Chicken and Artichoke Casserole
By Tonya_Speed
Per Serving: 527 Calories; 17g Fat; 84g Protein; 5g Carbohydrate; 1g Dietary Fiber; 236mg Cholesterol; 560mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.
- 4
Ingredients
- 5 boneless skinless chicken breast halves, cut in 1" strips
- 4 tablespoons butter
- 2 cloves garlic, pressed
- 1 cup mushrooms, sliced
- 1 jar marinated artichoke hearts, drained
- 2 tablespoons flour
- 1 can chicken broth
Preparation
Step 1
Preheat oven to 350 degrees. In a skillet over medium heat, brown chicken lightly in 2 tablespoons butter, add the garlic and mushrooms and keep cooking till chicken mixture is smelling very garlicky.
Transfer browned chicken strips to a baking dish (for your extra casserole, use an aluminum pan that can be tossed after use); arrange artichoke hearts on top.
In the skillet, melt remaining butter and add the flour, whisking to blend (no lumps!). Add broth and cook until thickened then pour over chicken mixture.
Bake the casserole, uncovered, at 350 degrees for about 30 to 45 minutes.
LOW CARB SERVING SUGGESTIONS: Steamed broccoli, a big green salad (watch the carb count on your salad dressings. Higher fat dressings usually have lower carb counts)
SERVING SUGGESTIONS: Follow LC Suggestion above and add brown rice.
After casserole has totally cooled, carefully place your casserole in a zipper-topped plastic FREEZER bag and remove all air before sealing. You can buy huge 1 1/2 to 2 gallon bags that are perfect for this.
Next, mark the bag with what you made and the DATE. Also, add the heating instructions--like Preheat oven to 350 degrees and cook for 35 minutes or until hot and bubbling, etc. Use a Sharpie pen for this task.
To cook the casserole, remove from the freezer the night before and place in the fridge to thaw overnight. By the time cooking time comes, it may not be completely thawed but that's okay. You will most likely need to cook the casserole longer to reheat, but an easy way to do that is give the original cooking time and add the caveat, OR until hot and bubbly. That's saved me more than once--LOL!