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Layered Chicken And Artichoke Casserole

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Ingredients

Adjust Servings:
1 (10 ounce) box frozen spinach
1 (8 ounce) can sliced water chestnuts, drained
2 lbs boneless skinless chicken breasts, cut in half
1 cup sherry wine, divided
1 bay leaf
2 tablespoons butter
8 ounces mushrooms, sliced
1/2 cup sliced green onion
1 garlic clove, minced
3/4 cup mayonnaise
1 cup grated parmesan cheese
1/2 cup sour cream
1 (14 ounce) can artichoke hearts, drained and chopped

Nutritional information

673.5
Calories
224 g
Calories From Fat
25 g
Total Fat
10 g
Saturated Fat
128.7 mg
Cholesterol
873.2 mg
Sodium
30.2 g
Carbs
6.7 g
Dietary Fiber
6.5 g
Sugars
48.4 g
Protein
433g
Serving Size

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Layered Chicken And Artichoke Casserole

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    Cuisine:

    This didn't have quite the umph I was looking for. I added 1/2 tsp of tarragon, black pepper and a few pinches of red pepper flakes to try and give it some flavor. used Madeira instead of sherry and simmered the onions, garlic and mushrooms in the skillet when the chicken was just about poached...It smelled wonderful...just felt it was flat...and doubled the sauce as we like more. I will make this again and see if I can tweak it a bit more. Will edit my comments after that. Thanks for a good base recipe!

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Layered Chicken and Artichoke Casserole, This comes from the Heart and Soul: cookbook from Memphis My whole family love this one Good with plain buttered pasta and a green salad on the side , This didn’t have quite the umph I was looking for I added 1/2 tsp of tarragon, black pepper and a few pinches of red pepper flakes to try and give it some flavor used Madeira instead of sherry and simmered the onions, garlic and mushrooms in the skillet when the chicken was just about poached It smelled wonderful just felt it was flat and doubled the sauce as we like more I will make this again and see if I can tweak it a bit more Will edit my comments after that Thanks for a good base recipe!, This didn’t have quite the umph I was looking for I added 1/2 tsp of tarragon, black pepper and a few pinches of red pepper flakes to try and give it some flavor used Madeira instead of sherry and simmered the onions, garlic and mushrooms in the skillet when the chicken was just about poached It smelled wonderful just felt it was flat and doubled the sauce as we like more I will make this again and see if I can tweak it a bit more Will edit my comments after that Thanks for a good base recipe!


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    Steps

    1
    Done

    Cook Spinach According to the Directions, Drain, Squeezing Out Excess Liquid.stir in Water Chestnuts. Set Mixture Aside.

    2
    Done

    Preheat Oven to 350.

    3
    Done

    in a 12" Skillet, Arrange Chicken Breasts and Add 1/2 Cup of the Sherry and the Bay Leaf. Bring to Boil and Cover and Reduce Heat , Allowing to Simmer Until No Longer Pink, About 20 Mins.drain and Set Chicken Aside.

    4
    Done

    in the Same Skillet, Melt the Butter and Saute the Mushrooms, Green Onions and Garlic Over Med Heat For 5 Mins, Until Tender, Set Aside.

    5
    Done

    in a Med Bowl, Stir Together Mayonnaise, 1/2 Cup of the Parmesan Cheese, Sour Cream and Remaining Sherry.

    6
    Done

    to Assemble, Spread Spinach Mixture Evenly in the Bottom of a 13 by 9 by 2 Inch Baking Dish. Top With Chicken Breasts, Artichokes,and Mushroom Onion Mixture.

    7
    Done

    Spread the Mayonnaise Mixture Over the Top and Sprinkle With Thr Remaining Parmesan Cheese.

    8
    Done

    Bake For 30 Mins or Until Heated Through.

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    William Khan

    Sushi sensei skilled in the art of crafting delicate and delicious sushi rolls.

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