nutritional information: per serving Calories 177 Total Fat 10.7g/ Sat Fat 5g Cholesterol 20mg Sodium 339mg Total Carbs 11.6g/ Dietary Fiber 5.6g/ Sugars 1.3g Protein 10.8g

ROSE'S BAKED ARTICHOKE HEARTS

Steps:

• Preheat oven to 325 degrees F. Combine breadcrumbs, parsley, cheeses, herbs and salt in a medium bowl, and season with pepper.
• Brush oil inside a 9x13" baking dish or long, shallow casserole. Spread artichoke hearts in a single layer in the dish. Sprinkle breadcrumb mixture over artichokes, pushing it into cracks between hearts. Tap the bottom of the dish on the counter to settle the breadcrumb mixture.
• Whisk oil, lemon zest and juice, and garlic in a small bowl. Drizzle dressing evenly over breadcrumb topping. Cover dish with parchment paper, then tightly with foil, and bake for 30 minutes.
• Increase temperature to 375 degrees F. Uncover dish, and bake until breadcrumbs are golden brown, 20 to 25 minutes more. Serve immediately.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.