CHICKEN ARTICHOKE CASSEROLE

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Chicken Artichoke Casserole image

Colorful red pepper and green onions brighten every bite of a rich casserole showcasing chicken and artichokes in a cheesy Alfredo sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 cup chopped red bell pepper
1/4 cup sliced green onions (4 medium)
3 cups chopped cooked chicken
1 can (14 oz) artichoke hearts in water, drained, chopped
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup shredded Asiago cheese (4 oz)
1/2 cup reduced-fat mayonnaise
1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed

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.

Nutrition Facts : Calories 460, Carbohydrate 20 g, Cholesterol 105 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1 g

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