Chicken and Articoke Casserole
This company casserole is delicious with rice or noodles.
Servings: 6
Ingredients:
-
6 boneless skinless chicken breasts
1 tbsp (15 mL) butter
1 tbsp (15 mL) vegetable oil
2 cups (500 mL) chopped onions
1 cup (250 mL) diced carrots
3 tbsp (50 mL) all-purpose flour
1 cup (250 mL) chicken stock
2 tsp (10 mL) dried tarragon
1 tsp (5 mL) grated lemon rind
1/4 tsp (1 mL) hot pepper sauce
1 can (14 oz/398 mL) artichoke hearts
1 cup (250 mL) light cream
1/4 cup (50 mL) diced sweet red pepper
1 tbsp (15 mL) lemon juice
salt and pepper
1-1/2 cups (375 mL) 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.
Tags:
Main Course; Vegetables; Poultry-Chicken; Cheese/Other Dairy; One-Pot; Bake;
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