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Chicken Artichoke Casserole

Colorful red pepper and green onions brighten every bite of a rich casserole showcasing chicken and artichokes in a cheesy Alfredo sauce.

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( 4 Ratings)

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Member Reviews ( 2 )

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Prep Time 15 min
Total Time 50 min
Servings 6

Ingredients

1: tablespoon olive oil

1: cup chopped red bell pepper

1/4: cup sliced green onions (4 medium)

3: cups chopped cooked chicken

1: can (14 oz) artichoke hearts in water, drained, chopped

1: container (10 oz) refrigerated reduced-fat Alfredo pasta sauce

1: cup shredded Asiago cheese (4 oz)

1/2: cup reduced-fat mayonnaise

1 1/2: cups Romano cheese croutons (from 5-oz bag), coarsely crushed

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Directions

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
2 Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.

EXPERT TIPS

Expert Tips

If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar.

Use regular canned artichoke hearts for this recipe, not the marinated ones. Artichoke hearts are available in several sizes. Choose the least expensive, as they are chopped in this recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 11g, 11% Trans Fat 1g 1% ),
Cholesterol: 105mg; 105%;
Sodium: 890mg; 890%;
Total Carbohydrate: 20g; 20%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 30g; 30%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 30%;
Calcium: 30%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 8/18/2012 7:42:21 PM REPORT ABUSE harleygirl57 said:

Rating:

I did not make the light version of this recipe. Used a whole jar (15 oz) of Alfredo Sauce and Shredded Parmesan, Romano and Asiago Cheese as I couldn't find just plain Asigo cheese. Used regular mayo, not light and cheese and garlic croutons. Also sprinkled some garlic powder in with the onions and red pepper. Cooked 2 large chicken breasts at 350 degrees for 30 minutes, which gave me the 3 cups of chicken. I think next time I make it I may add a small can of mushrooms (drained). Both my husband and I really liked this recipe, he said to definitly make it again.

This reply was: Helpful Inspiring

Posted 9/11/2011 7:15:08 PM REPORT ABUSE NAT61 said:

Rating:

DELICIOUS!!!...with some modifications. I used approx. 1 ea. small red & yellow pepper and 6 or 7 small green onions to use things I had on hand. I can't use Alfredo sauce, so I made a thick white sauce with lite butter seasoned with the browned chicken juices, white pepper, parsley, nutmeg & onion powder. I thinned it with approx. 1/4-1/3 c low sodium chicken broth. I used approx. 1/4-1/3 c mayo to empty a container I had. Then, not having Asiago, I used shredded Parmesan. I topped it with a little more Parmesan instead of the croutons, tho I'm sure the croutons would be good. I served this fabulous dish over buttered spaghetti left from last night. Fabulous blend of my favorite ingredients! My husband liked it enough to say it's a keeper. I might be tempted to add a spoonful of wine next time, but it was so good without that I may decide not to. Thanks for sharing this great recipe!

This reply was: Helpful Inspiring