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Chicken & Artichoke Casserole

8 servings

1/2 cup chopped green bell pepper
1/3 cup chopped green onions including tops
1 cup sliced mushrooms
2 tablespoons butter
2 10 oz. cans condensed cream of chicken soup
1/2 cup half and half
1/2 cup dry sherry
4 cups cooked chicken, or turkey, cubed
2 14 oz. cans artichoke hearts, quartered
1/2 pound bacon, cooked, crumbled
2 cups carrots, julienned 1 1/2", blanched
3 cups shredded mozzarella cheese
1 1/2 cups cooked, wild rice
1/3 cup grated Parmesan cheese
2 bunches chopped fresh basil

Heat oven to 350 degrees. Generously grease 13 x 9" baking dish.
In a large skillet, cook and stire green pepper, onions and mushrooms in
butter until crisp-tender. Add basil, soup, half and half and sherry, mix well.

In a large bowl, combine soup mixture, chicken, artichoke hearts, bacon
carrots and mozzarella cheese. Spread white and wild rice evenly over bottom
of greased baking dish. Spoon chicken mixture over rice, spreading evenly.
Sprinkle with parmesan cheese. Cover with foil; bake at 350° for 40 minutes.
Uncover and bake an additional 15 to 20 minutes or until casserole is
throughly heated.


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