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The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.—Todd Richards, West Allis, Wisconsin
This recipe is:
Healthy
Lighter version: Makeover Chicken Artichoke Bake
Nutritional Facts 1-1/3 cups equals 659 calories, 39 g fat (7 g saturated fat), 80 mg cholesterol, 1,666 mg sodium, 47 g carbohydrate, 4 g fiber, 29 g protein.
Originally published as Chicken Artichoke Bake in Light & Tasty December/January 2008
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Reviewed on Oct. 09, 2012 by GrammaMikki
The entire family rated this a 5-star keeper! I read over the comments and the make-over recipe before starting. Here are my changes:1 can chicken soup instead of 2 cans cr of celery.1 1/3 c chicken brothI bunch gereen onions chopped instead of regular onion.3/4 c parmesan cheese in casserole and 1/4 for topping.1/2 pkg fresh baby spinach leaves loosely choppedInstead of pimiento, used 1 4 oz can diced green chilesinstead of bread cubes or crumbs, Used 1 cup of tortilla chip crumbs in the last 15 minutes of cooking.I also used a brown rice and wild rice mix instead of the white rice mix.the casserole was nice and creamy and the chips and cheese on top gave it a nice little crunch.
The entire family rated this a 5-star keeper! I read over the comments and the make-over recipe before starting. Here are my changes:
1 can chicken soup instead of 2 cans cr of celery.
1 1/3 c chicken broth
I bunch gereen onions chopped instead of regular onion.
3/4 c parmesan cheese in casserole and 1/4 for topping.
1/2 pkg fresh baby spinach leaves loosely chopped
Instead of pimiento, used 1 4 oz can diced green chiles
instead of bread cubes or crumbs, Used 1 cup of tortilla chip crumbs in the last 15 minutes of cooking.
I also used a brown rice and wild rice mix instead of the white rice mix.
the casserole was nice and creamy and the chips and cheese on top gave it a nice little crunch.
Reviewed on Jan. 04, 2012 by CookingWithHeart
There was not one morsel of this left over!!! My family loved it!!! The only thing I did not have was the water chestnuts.
Reviewed on Nov. 12, 2011 by karoldixon
This is one of our favorites -- everything goes together so well. I use bread crumbs instead of cubes, and prepare them as directed (I think with water). Make sure to not over cook it, other wise it can be a little dry. I like the suggestions for parmesean cheese and I might try to add a little bit of chicken broth. Overall -- excellent!
Reviewed on Jan. 11, 2011 by melanie212
I dont understand how this got a heart healthy?! its not!
Reviewed on Jan. 07, 2010 by Linda Edwards
We absolutely loved it. Liked the combination of everything in it.
Reviewed on May. 12, 2009 by emilykchandler
please do not waste your time on this receipe. It took a lot of prep and pricey ingredients for it to be wasted. It was dry. The written recipe also doesn't say what to do with the stuffing cubes (prepared or unprepared?). I chose un-prepared and they were hard and not good.
Reviewed on Mar. 12, 2009 by Linda Edwards
We really like this. Would make again.
Reviewed on Jan. 26, 2009 by cookin4nine
I substituted healthier versions of ingredients, but it was a little dry and could use some liquid. Also, I think the stuffing on top could be good with crushed crackers. Water chestnuts gave a nice textural contrast.
Reviewed on Jan. 20, 2009 by heatmoon
I took away the bread chunks and added a little parm to the mixture and over the top...I also cut up fresh celery for it too, and instead of two soups, I added half a can of chix stock. Everyone loved it.
Reviewed on Jan. 13, 2009 by drivingaimee
I would really like to see the makeover version. We absolutely cannot have a portion with 659 calories and 39 grams of fat. That's why we subscribe to the "Taste of Home Healthy Cooking" magazine. M.Lane
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