Sunday, April 3, 2011

Chicken Artichoke Casserole

I came up with this casserole yesterday.  Thought I'd share it.  Yummy!

8 chicken tenders
1 can artichoke hearts, well-drained
1 sm. can mushroom bits and pieces (well-drained)
1/4 cup sherry
1 stick butter
1 tsp. garlic
1 tsp. rosemary
3 eggs
1 can cream of chicken soup
1 cup milk
1/4 cup slivered almonds
1/2 cup diced celery
1/3 cup Miracle Whip
day old bread (I used a dark bread)
1 cup of shredded cheeses (I used  Mizithra Cheese purchased @ The Spagetti Factory which is a combination of Ricotta cheese and Romono cheese).

Saute chicken in melted butter, garlic and rosemary until lightly browned on both sides.   Layer crumbled bread crumbs in the bottom of a large casserole dish.   Cut chicken into bite size pieces and place on top of bread crumbs.  Cut up artichocke hearts and layer on top of Chicken.

Saute mushrooms, celery, cheeses and almonds in remaining butter for about 5 minutes.   Layer over top of casserole ingredients.

Combine cream of chicken soup, sherry, eggs, Miracle whip and milk in seperate bowl and wisk until blended.  Pour over the ingredients in the casserole dish.

Bake at 375 degrees for approx. 1 hr.

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