Chopped Chicken and Artichoke Casserole
- Ready In:
- 4 boneless skinless chicken breast halves
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 (2 ounce) can diced pimentos
- 1 (14 ounce) can quartered water-packed artichoke hearts, drained
- 1 (14 ounce) can spinach or 1 package frozen spinach (thawed)
- 1⁄3 cup minced onion
- 1 cup mayonnaise
- 1⁄4 teaspoon pepper
- 1⁄2 cup grated parmesan cheese (the stuff in the can)
- 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, spinach, 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.
- Serve over rice.
Questions & Replies
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I love artichoke hearts, so I expected to like this recipe a lot better than I did. I did leave out the onions and the pimentos, but since I don't like either one, I don't think putting them in would have made me like the dish as a whole any better. What might help is more parmesan and more bread crumbs (I used Progresso Italian flavor), as I couldn't really taste either one in the finished dish. A couple of notes on cooking it: No way it fit into a 1 1/2-qt. casserole; I used a 2 1/2-qt. Also, the crumbs on top got very dry and sandy in texture--I was afraid they would. I think that mixing a Tbsp. or two of melted margarine in with them would help. Also, even at 400 degrees, it took about 50 min. to more or less heat the casserole through. At 350, which might help keep it from drying out so much, I would probably give it about 75 min.
RECIPE SUBMITTED BY
I work as a professional stagehand for my local union (IATSE Local 26, West Michigan Stagehands), which takes me all over the state and lets me meet all sorts of interesting people. My primary training is in lighting and wardrobe, and I can be found backstage at everything from rock concerts to opera/ballet/symphony/Broadway tour performances to hockey games to corporate meetings and Presidential appearances. In June of 2005, my Local elected me to serve as a delegate to our International convention in mid-July, which was held in Honolulu. In November of 2008, I was elected to my third three-year term as Recording Secretary of my union local. Currently, I am the news poster for www.megatechnews, a computer tech site affiliated with several other tech sites. My biggest passion is union activism. The more I get involved, the more I want to be involved. I also read like a fiend and enjoy "discovering" local or regional bands at local clubs. Recently, I started making jewelry again after a more than ten-year hiatus. It started as a project for Christmas presents, but doing it reminded me how much I enjoy it, so I may be resurrecting my business soon. I never duplicate a piece, because the entire point is that I do custom work, and will take orders to suit. The pieces I have done are in a photo album on Facebook located here: http://www.facebook.com/album.php?aid=21364&id=1373365950&l=5be410742d