The Best Chicken & Artichoke Casserole
From nativeprincess 13 years agoIngredients
- 4 boneless, skinless breast halves shopping list
- 1 can (8 oz) sliced water chestnuts, drained shopping list
- 1 jar (2 oz) pimento, diced shopping list
- 1 can (13 3/4 oz) artichoke hearts, drained, quartered shopping list
- 1/3 cup minced onion shopping list
- 1 jalapeno, chopped shopping list
- 1 cup mayonnnaise shopping list
- 1/4 tsp pepper shopping list
- 1/2 cup grated Parmesean shopping list
- 1/3 cup dry seasoned bread crumbs shopping list
How to make it
- Place chicken in a saucepan, cover with cold water, bring to a boil over high heat. Reduce heat to low and simmer until cooked through. Turn off heat to let chicken cool.
- In a large bowl, place water chestnuts, pimento, artichoke hearts, onion, chopped jalapeno, mayo & pepper, stir gently to mix well.
- In a small bowl, mix together Parmesean & bread crumbs. Stir half of crumb mixture into artichoke mixture.
- Chop chicken and stir into artichoke mixture; spoon into 11/2 qt casserole & sprinkle with remaining bread crumbs. Place into 400 degree oven & bake about 35 minutes until brown & heated through.
- ******************************************************************
- ENJOY!!!!!
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