Chicken and Artichoke Casserole
Ingredients
1 small onion, diced
1 lb (450 g) roughly chopped chicken breast
1 can (10 oz/284 ml) condensed cream of celery soup
1⁄2 cup milk
1 can (14 oz /398 ml) artichokes, drained and roughly chopped
1⁄3 cup breadcrumbs
3 tbsp Artichoke Dip Mix orHerb & Garlic Dip Mix
2 tbsp grated Parmesan cheese
Preparation
- Preheat oven to 350° F (175° C).
- Heat a frying pan to medium-high and lightly mist with vegetable oil.
- Sauté onion for approximately 3 minutes. Add chicken and cook until lightly brown on all sides.
- Add cream of celery soup, milk, artichokes and dip mix. Stir well and bring to a gentle simmer. Remove from heat and sprinkle breadcrumbs and Parmesan cheese evenly overtop.
- Bake uncovered for 15–20 minutes, or until chicken is fully cooked and top pleasantly browned.
Nutritional Information
Per serving: Calories 280, Fat 8 g (Saturated 3 g, Trans 0 g), Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 21 g (Fibre 5 g, Sugars 3 g), Protein 31 g.
Tips
Serve with a side salad and prepared Epicure Dressing for a complete meal.
Make using any variety of condensed cream soup
For a "lighter" casserole, look for low-fat cream of celery soup.
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Herb & Garlic Dip Mix
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