Chopped Chicken and Artichoke Casserole
In medium saucepan, cover chicken with cold water.Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
In small bowl, stir together Parmesan cheese and bread crumbs.
Stir half the crumb mixture into artichoke mixture.
Set remaining bread crumbs aside.
Preheat oven to 400?F.
Dice chicken and stir into artichoke mixture.
Spoon into 1-1/2 quart casserole and smooth top.
Sprinkle with reserved crumbs.
Bake about 35 minutes, until golden brown and heated through.
Serve over rice.
Recipe by :
Naturally Savvy Recipes
Categories :
- Ingredients4 boneless skinless chicken breast halves
1 (8 ounce) cans sliced water chestnuts, drained
1 (2 ounce) cans diced pimentos
1 (14 ounce) cans quartered water-packed artichoke hearts, drained
1 (14 ounce) cans spinach or 1 package frozen spinach ( thawed)
1/3 cup minced onions
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup grated parmesan cheese ( the stuff in the can)
1/3 cup dry seasoned bread crumbs - Methods / StepsIn medium saucepan, cover chicken with cold water.
Bring to boil, reduce to low heat and simmer, covered about 7 minutes.
Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl.
In small bowl, stir together Parmesan cheese and bread crumbs.
Stir half the crumb mixture into artichoke mixture.
Set remaining bread crumbs aside.
Preheat oven to 400?F.
Dice chicken and stir into artichoke mixture.
Spoon into 1-1/2 quart casserole and smooth top.
Sprinkle with reserved crumbs.
Bake about 35 minutes, until golden brown and heated through.
Serve over rice. - Spread the Word!
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