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
- Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish with cooking spray.
- 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).
- 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.
- 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.
- Pour the chicken and artichoke mixture into the prepared baking dish. Sprinkle the remaining 3/4 cup of cheese evenly over the top.
- 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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
22g
Fat
92g
Carbs
27g
