Ingredients
- 1 1/2 pounds boneless skinless chicken breast
- 8 ounces water chestnuts (can, sliced, drained)
- 2 tablespoons pimiento (or one 2 oz. jar, drained)
- 14 ounces artichoke hearts (can, drained and chopped)
- 10 ounces spinach (frozen, thawed and squeezed dry)
- 1/3 cup onion, diced
- 1 cup mayonnaise (olive oil mayonnaise)
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, grated
- 1/3 cup whole-wheat bread crumbs (fresh, about 1 slice bread)
- 1 teaspoon Italian-Romano seasoning blend (or Italian seasoning)
How to Make
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Step 1: Place chicken in a large saucepan and fill with enough water to cover.
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Step 2: Cover pan and bring to a boil; simmer 10 minutes, then turn heat off and leave to stand, covered, another 10 minutes.
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Step 3: Preheat oven to 400F; spray a 2-quart casserole dish with nonstick cooking spray.
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Step 4: Drain chicken and cut into bite-sized pieces.
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Step 5: Combine chicken, water chestnuts, pimiento, artichoke hearts, spinach, onion, mayonnaise and pepper in a bowl.
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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).
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Step 7: Mix about half of Parmesan mixture into chicken mixture; then spread chicken mixture into prepared casserole dish.
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Step 8: Bake, uncovered, for 25 minutes; sprinkle with remaining Parmesan mixture and bake an additional 10 minutes.
We hope you enjoy this recipe!
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