Chopped Chicken and Artichoke Casserole
February 22, 2014
"I've been making this for years, and we love it. I originally posted it at F.com, but it's changed a bit over the years."
- Serving Size: 1 (337 g)
- Calories 433.9
- Total Fat - 17.7 g
- Saturated Fat - 5.2 g
- Cholesterol - 123.7 mg
- Sodium - 810.5 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 3.5 g
- Sugars - 3.6 g
- Protein - 44.5 g
- Calcium - 224.4 mg
- Iron - 3.6 mg
- Vitamin C - 14.9 mg
- Thiamin - 0.3 mg
Place chicken in a large saucepan and fill with enough water to cover.
Cover pan and bring to a boil; simmer 10 minutes, then turn heat off and leave to stand, covered, another 10 minutes.
Preheat oven to 400F; spray a 2-quart casserole dish with nonstick cooking spray.
Drain chicken and cut into bite-sized pieces.
Combine chicken, water chestnuts, pimiento, artichoke hearts, spinach, onion, mayonnaise and pepper in a bowl.
In a separate bowl, combine Parmesan, bread crumbs, and Italian-Romano seasoning blend (I do this in my electric chopper after I whirl the bread to make crumbs).
Mix about half of Parmesan mixture into chicken mixture; then spread chicken mixture into prepared casserole dish.
Bake, uncovered, for 25 minutes; sprinkle with remaining Parmesan mixture and bake an additional 10 minutes.
Tips & Variations
No special items needed.