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Creamy Chicken and Artichoke Bake

5 star rating
 

Submitted by: kpcooks

 

Photo by: Katy Stovall

The flavors of artichokes, Parmesan, mushroom soup and a dry white wine combine with chicken to make a tasty casserole that is unbeatable.
 

Ingredients

  • 1/2 cup shallots, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, cubed or shredded
  • 1 can artichoke hearts, drained and chopped
  • 1 4 ounce can diced water chestnuts, drained
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • 1/4 cup dry sherry or white wine
  • 1 8 ounce container sour cream
  • 1 10.75 ounce can cream of mushroom soup
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • Topping:
  • 1/2 cup sliced almonds
  • 1/2 cup grated Parmesan cheese

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Method

Preheat oven to 350 degrees. Grease a 9x13 casserole pan or 3 quart dish. Saute shallots and garlic in olive oil over medium heat until tender, about 5 minutes. Remove from heat and set aside. In a large bowl, combine chicken, artichokes, water chestnuts, Parmesan cheese, lemon juice, wine, sour cream, mushroom soup, salt and pepper. Mix well and add shallots and garlic. Pour chicken mixture into prepared dish and top with Parmesan cheese and almonds. Bake uncovered at 350 degrees for 30 minutes. Let cool five minutes and serve over egg noodles or rice. Garnish with chopped fresh parsley and a lemon slice, if desired

 

Notes:

 

Number of Servings: 6-8

 

Submitted by: kpcooks ()

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