QUICK CHOPPED CHICKEN AND ARTICHOKE CASSEROLE
4 boneless, skinless chicken breast halves
1 can (8 ounces) sliced water chestnuts, drained
1 can (2 ounces) diced pimento
1 can (13-3/4 ounces) quartered, water-packed artichoke hearts, drained
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, cover chicken with cold water. Bring to boil, reduce to low heat and simmer, covered about 7 minutes. Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
While chicken is cooling, stir together artichoke hearts, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half the crumb mixture into artichoke mixture. Set remaining bread crumbs aside.
Preheat oven to 400 F. Dice chicken and stir into artichoke mixture. Spoon into 1-1/2 quart casserole and smooth top. Sprinkle with reserved crumbs. Bake about 35 minutes, until golden brown and heated through.
Makes 4 servings.
To freeze, cover tightly with plastic wrap and freeze until needed. To thaw, transfer from freezer to refrigerator 12 - 24 hours in advance. Bake in preheated 400 F. oven for about 40 minutes, until golden brown and heated through.
Source: National Chicken Council
4 boneless, skinless chicken breast halves
1 can (8 ounces) sliced water chestnuts, drained
1 can (2 ounces) diced pimento
1 can (13-3/4 ounces) quartered, water-packed artichoke hearts, drained
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, cover chicken with cold water. Bring to boil, reduce to low heat and simmer, covered about 7 minutes. Turn off heat, remove cover and let chicken cool in the water for 10 minutes.
While chicken is cooling, stir together artichoke hearts, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl. In small bowl, stir together Parmesan cheese and bread crumbs. Stir half the crumb mixture into artichoke mixture. Set remaining bread crumbs aside.
Preheat oven to 400 F. Dice chicken and stir into artichoke mixture. Spoon into 1-1/2 quart casserole and smooth top. Sprinkle with reserved crumbs. Bake about 35 minutes, until golden brown and heated through.
Makes 4 servings.
To freeze, cover tightly with plastic wrap and freeze until needed. To thaw, transfer from freezer to refrigerator 12 - 24 hours in advance. Bake in preheated 400 F. oven for about 40 minutes, until golden brown and heated through.
Source: National Chicken Council
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