Print Options

 
 
 Print
Artichoke and Chicken Casserole Recipe

Artichoke and Chicken Casserole Recipe

With a flavor that’s similar to artichoke dip, this rich and comforting chicken entree will warm you up on chilly nights. —Amy Nutoni, La Crescent, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings

Ingredients

  • 2 cups uncooked bow tie pasta
  • 2 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup shredded Parmesan cheese
  • 1 cup mayonnaise
  • 1/3 cup 2% milk
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1 cup onion and garlic salad croutons, coarsely crushed

Directions

  • 1. Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
  • 2. Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, 25-30 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1 cup equals 614 calories, 41 g fat (9 g saturated fat), 70 mg cholesterol, 1,085 mg sodium, 33 g carbohydrate, 2 g fiber, 26 g protein.