The chicken artichoke casserole recipe prep time: 15 minutes start to finish: 50 minutes 6 servings (11⁄3 cups)
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 Additional sliced green onions, if desired
Method:
1 Heat oven to 350°F. Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
2 In 6-inch skillet, heat 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.
3 In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
4 Bake 30 to 35 minutes or until hot and bubbly. Sprinkle with additional sliced green onions.
Notes and Tips:
If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar. Use regular canned artichoke hearts for this recipe, not the bmarinated ones. Artichoke hearts are available in several sizes. Choose the least expensive, as they are chopped in this recipe.
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| chicken artichoke casserole recipe |
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