ARTICHOKE CHICKEN CASSEROLE RECIPES
CHICKEN ARTICHOKE CASSEROLE RECIPE: HOW TO MAKE IT
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
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
KALE AND ARTICHOKE CHICKEN CASSEROLE RECIPE | VALERIE ...
Provided by Valerie Bertinelli
Categories main-dish
Total Time 40 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the chicken with salt and pepper, then add it to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes. Transfer to a bowl with a slotted spoon (the chicken will not be fully cooked).
- Reduce the heat to medium. Add another tablespoon of oil if the skillet is dry, then add the onions. Cook, stirring occasionally, until softened, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly pour in the milk while 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. Simmer until slightly thickened, about 2 minutes. Add the kale, artichokes and cayenne, 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 3 tablespoons of the Parmesan.
- Preheat the broiler to high. Spray an 8-inch broiler-proof baking dish with cooking spray and spoon the mixture inside. Top with the panko and remaining tablespoon Parmesan. Broil about 3 inches from the element until golden brown in spots, about 3 minutes.
Nutrition Facts : Calories 418, FatContent 15 grams, SaturatedFatContent 4 grams, CholesterolContent 93 milligrams, SodiumContent 399 milligrams, CarbohydrateContent 35 grams, FiberContent 13 grams, ProteinContent 42 grams, SugarContent 9 grams
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CHICKEN ARTICHOKE CASSEROLE RECIPE: HOW TO MAKE IT
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