Company Chicken Artichoke Bake Recipes

HEALTHY SPINACH ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 1 1/2 qt. casserole dish with healthy fat of choice and set aside.
• In a large mixing bowl, add cooked shredded chicken, healthy fat of choice, cottage cheese and sour cream. Give it a quick stir to combine. Add 1 1/2 cups shredded cheese, parsley, sea salt, garlic, thyme, lemon juice and lemon zest. Stir until fully combined and evenly distributed. Gently fold in the spinach and artichoke hearts just until combined. Pour mixture into the greased casserole dish and sprinkle the remaining 1/2 cup shredded cheese over the top of the casserole.
• Bake at 375 degrees F for 40-50 minutes, or until the cheesy top is lightly golden brown.
• Let the casserole sit for 10 minutes before serving.

SPINACH ARTICHOKE CHICKEN BAKE

Steps:

• Preheat oven to 400ºF.
• In a large bowl mix together spinach, yogurt, artichokes, garlic powder, and mustard.
• Lay chicken breasts down in a single layer in a 9x13 baking dish. Evenly distribute spinach mixture overtop the chicken breasts. Lay 2 slices of the mozzarella cheese on top of each chicken breast, overlapping to fit is okay.
• Transfer to the oven and bake 30 minutes until chicken is fully cooked (cooking time will vary due to size of the chicken breast, the chicken should reach an internal temperature of 165ºF). Let rest 3-5 minutes before serving.

ARTICHOKE CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix Parmesan cheese, mayonnaise, and garlic powder together in a bowl.
• Arrange chicken breasts in a 9x13-inch baking dish; top with artichoke hearts and crimini mushrooms. Spread cheese mixture over the artichoke and mushroom layer.
• Bake in the preheated oven until the chicken no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

COMPANY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Coat the chicken breasts in the dressing mix.
• Heat the oil in a large nonstick skillet over medium-high heat until very hot. Add the chicken and cook undisturbed until well browned, about 4 minutes. Turn the chicken, add the butter to the pan, and cook until the chicken is just golden brown on the reverse side, 3 minutes more. Transfer the chicken to a large baking dish.
• To the skillet, add the mushrooms and a pinch of salt; cook, stirring occasionally, until golden brown, about 5 minutes. Spoon the mushrooms on top of the chicken.
• In a medium saucepan combine the soup, cream cheese and wine. Stir over medium-high heat until well blended and heated through. Pour the sauce over the chicken and mushrooms.
• Bake, uncovered, until the chicken is cooked through, 1 hour. Sprinkle with parsley and serve.

COMPANY CHICKEN WITH ARTICHOKES

Steps:

• In a large resealable plastic bag, combine the flour, salt, sage and pepper. Remove 1 tablespoon to a small bowl and set aside. Add chicken to bag, two pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil over medium heat for 6-7 minutes on each side or until a thermometer reads 170°; drain. Remove and keep warm. , In the same skillet, combine the artichokes, mushrooms and broth. Add wine to reserved flour mixture until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken. Sprinkle with Parmesan and parsley.

COMPANY CHICKEN CASSEROLE

Steps:

• Place bread in a greased 13-in. x 9-in. baking dish. Top with chicken. In a skillet, saute mushrooms in 2 tablespoons butter until tender. , Using a slotted spoon, place mushrooms over chicken. Combine water chestnuts and mayonnaise; spoon over mushrooms. Top with cheeses. Beat eggs and milk; pour over cheese. Combine soups; spread over top. Cover and refrigerate overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour. Melt remaining butter; toss with bread crumbs. Sprinkle over the casserole; bake 10 minutes longer.

COMPANY CHICKEN-ARTICHOKE BAKE

Steps:

• Melt butter in a large skillet over medium heat. Add chicken, and cook 5 minutes obn each side ot until browned. Remove chicken from skillet, reserving pan drippings; place chicken in a 2 quart casserole. Set aside.
• Saute onion and garlic in reserved pan drippings until tender. Add flour and salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Add cream cheese, stirring until cheese melts. Remove from heat. Set aside.
• Arrange halved artichoke hearts over chicken. Spoon cream cheese mixture over chicken and artichokes. Cool.
• TO STORE: Cover and refrigerate up to 24 hours.
• TO SERVE:Bake, covered, at 350 for 45 to 50 minuts or until bubbly. Sprinkle with toasted almonds.

COMPANY CHICKEN 'N ARTICHOKES

Steps:

• In large skillet, simmer chicken breasts, in a single layer, in chicken broth, covered until chicken is tender and juices run clear (approx. 20 min).
• Remove chicken & cool slightly. Arrange in a 9x13 baking dish.
• Reserve 1 1/2 cups chicken broth for sauce.
• Spoon artichoke hearts over chicken.
• In med. skillet, melt 2 tbsp butter;saute mushrooms and red pepper until all liquid has evaporated. Set aside.
• In small saucepan, melt 1/3 cup margarine;blend in flour, salt and pepper. Gradually stir in reserved chicken broth and half-and-half. Bring to a boil, stirring constantly;boil and stir 1 minute. Gradually stir in Parmesan cheese until melted. Stir in sherry & rosemary;pour sauce over chicken. Sprinkle mushrooms and red pepper evenly over sauce. Refrigerate, covered several hours or overnight.
• To Bake: Heat oven to 325 degrees. Bake covered, 1 hour; uncover and bake until heated through (about 15 min.).

CHICKEN & MARINATED ARTICHOKE CASSEROLE

Steps:

• Drain artichokes well and coarsely chop. Add them to the bottom of a 9 x 13 baking pan.
• Next, layer rice and chicken on top of artichokes.
• Saute mushrooms in a little butter until they have released their juices and are light golden brown. Add them on top of chicken and rice.
• Mix together soup, milk, mayo, lemon juice, curry powder and 3/4 cup of the cheese. Mix thoroughly. Pour mixture over the mushrooms and sprinkle remaining cheddar cheese on top.
• Toast bread crumbs in melted butter and toss with parmesan cheese -- spread on top of casserole.
• Bake at 350 degrees for 30 minutes.