Chicken and Artichoke Casserole

By The Canadian Living Test Kitchen

Tested till perfect

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Chicken and Artichoke Casserole

This recipe makes 6 servings

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This company casserole is delicious with rice or noodles.

Ingredients

  • 6 boneless skinless chicken breasts 6 boneless skinless chicken breasts
  • 1 tbsp butter 1 tbsp butter
  • 1 tbsp vegetable oil 1 tbsp vegetable oil
  • 2 cups chopped onions 2 cups chopped onions
  • 1 cup diced carrots 1 cup diced carrots
  • 3 tbsp all-purpose flour 3 tbsp all-purpose flour
  • 1 cup chicken stock 1 cup chicken stock
  • 2 tsp dried tarragon 2 tsp dried tarragon
  • 1 tsp grated lemon rind 1 tsp grated lemon rind
  • 1/4 tsp hot pepper sauce 1/4 tsp hot pepper sauce
  • 1 can (14 oz/398 ml) artichoke hearts 1 can (14 oz/398 ml) artichoke hearts
  • 1 cup light cream 1 cup light cream
  • 1/4 cup diced sweet red pepper 1/4 cup diced sweet red pepper
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • Salt and pepper Salt and pepper
  • 1-1/2 cups fresh bread crumbs 1-1/2 cups fresh bread crumbs

Preparation

Cut chicken into bite-size pieces. In heavy saucepan, heat half of the butter and oil over medium-high heat; brown chicken, in batches, adding a little more butter if necessary. Remove and set aside. Add remaining butter and oil; cook onions and carrots until softened, about 5 minutes. Stir in flour; cook without browning for 2 minutes.

Stir in stock to make creamy sauce; add tarragon, lemon rind, hot pepper sauce and chicken. Bring to boil, reduce heat and simmer until chicken and vegetables are tender, about 5 minutes. Quarter artichoke hearts; add to chicken mixture along with cream, red pepper, lemon juice, and season with salt and pepper to taste.

Transfer to 13- x 9-inch (3 L) baking dish. (Dish can be made ahead, cooled, covered and refrigerated for up to 1 day or frozen for up to 2 months. Thaw before continuing and add 10 minutes to baking time.) Sprinkle with bread crumbs; bake in 375°F (190°C) oven for about 35 minutes or until bubbly and crusty.

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