Chicken and Artichoke Casserole

40 min

4 servings

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 or Herb & Garlic Dip Mix
  • 2 tbsp grated Parmesan cheese

Preparation

  1. Preheat oven to 350° F (175° C).
  2. Heat a frying pan to medium-high and lightly mist with vegetable oil.
  3. Sauté onion for approximately 3 minutes. Add chicken and cook until lightly brown on all sides.
  4. 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.
  5. 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, 0 0 g), Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 21 g (Fiber 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.