Artichoke And Chicken Casserole Recipe

Ingredients for Artichoke And Chicken Casserole

• Chicken Breasts
• Salt And Pepper
• 1 tablespoon olive oil
• Artichoke Hearts In Brine
• Cream Of Chicken Soup
• 1/2 cup water
• 1/2 cup mayonnaise
• Sharp Cheddar Cheese
• Minute Rice
• Cooked Bacon

How to Make Artichoke And Chicken Casserole

1. Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish with cooking spray.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1.5 lbs cubed and seasoned chicken breast. Cook until browned on all sides and halfway cooked through (about 5-7 minutes).
3. In a large bowl, combine 10.75 oz can condensed cream of mushroom soup, 1/2 cup water, 1/2 cup mayonnaise, and 1 cup uncooked long-grain rice.
4. Add 14 oz can artichoke hearts (drained), the cooked chicken, and 1.5 cups shredded cheddar cheese to the soup mixture. Gently fold to combine, reserving about 3/4 cup of cheese for topping.
5. Pour the chicken and artichoke mixture into the prepared baking dish. Sprinkle the remaining 3/4 cup of cheese evenly over the top.
6. Bake for 20 minutes. Remove from oven and sprinkle with 4 slices cooked and crumbled bacon bits. Bake for an additional 15 minutes, or until the casserole is bubbly and golden brown and the rice is cooked through.