Chicken Casserole w/Sun Dried Tomatoes, Artichoke Hearts & Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. Chicken cutlets (cut into thick slices)
2 tbsp. Olive Oil or Olive Oil cooking spray
2 jars (12 oz. Size) Quartered Marinated Artichoke Hearts
1 jar sun dried tomatoes (drained), or bag of sun dried tomatoes
1/4 c. grated or shredded parmesan cheese (we use the shredded kind)
2 c. shredded cheese from a bag (monterey jack, cheddar, mozzarella type)
1 bunch of fresh Asparagus
1/4 c. chicken broth
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Directions: |
Directions:1. Preheat oven to 350 degrees
2. Use a (9x13x2) lasagna type pan/dish. Spread olive oil or spray olive oil in bottom of
pan.
3. Cut the chicken into slices (thickly) and place them into pan.
4. In a bowl mix together all the artichokes hearts (only adding the juice from 1 of the
jars), 1/4 cup of parmesan cheese, and 1/4 chicken broth.
5. Spread mixture above over the chicken.
6. Wash & Cut ends off Asparagus.
7. Layer Asparagus and Sun dried tomatoes on top of the artichoke mixture.
8. Sprinkle the 2 cups, or more if you like, cheese on top.
9. Cover lightly with aluminum foil and Bake for 30 minutes til chicken is done.
10. Then remove foil and bake uncovered for another 5 or so minutes.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 mins |
Personal
Notes: |
Personal
Notes: Salt & Pepper to taste. This is delicious!
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