One of my friends recently did a whirlwind cooking day and one of the things she fixed was chicken artichoke casserole. That just SOUNDS good. All comforting and yummy. She shared the recipe, which was from Taste of Home/Simple & Delicious magazine.
Let me say that this is NOT a healthy recipe. But it’s good. Really good. So good that my husband had three servings and thought about going back for a fourth. That good. He couldn’t stop talking about how much he loved it. It’s creamy, cheesy goodness at its’ best. I’m thinking I might try making it with the fat-free cream of chicken soup and lower fat/fat-free mayo. Just so I don’t feel SO guilty about indulging in it. Because I will definitely be making it again!
Chicken Artichoke Casserole
Recipe from: Taste of Home/Simple & Delicious magazine
2 cups uncooked bow-tie pasta
2 cups cubed cooked chicken
1 (14 oz) can water-packed artichoke hearts, rinsed, drained and quartered
1 can cream of chicken soup
1 cup shredded Parmesan cheese
1 cup mayo
1/3 cup of 2% milk
1 garlic clove, minced
1/2 tsp pepper
1/2 tsp onion powder
1 cup onion and garlic croutons, coarsely chopped (I used homemade)
Preheat oven to 350.
Cook pasta, then drain. In a large bowl, combine the chicken, garlic, artichokes, cream of chicken soup, cheese, mayo, milk and seasonings. Add pasta to the mixture, then transfer to a greased baking dish (I used an 8×8). Sprinkle the croutons over the top, then baked uncovered for 25-30 minutes.