Chicken and Artichoke Casserole
Want a fast chicken casserole that's as creamy and yummy as your favorite hot dip? Okey dokey, artichokey!
- 2 tsp vegetable oil
- 1 lb chicken breast tenders
- 1 tsp bottled chopped garlic
- 1 (10-oz) package frozen artichoke hearts, defrosted
- 1 (8-oz) package fresh sliced mushrooms
- 1 (5-oz) can evaporated milk
- 1 (14½-oz) can diced tomatoes
- 1 tsp dried basil
- 1 tsp dried tarragon
- ½ tsp salt
- ¼ cup sherry, optional
- ¼ cup sliced almonds
Preheat oven to 350 degrees.
In a large pan over medium-high heat, heat the oil and cook the chicken tenders for 2 minutes to brown them slightly.
Add the garlic, artichoke hearts and mushrooms to the pan and sauté them with the chicken for another 2 to 3 minutes.
In a medium mixing bowl, combine the milk, tomatoes, basil, tarragon, salt and sherry, if using, stirring well to mix.
Add the chicken, artichoke and mushroom mixture to the milk and tomato mixture, mixing well.
Coat a baking dish with cooking spray. Add contents of mixing bowl. Top with almonds.
Bake for about 25 to 28 minutes, until sauce is bubbly.
- This recipe easily doubles to serve 8 for a dinner party.
- Serve with cooked rice or couscous to take advantage of the tasty sauce.
Submit!
