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.

  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

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

  • 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

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.

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:
1
*Percent Daily Values are based on a 2,000 calorie diet.