Chopped Chicken and Artichoke Casserole

6
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"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."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Place chicken in a large saucepan and fill with enough water to cover.

Step 2

Cover pan and bring to a boil; simmer 10 minutes, then turn heat off and leave to stand, covered, another 10 minutes.

Step 3

Preheat oven to 400F; spray a 2-quart casserole dish with nonstick cooking spray.

Step 4

Drain chicken and cut into bite-sized pieces.

Step 5

Combine chicken, water chestnuts, pimiento, artichoke hearts, spinach, onion, mayonnaise and pepper in a bowl.

Step 6

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).

Step 7

Mix about half of Parmesan mixture into chicken mixture; then spread chicken mixture into prepared casserole dish.

Step 8

Bake, uncovered, for 25 minutes; sprinkle with remaining Parmesan mixture and bake an additional 10 minutes.

Tips & Variations


No special items needed.

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