Chicken and Artichoke Casserole

Chicken and Artichoke Casserole Chicken and Artichoke Casserole For a "lighter" casserole, look for low-fat cream of celery soup. Serve with a side salad for a complete meal.
For a "lighter" casserole, look for low-fat cream of celery soup. Serve with a side salad for a complete meal.
  • 10 min prep
  • 40 minutes
  • 280 calories
  • $3.50

Ingredients


Makes: 4 servings
  • 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 C (125 ml) milk
  • 1 can (14 oz /398 ml) artichokes, drained and roughly chopped
  • 1/3 C (80 ml) breadcrumbs
  • 3 Tbsp (45 ml) Artichoke Dip Mix
  • 2 Tbsp (30 ml) grated Parmesan cheese

Preparation


 
  • Preheat oven to 350° F (175° C).
  • Heat an Fry 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 Seasoning for Hot Artichoke Dip. 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.

Tip


 

Tip: Make using any variety of condensed cream soup.Serve with a side salad and prepared Epicure Dressing.

Nutritional Serving Size
Calories 280
Fat 8 g
Saturated Fat 3 g
Transfat 0 g
Cholesterol 80 mg
Sodium 880 mg
Carbohydrates 21 g
Fibre 5 g
Sugar 3 g
Protein 31 g

Shop this recipe...

Fry Pan
$65.00
Artichoke Dip Mix
$9.00