Zutaten für Artichoke Chicken Casserole
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz sliced mushrooms
- 2 chopped green onions
- 2 tablespoons butter
- 1 teaspoon garlic salt
- 14 oz can of artichoke hearts (drained)
- 1/2 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese, plus 1/4 cup for sprinkling
- Cooking spray
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Zubereitung von Artichoke Chicken Casserole
- Preheat oven to 350°F (175°C).
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Cool completely, then shred.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 8 oz sliced mushrooms and 2 chopped green onions. Saute until softened, about 5-7 minutes.
- Season the mushroom mixture with 1 teaspoon garlic salt.
- In a large bowl, combine the shredded chicken, 14 oz can of artichoke hearts (drained), and the sauteed mushroom and green onion mixture.
- In a separate bowl, whisk together 1/2 cup dry white wine, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 cup mayonnaise, 1/2 cup sour cream, and 1/2 cup grated Parmesan cheese.
- Gently fold the creamy sauce into the chicken mixture. Sprinkle with an additional 1/4 cup grated Parmesan cheese.
- Pour the mixture into a greased 2-quart casserole dish.
- Bake for 30-35 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
5g
Fat
34g
Carbs
2g
