Layered Chicken And Artichoke Casserole Food

KALE AND ARTICHOKE CHICKEN CASSEROLE

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.

CHICKEN NOODLE CASSEROLE WITH ARTICHOKES

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.

CREAMY ARTICHOKE CHICKEN BAKE

Steps:

• Preheat oven to 400˚F
• Season the chicken breast with salt and pepper and lay in a large casserole dish.
• Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
• Spread the artichoke mixture over the chicken and top with remaining parmesan cheese.
• Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp.)

CHICKEN AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease a 2 1/2 quart casserole dish.
• In a large skillet, melt butter over medium-high heat.
• Add garlic and shallots, cook 2 minutes, stirring occasionally.
• Stir in wine and cook 3 minutes.
• Stir in cream and simmer 5 minutes.
• Add cream cheese and Parmesan cheese, stir until combined.
• Stir in chicken, artichokes, spinach, salt and pepper.
• Remove from heat and spoon into prepared casserole dish.
• In a small bowl, combine the French bread cubes with the melted butter and toss until coated.
• Sprinkle evenly over casserole.
• Bake for 30 minutes or until lightly browned.

LAYERED CHICKEN AND ARTICHOKE CASSEROLE

Steps:

• Cook spinach according to the directions, drain, squeezing out excess liquid.Stir in water chestnuts. Set mixture aside.
• Preheat oven to 350.
• In a 12" skillet, arrange chicken breasts and add 1/2 cup of the sherry and the bay leaf. Bring to boil and cover and reduce heat , allowing to simmer until no longer pink, about 20 mins.Drain and set chicken aside.
• In the same skillet, melt the butter and saute the mushrooms, green onions and garlic over med heat for 5 mins, until tender, set aside.
• In a med bowl, stir together mayonnaise, 1/2 cup of the parmesan cheese, sour cream and remaining sherry.
• To assemble, spread spinach mixture evenly in the bottom of a 13 by 9 by 2 inch baking dish. Top with chicken breasts, artichokes,and mushroom onion mixture.
• Spread the mayonnaise mixture over the top and sprinkle with thr remaining parmesan cheese.
• Bake for 30 mins or until heated through.

ARTICHOKE CHICKEN CASSEROLE

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).

ARTICHOKE CHICKEN CASSEROLE

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.

CHICKEN, ARTICHOKE, AND BROCCOLI CASSEROLE

Steps:

• Steam broccoli (I use Black& Decker vegetable steamer) until crisp-tender; drain under cold water and set aside.
• In a skillet over medium heat, melt 1 tablespoon butter.
• Add in the mushrooms and stir/saute for 5 minutes or until slightly tender.
• Transfer mushrooms using a slotted spoon to the container holding the broccoli (I put them all on a plate).
• Add remaining butter to skillet and let melt over medium heat.
• Add in flour and blend.
• Add in stock, mustard, thyme, salt, and pepper; whisk for about 2 minutes or until mixture thickens.
• Add in cheese and stir until smooth.
• Using a 4-quart casserole dish, layer half the chicken, half the vegetables; repeat layers.
• Pour sauce over the top.
• Cover and bake at 350° for 40 minutes or until bubbly.
• Stir and top with parmesan cheese.
• Bake uncovered for 5-10 minutes or until cheese melts.

CHICKEN ARTICHOKE CASSEROLE

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.