Savoryartichokechickencasserole Recipes

SPINACH AND ARTICHOKE CHICKEN CASSEROLES

Steps:

• In a large skillet over medium-high heat, melt the butter. Add the onion and a pinch of kosher salt and cook, stirring, until soft, about 10 minutes. Add the garlic and cook for another minute.
• Stir in the flour to evenly distribute. Add 1 cup milk, stirring continuously until thickened; repeat with the remaining 1 cup. Stir in the chicken soup bouillon, then add the chicken, thyme and a few turns of black pepper and simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Add the artichokes, spinach, cream cheese, parsley, a pinch of crushed red pepper and a few turns of black pepper. Stir until the cream cheese is melted. Taste and adjust as desired.
• Divide the spinach, artichoke and chicken mixture into eight 5-inch aluminum pans or a 9-by-13-inch casserole pan. Separate the biscuits, then top the casseroles with them. Brush them with the egg wash and sprinkle with the flaky salt and some black pepper.
• If baking immediately, preheat the oven to 400 degrees F. Bake until the biscuits are golden brown, about 15 minutes.
• If freezing, allow the casseroles to cool to room temperature, then cover tightly with foil and freeze. To reheat, bake at 400 degrees F for 30 minutes.

ARTICHOKE AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

ARTICHOKE--CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Cook chicken (any way you choose),cool and shred.
• Saute mushrooms and green onions in butter.
• Sprinkle with garlic salt.
• In a bowl, combine chicken, artichokes, and mushrooms/onions.
• In another bowl, combine wine, salt, pepper, mayonnaise, sour cream, and parmesan Cheese.
• Fold into the chicken mixture and sprinkle with Parmesan cheese.
• Place mixture into a 2 quart casserole.
• Bake for 30 minutes.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ARTICHOKE CHICKEN CASSEROLE

Steps:

• In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

CREAMY ARTICHOKE CHICKEN BAKE

Steps:

• Preheat oven to 400˚F
• Season the chicken breast with salt and pepper and lay in a large casserole dish.
• Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
• Spread the artichoke mixture over the chicken and top with remaining parmesan cheese.
• Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp.)

CHICKEN, ARTICHOKE, AND MUSHROOM CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4).
• In a skillet or sauté pan, brown chicken lightly in the butter.
• Transfer the chicken to a baking dish or move it to a plate if you are using an oven-safe skillet.
• Add mushrooms to skillet and saute for a few minutes, until lightly browned; remove and spoon over the chicken pieces.
• Place drained artichoke hearts on the chicken pieces.
• Add flour to the remaining butter in the skillet and stir to blend. Add broth and cook, stirring, until thickened. If the skillet is the baking dish, place the chicken, artichokes, and mushrooms back in the skillet. If baking in a baking dish, pour the sauce over the chicken, artichokes, and mushrooms.
• Bake for about 45 minutes. Serve and enjoy!

CREAMY CHICKEN ARTICHOKE BAKE

Steps:

• Saute onion and garlic in olive oil until clear and golden.
• Place onion mixture in large bowl.
• Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
• Pour into greased casserole dish and sprinkle paprika on top.
• Bake at 350 for 30 minutes.