CHICKEN ARTICHOKE CASSEROLE

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 By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 9

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Ingredients

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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