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–+ servings

Chicken-artichoke casserole

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red bell pepper chopped (1 cup)
  • 4 medium green onions sliced (¼ cup)
  • 3 cups chopped cooked chicken
  • 1 can artichoke hearts drained, chopped
  • 1 container refrigerated reduced-fat Alfredo pasta sauce
  • 1 cup shredded Asiago cheese 4 oz
  • ½ cup reduced-fat mayonnaise
  • 1½ cups Romano cheese croutons from 5-oz bag, coarsely crushed
  • Additional sliced green onions if desired

Instructions

  • Heat oven to 350°F.
  • Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • In 6- to 8-inch skillet, heat oil over medium heat.
  • Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
  • In large bowl, mix bell pepper mixture and all remaining ingredients except croutons and additional green onions.
  • Spoon into baking dish.
  • Top with croutons.
  • Bake uncovered 30 to 35 minutes or until hot and bubbly.
  • Sprinkle with additional sliced green onions before serving.

Notes & Wine Advice

Quick Variation If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar.

Nutrition values

Calories: 460 kcal | Carbohydrates: 20 g | Fat: 28 g | Saturated Fat: 11 g | Sodium: 890 mg
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Course; Casserole / One Pot Dinner