Sarasotas Chicken Artichoke And Shrimp Casserole Food

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CHICKEN WITH ARTICHOKES AND SHRIMP



Chicken with Artichokes and Shrimp image

Besides adding color to the dish, the shrimp complement the flavor of the chicken. The recipe has recently become one of our family favorites.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/4 cup all-purpose flour
1/4 teaspoon salt, optional
1/4 teaspoon pepper
2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
8 uncooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 plum tomato, chopped
2 garlic cloves, minced
1/3 cup reduced-sodium chicken broth
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
1 tablespoon butter
3 tablespoons shredded Parmesan cheese

Steps:

  • In a large resealable plastic bag, combine the flour, salt if desired and pepper; add chicken and shake to coat., In a large skillet, cook the chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add the shrimp, artichokes, tomato and garlic to the skillet; cook for 4 minutes. Add the broth, basil, parsley and butter; heat through. Pour over chicken and sprinkle with cheese.

Nutrition Facts : Calories 433 calories, Fat 16g fat (6g saturated fat), Cholesterol 146mg cholesterol, Sodium 878mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 42g protein.

SHRIMP AND ARTICHOKE CASSEROLE



Shrimp and Artichoke Casserole image

This dish was served by Adlai Stevenson at a United Nations function attended by John F. Kennedy and Secretary General U. Thant in 1963!

Provided by drhousespcatcher

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 1/2 tablespoons butter, divided
1 lb shrimp, cooked, shelled and deveined
4 1/2 tablespoons flour
1/4 lb mushroom
3/4 cup milk
1/4 cup dry sherry
3/4 cup whipping cream
1 tablespoon Worcestershire sauce
salt and pepper
1/2-1 cup freshly grated parmesan cheese, see note
15 ounces artichoke hearts, drained or 9 ounces frozen artichoke hearts
paprika

Steps:

  • NOTE the one cup may be a typo. Start with 1/2 cup to try this and work your way up. The reason I think it is a typo is 1 / was how the ingredient was written.
  • Preheat oven to 375 degrees.
  • Melt 4-1/2 tbsp butter in a saucepan. Stir in the flour and blend well. Gradually whisk in the milk and cream, until the mixture is thickened and smooth. Season with salt and pepper.
  • Arrange artichoke hearts in buttered 12"x8"x2" baking dish. Scatter shrimp over the artichoke hearts.
  • Saute the mushrooms in 2 tbsp butter. for 6 minutes. Spoon the mushrooms over the shrimp in the baking pan.
  • Add the sherry and Worcestershire Sauce to the cream sauce. Pour the cream sauce over the shrimp. Sprinkle with the Parmesan cheese and paprika.
  • Bake at 375 degrees for 30 minutes.

SARASOTA'S CHICKEN, ARTICHOKE AND SHRIMP CASSEROLE



Sarasota's Chicken, Artichoke and Shrimp Casserole image

This to me is a great casserole to use up leftovers.After a dinner party one night, I had some leftover chicken and shrimp, but not enough to make a dish out of each, and wanted to use them up. So, I raided the fridge and pantry and basically grabbed ingredients I thought would work well together, and this was the result. Now this was almost 20 years ago. So, I am guessing, the shrimp was frozen, chicken was probably leftover from a baked whole chicken which works fine and the mushrooms, probably button mushrooms. It is nothing difficult, but it has such a great flavor and it is easy to put together. Now to even stretch the cost of the casserole even further, I love to serve this over toasted baguettes. Using leftover chicken is a great way to empty out your fridge, and the shrimp ... today you can get frozen shrimp (extra large or large) are honestly - they are not all that bad. In FL, I just got extra large previously frozen like most, but they steamed them at the seafood counter and they were only 3.99 lb. How can you go wrong. It gets even easier with pre-sliced mushrooms from the produce section and a can of artichoke hearts. So creamy, rich, filling and easy. It does take 30-45 minutes to bake, but putting together is pretty easy. Besides, served over toasted baguettes and a simple side of fresh fruit or tomato slices make for a easy dinner.

Provided by SarasotaCook

Categories     < 60 Mins

Time 45m

Yield 4-6 Individual Servings, 4-6 serving(s)

Number Of Ingredients 16

1 1/2 cups cooked chicken, diced cool and dice (leftover chicken works perfect for this, you can also cook 2 chicken breasts (your preferred method)
1/2 lb shrimp, cooked and rough chopped (I prefer to use large or extra large)
2 (15 ounce) cans artichoke hearts, drained and cut in quarters (you can always used the quarters in cans, but I like to cut them myself, I feel I get more artichoke)
15 cremini mushrooms, sliced about 1 to 1 1/2 cups (white or button mushrooms will be a good substitute, however, I like the richness of the cremini mus)
1 small onion, cut in quarters and thin sliced
3 scallions, diced fine, white and green parts
1 teaspoon Worcestershire sauce
1 tablespoon butter (1/2 to saute the mushrooms and scallions, 1/2 to grease the casserole dish)
2 cups , light or 2 cups half-and-half cream
2 tablespoons butter
2 tablespoons flour
3 tablespoons sherry wine
3 tablespoons parmesan cheese
salt
pepper
1/4 teaspoon paprika

Steps:

  • Casserole -- Use 1/2 tablespoon to grease a 11x13" casserole dish or one similar in size or even a bit smaller. Add the cooked chicken, shrimp, and artichokes and set to the side.
  • Mushrooms and Sauce -- In a large saute pan, add 1/2 tablespoon butter and bring to medium heat. Add the mushrooms, onion and scallions and cook 3-4 minutes until the vegetables begin to soften.
  • Then in the same sauce pan, add in the butter for the sauce and melt on medium heat. Then stir in the flour mixing well to combine. Slowly add in the sherry, worcestershire sauce and the half and half or light cream whisking or stirring as you add the liquid until you get a smooth sauce. Check for seasoning, salt and pepper and bring to a light boil. Just medium to medium high heat. The sauce will naturally thicken. You want the consistency like gravy. If necessary, you can add a bit more cream if it is too thick, but it should be just about right.
  • Casserole -- Top the casserole with the parmesan cheese and the paprika and bake in a 350 degree oven on the middle shelf for 30-45 minutes until bubbly and golden brown. Uncovered. Remove, cover with foil and let rest 5-10 minutes before serving.
  • Bread -- I love to stretch the cost of the dinner out and serve this over grilled slices of baguettes. 1-2 slices per person and NO butter or olive oil required. Just brown under the boiler and top with the casserole. Makes a perfect dish.
  • Serve -- A nice salad is perfect with this. ENJOY!

SHRIMP CASSEROLE



Shrimp Casserole image

Make and share this Shrimp Casserole recipe from Food.com.

Provided by sprayer

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

12 ounces frozen shrimp
1 cup mayonnaise
1 cup chopped celery
2 green peppers, cut into small pieces
1 (10 1/2 ounce) can cream of mushroom soup
1 (5 ounce) can tuna, drained. (optional)
1 teaspoon pepper

Steps:

  • Cook frozen shrimp according to directions on package. Combine with all other ingredients. Put in baking dish & bake at 350 degrees until bubbly, about 30 to 35 minutes. Serve over rice.
  • Serves 4.

Nutrition Facts : Calories 181.8, Fat 6, SaturatedFat 1.2, Cholesterol 179.3, Sodium 1349.5, Carbohydrate 10.2, Fiber 1.6, Sugar 3, Protein 21.3

ARTICHOKE AND CHICKEN CASSEROLE



Artichoke and Chicken Casserole image

This is one of my favorite meals to make and take for lunch the next day. It won first place at the County Fair.

Provided by hopefulchef

Categories     Chicken Breast

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 chicken breasts (cubed)
salt and pepper
2 tablespoons olive oil
2 (8 ounce) cans artichoke hearts in brine
2 (8 ounce) cans cream of chicken soup, diluted with
1/4 cup water
1 cup mayonnaise
1 1/2 cups shredded sharp cheddar cheese
1 (8 ounce) soup can full Minute Rice
crumbled cooked bacon, for topping

Steps:

  • Preheat oven to 350 degrees, spray 13 x 9 in baking dish with Pam.
  • Heat pan over medium heat, add olive oil and cubed/seasoned chicken, cook halfway.
  • Meanwhile, mix soup, water, mayonnaise and rice.
  • Add artichokes and chicken, fold in cheese saving about 3/4 cup for topping.
  • Spread in bottom of 13 x 9 inch pan, add rest of cheese for topping.
  • Bake at 350 for 20 minutes, remove and top with bacon bits, bake for another 15 minutes.

Nutrition Facts : Calories 1082.1, Fat 61.1, SaturatedFat 18.6, Cholesterol 161.6, Sodium 1896.5, Carbohydrate 82.1, Fiber 7.2, Sugar 5.7, Protein 52.4

SARASOTA'S SIMPLE CREAMY CHEESY ARTICHOKE CASSEROLE



Sarasota's Simple Creamy Cheesy Artichoke Casserole image

How easy can it get? Canned artichokes, pre-shredded cheese, mayo, you can even get pre-minced garlic, some fresh parsley if possible, but dried will work. You do need to slice 1 onion, but mix and bake. It is a wonderful side dish that takes 5-10 minutes to put together and just bake. And in 30 minutes while you make the rest of dinner, your side dish is done. I serve this all the time with grilled steak, pork chops, or fish, anything you like.

Provided by SarasotaCook

Categories     High In...

Time 40m

Yield 4-6 Side Dish Servings, 4-6 serving(s)

Number Of Ingredients 12

2 (15 ounce) cans water-packed artichoke hearts, drained and chopped
1 medium onion, cut in quarters and thin sliced
8 ounces parmesan cheese, grated (not the green can)
1 cup swiss cheese, shredded (gruyere is ok too, Cheddar does not work for this dish)
2/3 cup mayonnaise
2 teaspoons minced garlic
1 1/2 tablespoons dried parsley
salt
pepper
1 cup dried breadcrumbs (you can use fresh bread crumbs too if you don't have dried)
1 tablespoon butter (margarine will work, but butter is preferred)
1/2 teaspoon paprika

Steps:

  • Topping -- In a small bowl or measuring cup, melt the butter in the microwave (just 10 seconds or so, until melted) and add the breadcrumbs. Mix well and set to the side.
  • Artichokes -- Simply mix everything together in a medium size bowl. Nothing more.
  • Casserole -- I like to use a glass 8x8, or something similar in size. You could even use a 13x9 is that is all you have. Spray with a non-stick spray and pour in the artichoke mix. Top with the bread crumbs and sprinkle on the paprika and bake at 350 for about 25-30 minutes on the middle shelf uncovered until bubbly and golden brown.
  • ENJOY!

Nutrition Facts : Calories 754, Fat 41.5, SaturatedFat 18.8, Cholesterol 92.6, Sodium 1620.8, Carbohydrate 60, Fiber 13.4, Sugar 8.4, Protein 41

SHRIMP ARTICHOKE CASSEROLE



Shrimp Artichoke Casserole image

This is an unashamedly indulgent dish that I got from a friend. I use half-and-half instead of heavy cream and it turns out fine. I also don't use the entire amount of butter - I "saute" the mushrooms in a bit of broth with just a tablespoon of butter. But for those of you who live dangerously, I am submitting as in the original.UPDATE: I am checking against the original to see if I made an error in posting - will update.

Provided by duonyte

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 ounce) can artichoke hearts, drained and quartered
1 1/2 lbs cooked shrimp, peeled and deveined
4 ounces butter
1/2 lb fresh mushrooms, sliced
1/4 cup flour
1 cup heavy cream
1/2 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/4 cup freshly grated parmesan cheese
1/4 teaspoon paprika

Steps:

  • Preheat oven to 375 deg. In bottom of a well-greased 1 1/2 quart casserole, place artichoke hearts and cover with shrimp.
  • Melt half the butter in pan and saute mushrooms 6 to 8 minutes. Pour over shrimp.
  • Melt remaining butter; add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add the cream and milk, cooking until thick.
  • Add salt, pepper, sherry and Worcestershire. Stir until smooth.
  • Pour over casserole and top with cheese and paprika.
  • Bake 25 minutes, until lightly browned and bubbly.
  • Serve by itself, or stretch by serving over rice or noodles.

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