ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN ARTICHOKE CASSEROLE
This is a family favorite. My mother found this recipe years ago and it's so delicious.
Provided by Bev
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
- Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
- Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 20.7 g, Cholesterol 142.7 mg, Fat 42.5 g, Fiber 1.5 g, Protein 43.5 g, SaturatedFat 11.9 g, Sodium 1075.6 mg, Sugar 0.9 g
WHITE SAUCE
This white sauce, also known as Béchamel sauce, is one of France's four "mother sauces," and it's a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.
Provided by By Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 16
Number Of Ingredients 5
Steps:
- In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
- Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
Nutrition Facts : Calories 25, Carbohydrate 1 g, Cholesterol 5 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 55 mg, Sugar 0 g, TransFat 0 g
CREAMY CHICKEN 'N' ARTICHOKES
"Absolutely wonderful" is how Debra Hibbs accurately describes her dish of artichoke-topped chicken in a lovely wine sauce. "It's excellent for company or special family dinners," she notes from Beaumont, California.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in 2 tablespoons butter for 3-4 minutes on each side or until browned. Remove and keep warm. , Add wine or broth to the skillet, stirring to loosen any browned bits. Stir in cream; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Return chicken to the pan; simmer 6-8 minutes longer or until chicken juices run clear. Remove chicken; keep warm. , Add remaining butter to cream mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until sauce is reduced to 1 cup. Meanwhile, cook rice according to package directions. Divide rice among four plates; top with the chicken, sauce, artichoke hearts and olives.
Nutrition Facts :
CREAMY CHICKEN ARTICHOKE BAKE
I modified another recipe found here on 'Zaar and came up with this! Delicious served with wild rice and roasted asparagus. Easy enough for weeknights, but special enough for company.
Provided by AngelaTN
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
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.
ARTICHOKE AND CHICKEN BAKE
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
Provided by yooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray an 11x7 inch baking dish with Pam.
- Salt and pepper the chicken breast halves and place in the dish.
- In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
- Spread artichoke mixture over chicken breasts.
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
CHICKEN ARTICHOKE BAKE
This recipe was given to me years ago, when I first married, and has remained a favorite of ours. It is very versatile and can be used for OAMC, too.
Provided by ToiCara
Categories Chicken Breast
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large skillet over medium heat.
- Add chicken and cook 5 minutes each side. Remove chicken and place in 2 quart casserole dish.
- Saute onion and garlic in skillet until onions are translucent.
- Add flour and salt, stirring until smooth.
- Add wine and broth gradually, and cook until thick and bubbly.
- Add cream cheese, stirring until melted.
- Remove pan from heat.
- Arrange drained artichokes aver chicken and pour the sauce from the skillet over the chicken and artichokes in the casserole dish.
- Refrigerate up to 24 hours or freeze at this point. If frozen, thaw and bring to room temp before cooking.
- Bake at 350 degrees for 45-50 minutes.
- Sprinkle almonds over dish 5 minutes before done!
Nutrition Facts : Calories 742.6, Fat 43.1, SaturatedFat 21.2, Cholesterol 195.5, Sodium 940.6, Carbohydrate 23.7, Fiber 6.6, Sugar 4.3, Protein 53.8
CHICKEN FLORENTINE ARTICHOKE BAKE
A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!
Provided by Debbie
Categories Chicken Casserole
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
- While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
- Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
- Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
- Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
- Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g
CHICKEN ARTICHOKE CASSEROLE
Colorful red pepper and green onions brighten every bite of a rich casserole showcasing chicken and artichokes in a cheesy Alfredo sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
- Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.
Nutrition Facts : Calories 460, Carbohydrate 20 g, Cholesterol 105 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1 g
CHICKEN ARTICHOKE BAKE
The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.-Todd Richards, West Allis, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper., Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.
Nutrition Facts : Calories 659 calories, Fat 39g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1666mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
ARTICHOKE CHICKEN CASSEROLE
My husband and 4-year-old son love this recipe. We have it for dinner at least twice a month. This dish is great over orzo pasta with steamed broccoli or asparagus on the side.
Provided by JLGOEDDE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
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).
Nutrition Facts : Calories 457.5 calories, Carbohydrate 14.2 g, Cholesterol 103.2 mg, Fat 28.3 g, Fiber 3.4 g, Protein 36.4 g, SaturatedFat 7.4 g, Sodium 1151.8 mg, Sugar 2.8 g
CHICKEN ARTICHOKE CASSEROLE
This creamy chicken dish is so easy to prepare that it's perfect for serving to guests for lunch or supper.-Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute chicken in 1 tablespoon butter until no longer pink. Season with salt and pepper. Place chicken and artichokes in a greased 11x7-in. baking dish; set aside. , In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in cheese until melted; spoon over chicken. , Combine the bread crumbs, savory and thyme; sprinkle over chicken. Bake, uncovered, at 350° for 25-35 minutes or until golden brown. Serve with noodles or rice.
Nutrition Facts :
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