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Recipe: Quick Chicken and Artichoke Casserole

Main Dishes - Chicken, Poultry
QUICK CHICKEN AND ARTICHOKE CASSEROLE

4 boneless, skinless chicken breast halves
1 can (8 oz.) sliced water chestnuts, drained
1 can (2 ounces) pimento, diced
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
1/3 cup minced onion
1 cup mayonnaise
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1/3 cup dry seasoned bread crumbs

In medium saucepan, place chicken and cover with cold water. Place over high heat and bring to a boil. Reduce heat to low, cover and simmer about 7 minutes. Turn off heat, remove cover and let chicken cool in water for 10 minutes. In large bowl, place water chestnuts, pimento, artichoke hearts, onion, mayonnaise and pepper; stir gently to mix well. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half of crumb mixture into artichoke mixture. Chop chicken and stir into artichoke mixture; spoon into 1 1/2 quart casserole and sprinkle with remaining bread crumbs. Place in 400 F. oven and bake about 35 minutes, until brown and heated through.

Makes 4 servings.
Source: National Chicken Council

MsgID: 37407
Shared by: Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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