Chicken Artichoke Bake Recipe
- 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
- 1 cup mayonnaise
- 3 cups cubed cooked chicken
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 package (6 ounces) long grain and wild rice mix
- 1 cup sliced fresh mushrooms
- 1 medium onion, finely chopped
- 1 jar (2 ounces) diced pimientos, drained
- 1/4 teaspoon pepper
- 1 cup seasoned stuffing cubes
- 1. Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.
- 2. Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender. Yield: 6 servings.
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.
Reviews for Chicken Artichoke Bake
"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."
"There was not one morsel of this left over!!! My family loved it!!! The only thing I did not have was the water chestnuts."
"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!"
"I dont understand how this got a heart healthy?! its not!"
"We absolutely loved it. Liked the combination of everything in it."
"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."
"We really like this. Would make again."
"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."
"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."
"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"
"FYI this is the original recipe that needed making over. Click to read the related article to get to the makeover version. It has much better numbers!"
"Enough sodium and fat in ths recipe to kill you!"
"This is a light recipe? with 659 calories per serving and 39 grams of fat? You got to be kidding!"