Creamychickenartichokebake Recipes

CHICKEN ARTICHOKE BAKE

Steps:

• Melt butter in large skillet over medium heat.
• Add chicken and cook 5 minutes each side. Remove chicken and place in 2 quart casserole dish.
• Saute onion and garlic in skillet until onions are translucent.
• Add flour and salt, stirring until smooth.
• Add wine and broth gradually, and cook until thick and bubbly.
• Add cream cheese, stirring until melted.
• Remove pan from heat.
• Arrange drained artichokes aver chicken and pour the sauce from the skillet over the chicken and artichokes in the casserole dish.
• Refrigerate up to 24 hours or freeze at this point. If frozen, thaw and bring to room temp before cooking.
• Bake at 350 degrees for 45-50 minutes.
• Sprinkle almonds over dish 5 minutes before done!

ARTICHOKE AND CHICKEN CASSEROLE

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.

CREAMY CHICKEN ARTICHOKE BAKE

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.

CHICKEN FLORENTINE ARTICHOKE BAKE

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.