Artichoke and Chicken Casserole |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is one of my favorite meals to make and take for lunch the next day. It won first place at the County Fair. Ingredients:
4 chicken breasts (cubed) |
salt and pepper |
2 tablespoons olive oil |
2 (8 ounce) cans artichoke hearts in brine |
2 (8 ounce) cans cream of chicken soup, diluted with |
1/4 cup water |
1 cup mayonnaise |
1 1/2 cups shredded sharp cheddar cheese |
1 (8 ounce) soup can full minute rice |
crumbled cooked bacon, for topping |
Directions:
1. Preheat oven to 350 degrees, spray 13 x 9 in baking dish with Pam.
2. Heat pan over medium heat, add olive oil and cubed/seasoned chicken, cook halfway.
3. Meanwhile, mix soup, water, mayonnaise and rice.
4. Add artichokes and chicken, fold in cheese saving about 3/4 cup for topping.
5. Spread in bottom of 13 x 9 inch pan, add rest of cheese for topping.
6. Bake at 350 for 20 minutes, remove and top with bacon bits, bake for another 15 minutes.
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