Creamychickenartichokebake Recipes

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CREAMY CHICKEN ARTICHOKE BAKE



Creamy Chicken Artichoke Bake image

I modified another recipe found here on 'Zaar and came up with this! Delicious served with wild rice and roasted asparagus. Easy enough for weeknights, but special enough for company.

Provided by AngelaTN

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
2 cups cooked chopped chicken breasts
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup white wine
1 cup parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon paprika

Steps:

  • Saute onion and garlic in olive oil until clear and golden.
  • Place onion mixture in large bowl.
  • Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
  • Pour into greased casserole dish and sprinkle paprika on top.
  • Bake at 350 for 30 minutes.

CREAMY ARTICHOKE CHICKEN BAKE



Creamy Artichoke Chicken Bake image

This creamy chicken dinner is quick and easy to make and filled with comforting flavors. With tender chicken, two kinds of cheese, and tangy artichoke hearts, this recipe is a keeper!

Provided by Kimber

Categories     Dinner

Time 45m

Number Of Ingredients 8

2 lbs boneless, skinless chicken breast ((cut into thin cutlets))
1 can (14 oz) artichoke hearts (quartered, drained well)
1 can (4.5 oz) chopped green chiles
6 oz cream cheese (softened)
1/3 cup mayonnaise
1/2 cup grated parmesan cheese (divided)
1/2 tsp garlic powder
salt and pepper (to taste)

Steps:

  • Preheat oven to 400˚F
  • Season the chicken breast with salt and pepper and lay in a large casserole dish.
  • Mix together softened cream cheese, mayonnaise, and garlic powder. Stir in the quartered artichoke hearts, diced green chiles, and half (1/4 cup) parmesan cheese. Mix until combined.
  • Spread the artichoke mixture over the chicken and top with remaining parmesan cheese.
  • Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp.)

Nutrition Facts : Calories 627 kcal, Carbohydrate 11 g, Protein 58 g, Fat 38 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 211 mg, Sodium 1198 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 20 g, ServingSize 1 serving

CHEESY CHICKEN ARTICHOKE BAKE



Cheesy Chicken Artichoke Bake image

Make and share this Cheesy Chicken Artichoke Bake recipe from Food.com.

Provided by misskris3780

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4-6 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves
1 (15 ounce) can artichoke hearts
1/4 cup low-fat mayonnaise
1/4 cup part-skim ricotta cheese
1/4 cup light sour cream
1/4 cup parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried parsley
1/2 teaspoon red pepper flakes
salt & pepper

Steps:

  • Preheat oven to 375 degrees.
  • Open and drain artichoke hearts, and roughly chop them if they are not quartered.
  • Add artichoke hearts, mayo, ricotta cheese, sour cream, parmesean cheese, garlic salt and parsely to bowl.
  • Add salt and pepper to taste. I also added crushed red pepper.
  • Mix well
  • Place chicken breasts in shallow baking or casserole dish.
  • Spread artichoke mixture over the top of chicken.
  • Sprinkle with parmesean cheese
  • Bake for 30 minutes.
  • I serve with wild rice mushroom mixture cooked in chicken stock.

Nutrition Facts : Calories 251.6, Fat 6.2, SaturatedFat 3.2, Cholesterol 83.7, Sodium 554, Carbohydrate 14.1, Fiber 5.8, Sugar 1.2, Protein 35.6

ARTICHOKE AND CHICKEN CASSEROLE



Artichoke and Chicken Casserole image

With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

CHICKEN FLORENTINE ARTICHOKE BAKE



Chicken Florentine Artichoke Bake image

A good use of leftover chicken. The addition of farfalle pasta and veggies makes it a one-dish meal!

Provided by Debbie

Categories     Chicken Casserole

Time 1h15m

Yield 8

Number Of Ingredients 14

6 ounces farfalle (bow tie) pasta
1 ½ heads broccoli, cut into bite-sized pieces
3 tablespoons butter, divided
1 small red onion, chopped
2 cloves garlic, or more to taste, minced
2 cups baby spinach leaves
1 ½ cups shredded cooked chicken
½ cup sun-dried tomatoes packed in oil, drained and chopped
1 (14 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package shredded Italian cheese blend
¼ cup all-purpose flour
1 ½ cups milk, or more to taste
1 teaspoon Italian seasoning
¼ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, for 8 minutes. Add broccoli and cook for 2 more minutes; pasta will be slightly undercooked.
  • While the pasta is cooking, melt 1 tablespoon butter in a skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Transfer to a large bowl.
  • Drain pasta and broccoli. Run under cold water and drain again. Add to the onion mixture along with spinach, cooked chicken, sun-dried tomatoes, artichoke hearts, and Italian cheese.
  • Melt remaining 2 tablespoons butter in a medium skillet over medium heat until bubbly. Slowly whisk in flour; cook and whisk for 1 minute. Gradually add milk, whisking constantly. Add enough milk to thin the sauce enough so it will coat all ingredients in the bowl; it will thicken more in the oven.
  • Pour sauce into the bowl and mix until well combined. Transfer contents to a 9x13-inch baking dish. Sprinkle Parmesan cheese over top.
  • Bake, uncovered, in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 31.6 g, Cholesterol 58.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 21.8 g, SaturatedFat 9.6 g, Sodium 560 mg, Sugar 4.3 g

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