Savory Artichoke Chicken Casserole

"After rearranging my pantry I started dreaming up what to make with the artichokes I found...they are not usually my husbands favorite food, but he has requested I make this dish again!"
 
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Ready In:
1hr 45mins
Ingredients:
20
Serves:
6
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ingredients

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directions

  • Sprinkle chicken pieces with salt & pepper, sauté in butter until all sides of chicken pieces are seared. Add onion, sauté until translucent, then add mushrooms & cook another 3-4 minutes. Stir in the wine, sherry and vegetable broth, heat through.
  • Mix flour and spices. Remove ½ C liquid from the chicken mix. With small whisk or fork combine reserved liquid with flour mix until paste is smooth. Add back into chicken/vegetable mixture until combined.
  • Pour chicken mixture into the bottom of 7x11” baking dish. Intersperse artichoke hearts on top, then press into chicken mixture; top this with green onion and cheeses.
  • You can cover with plastic wrap and place in refrigerator until an hour or so before dinner time…or overnight to allow flavors to fully mingle.
  • Uncover and place dish in a cold oven. Set temp to 375ÌŠ and bake 1 hour, or until bubbly. Serve over hot, short mafalda style noodles. Steamed broccoli accompanies this well.

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Reviews

  1. I hate to be the damper on this recipe, but the combination of spices just didn't work. There was too much pepper for us. We think it would be a delightful dish without the vast combination of spices. If I were to make this recipe again, I would keep everything the same except for the flour/spice combination, and we'd just add parsley and rosemary. Other than that, it seems like a decent recipe. Thank you GirlFreitag!
     
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