Wednesday, March 9, 2011

Chicken and Artichoke Casserole

When I was younger I fondly referred to this casserole as "Crunchy Chicken" since it has the Pepperidge Farm Stuffing on top which gets "crunchy" after the casserole is baked.  This casserole is easy to put together, does not include too many ingredients and is great as leftovers (if there are any)!  One of the important things to remember here is that you MUST use the Pepperidge Farm Stuffing instead of any other kind of breadcrumbs.  If you use finely ground breadcrumbs the top will be soggy and certainly not "crunchy"!
Chicken Breast with Artichokes (a.k.a. “Crunchy Chicken”)

1 lb. chicken breasts, halved and boned
2 (14 oz.) cans artichoke hearts
2 large jars whole mushrooms, halved (you can use fresh if you prefer-
I use one packet fresh sliced mushrooms)
1 (10 oz.) can cream of chicken soup
¼ cup white wine
salt & pepper to taste
½ stick butter
 Pepperidge Farm herb seasoned stuffing, to cover
Drain artichokes (squeeze each one to get out all the liquid) and coarsely chop . Place in buttered casserole dish along with mushrooms. 
Mix soup and wine together, season with salt and pepper. Put soup mixture over artichokes and mushrooms.
Push chicken partially into mixture so exposed parts will brown.
Cover with stuffing and dot with butter.
Cover with foil and bake for 45 minutes at 350 degrees. Remove foil and continue baking until brown and chicken is done (about 15 minutes). Serve 4-6 generously.

We also had an avocado and mozzarella cheese salad with sesame seed vinagerette dressing....YUM!!!  You can find the old Corner Market sesame seed dressing at the Produce Place, the BP in Belle Meade or Granny White Market.  Bread and Company has a pretty good sesame seed dressing as well.
Murphy came over to play too....Annie was not amused!

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