Artichoke Chicken Casserole
Artichoke hearts are a tasty addition to this Artichoke Chicken Casserole. However, compare the prices of canned and frozen ones. Frozen artichoke hearts are often less expensive and fresher tasting.
2 Tbsp butter
3 cup sliced mushrooms
1 cup chopped green onions
4 carrots, cut into thin sticks
2 (10-ounce) cans cream of chicken soup
1/2 cup heavy cream
1/2 cup sherry or chicken broth
1 tsp salt
3 cup cubed cooked chicken
2 (14-ounce) cans artichoke hearts, drained, quartered
3 cup shredded mozzarella cheese
4 cup cooked brown rice
1/2 cup grated Parmesan cheese
Preheat oven to 350°F. Heat butter in a large skillet over medium heat; add mushrooms, green onions and carrots. Saut� until carrots are tender, about 10 minutes.
Remove skillet from heat. Add soup, cream, sherry and salt; mix well.
Combine chicken, mushroom mixture, artichoke hearts and mozzarella in a large bowl; mix well. Grease a medium casserole with cooking spray. Spread rice in bottom of casserole. Combine chicken, mushroom mixture, artichoke hearts and mozzarella in a large bowl; mix well. Grease a medium casserole with cooking spray. Spread rice in bottom of casserole.
Spread chicken mixture over rice. Sprinkle with Parmesan. Bake until bubbly and golden brown, about 25 minutes.
Artichoke Chicken Casserole tip: Pre-cut carrot sticks are available in most supermarkets. You can save valuable time by purchasing pre-sliced and pre-chopped vegetables.