Chicken and Artichoke Casserole
Ingredients
- 1 small onion, diced
- 1 lb (450 g) roughly chopped chicken breast
- 1 can (10 oz/284 ml) condensed cream of celery soup
- 1⁄2 cup milk
- 1 can (14 oz /398 ml) artichokes, drained and roughly chopped
- 1⁄3 cup breadcrumbs
- 3 tbsp Artichoke Dip Mix or Herb & Garlic Dip Mix
- 2 tbsp grated Parmesan cheese
Preparation
- Preheat oven to 350° F (175° C).
- Heat a frying pan to medium-high and lightly mist with vegetable oil.
- Sauté onion for approximately 3 minutes. Add chicken and cook until lightly brown on all sides.
- Add cream of celery soup, milk, artichokes and dip mix. Stir well and bring to a gentle simmer. Remove from heat and sprinkle breadcrumbs and Parmesan cheese evenly overtop.
- Bake uncovered for 15–20 minutes, or until chicken is fully cooked and top pleasantly browned.
Epicure Products Used
Nutritional Information
Per serving: Calories 280, Fat 8 g (Saturated 3 g, 0 0 g), Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 21 g (Fiber 5 g, Sugars 3 g), Protein 31 g.
Tips
Serve with a side salad and prepared Epicure Dressing for a complete meal.
Make using any variety of condensed cream soup
For a "lighter" casserole, look for low-fat cream of celery soup.