It’s been ages since I’ve updated. Right after the last post I was sidelined by my 11th kidney stone. Not fun. It took a month to attempt to pass it, finally have it removed surgically and then recover. I’m back to my old self now and Chuck & I are one a mission to expand or stash of recipes & add a bit of variety to our weekly menus. I found this recipe for Chicken Artichoke Casserole in a magazine & although I’ve never been someone who loves casseroles (or even really liked them at all), the ingredients in this spoke to me and I decided to try it. Very glad I did! It’s not at all hard to prepare and it’s very much like having a nice, creamy artichoke dip for a meal!
2 cups uncooked bowtie pasta
2 cups cubed, cooked chicken (I used breast cutlets & they worked fine.)
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced (I used the pre-minced from a jar.)
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic croutons, coarsely crushed (I used Texas Toast Butter & Garlic because Kroger didn’t have onion & garlic.)
Olive oil for cooking the chicken.
1. I cooked the chicken first by browning it in a few tsp. of olive oil in a skillet. After cooking thoroughly, I cut it into pieces.
2. Cook pasta according to package direction. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add that to chicken mixture.
3. Transfer to a greased 2-qt. baking dish. Sprinkle the top with croutons. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.
We ate ours with fresh French bread which I think made it even better!