"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

CHICKEN ARTICHOKE CASSEROLE Recipe

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This recipe for CHICKEN ARTICHOKE CASSEROLE, by , is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Connie Eidness-Naber Watson

Category:
Category:

Ingredients:  
Ingredients:  
3 T. olive oil
1 lbs. boneless skinless chicken breasts, diced inch
1 cup red bell pepper, diced
cup green onions(4 medium), sliced
1-14 oz. can artichoke hearts in water, drained, diced
1-15 oz. jar Alfredo pasta sauce
4 oz. Asiago cheese, shredded
cup mayonnaise
1 cups Romano cheese croutons

Directions:
Directions:
Preheat oven to 350. Spray 11x7 inch(2quart) baking dish with cooking spray. In 10 inch skillet, heat olive oil on medium heat and saute chicken, red pepper and onions for 5 minutes, stirring occasionally. In large bowl mix chicken mixture and rest of ingredients except croutons. Spoon into baking dish. Top with croutons. Bake 45 minutes or until hot and bubbly. Serves 6.

Personal Notes:
Personal Notes:
I will praise the Lord at all times! I will constantly speak his praises. PS.34:1

 

 

 

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