"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken and Artichoke Casserole Recipe

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This recipe for Chicken and Artichoke Casserole, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Celeste Hanigan
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter
3 cloves garlic, minced
2 shallots, minced
1/2 cup dry white wine
1 cup 1/2 and 1/2
1 8-ounce package cream cheese, softened
5 ounces grated Parmesan cheese
2 cups chopped cooked chicken
1 14-ounce can quartered artichokes, drained and chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups 1/2 inch French-bread cubes
3 tablespoons butter, melted

Directions:
Directions:
Preheat oven to 350 F. Lightly grease a 2 1/2-quart casserole dish. In a large skillet, melt butter over medium-high heat. Add garlic and shallots; cook 2 minutes, stirring occasionally. Stir in wine; cook 3 minutes. Stir in 1/2 and 1/2 and simmer 5 minutes. Add cream cheese and Parmesan cheese, stirring until combined. Stir in chicken, artichokes, spinach, salt and pepper. Remove from heat. Spoon into prepared baking dish.
In a small bowl, combine French-bread cubes and melted butter, tossing to coat. Sprinkle evenly over casserole. Bake 30 minutes, or until lightly browned.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I like to add a can of water chestnuts, sliced, to add a little crunch. I guess mushrooms could also be added. Enjoy!

 

 

 

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