CHICKEN ARTICHOKE BAKE

Chicken Artichoke Bake image

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

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Ingredients

2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup mayonnaise
3 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon pepper
1 cup seasoned stuffing cubes

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.

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