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Artichoke-Chicken Casserole
Artichoke-Chicken Casserole

Artichoke-Chicken Casserole

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1/2 cup chopped carrots
1/2 cup chopped red sweet peppers
1/4 cup sliced green onions
1 tablespoon butter
1 can (10 3/4 ounce) condensed cream of chicken soup
1 pkg (8-9 oz.) frozen artichoke hearts, thawed and cut up
1 1/2 cups chopped chicken or turkey
1 cup hot cooked long grain or wild rice
1/2 cup (2 ounces) shredded mozzarella cheese
2/3 cup milk
1/2 teaspoon dried thyme, crushed
2 slices bacon, crisp cooked, drained, and crumbled
3 tablespoons grated parmesan cheese
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Let's Make It
In a large skillet cook carrots, sweet pepper, and green onions in hot butter until the carrot is crisp tender. Remove from heat.
Stir in chicken soup, artichoke hearts, chicken, rice, mozzarella, milk, thyme, and bacon. Transfer chicken mixture to a 2-qt rectangular baking dish. Sprinkle with parmesan.
Bake covered in a 350 degrees F oven for 20 minutes. Uncover and bake about 20 more minutes or until bubbly.
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