CHICKEN ARTICHOKE & RICE CASSEROLE
I adopted this recipe from Recipezaar in August 2006. I haven't tried the recipe, but I hope to very soon. Here is what the original poster said about this recipe: "Nice version of chicken and rice. If you're like me, I love artichokes but don't know what to do with them. I really like them in this dish."
Provided by Kim D.
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare rice mix according to package directions.
- Mix together rice mixture, bell pepper, artichokes, chicken and green onion and spoon into 9 x 9 square pan.
- In separate bowl, mix together gravy, sour cream and shredded cheese.
- Pour gravy mixture over rice/chicken mixture.
- Bake for about 25 minutes at 350.
Nutrition Facts : Calories 320.4, Fat 18.5, SaturatedFat 8.6, Cholesterol 81.9, Sodium 586.8, Carbohydrate 13.2, Fiber 4.3, Sugar 2.2, Protein 26.5
SPINACH AND ARTICHOKE CHICKEN CASSEROLES
Provided by Molly Yeh
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
- Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
- Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
- If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
- If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.
KALE AND ARTICHOKE CHICKEN CASSEROLE
"This is a riff on artichoke dip, one of my favorite party dips. It's hearty - and healthy!" says Valerie.
Provided by Valerie Bertinelli
Categories main-dish
Time 1h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon.
- Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
- Add the kale, artichokes and cayenne to the sauce, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
- Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes.
ARTICHOKE, CHICKEN & RICE CASSEROLE
Discover the simplicity of our Artichoke, Chicken & Rice Casserole. The artichoke hearts and cheeses really elevate the whole affair. Enjoy this Artichoke, Chicken & Rice Casserole any night of the week!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Heat oil in large skillet on medium heat. Add onions, peppers and carrots; cook and stir 3 to 4 min. or until crisp-tender. Remove from heat.
- Combine cooked vegetables with all remaining ingredients except Parmesan. Spoon into 2-qt. casserole. Sprinkle with Parmesan; cover.
- Bake 40 min. or until heated through, uncovering after 20 min. Let stand 10 min. before serving.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 640 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
CHICKEN NOODLE CASSEROLE WITH ARTICHOKES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400˚ F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/4 cup cooking water, then drain the noodles. Coat an 8-inch square baking dish with cooking spray and set aside.
- In a large bowl, whisk the milk, garlic-and-herb cheese, sour cream, egg and 1/2 teaspoon each salt and pepper until smooth. Fold in half of the Monterey Jack, the chicken, parsley, artichokes, peas and cooked noodles. If the mixture seems dry, stir in some of the reserved cooking water. Transfer the mixture to the baking dish.
- Combine the crushed crackers and remaining Monterey Jack in a small bowl and sprinkle over the top of the noodle mixture. Place the dish on a rimmed baking sheet and bake until browned on top and bubbly, about 25 minutes. Let cool 5 minutes before serving.
Nutrition Facts : Sugar 13 grams, Protein 37 grams, Fiber 7 grams, Carbohydrate 62 grams, Sodium 1163 milligrams, Cholesterol 230 milligrams, SaturatedFat 24 grams, Fat 48 grams, Calories 800
ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
ARTICHOKE CHICKEN CASSEROLE
This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.-Roberta Green, Hemet, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 540 calories, Fat 41g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1021mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
CHICKEN ARTICHOKE CASSEROLE
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
Nutrition Facts :
ARTICHOKE--CHICKEN CASSEROLE
This is an easy dish, but nice enough for company. My bunko group raved about it! Serve it with a Ceasar salad and crusty bread. I got it from Meals.com - no author was listed.
Provided by PMP9512
Categories Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
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, MUSHROOM AND ARTICHOKE CASSEROLE
Make and share this Chicken, Mushroom And Artichoke Casserole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
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