Chicken Artichoke Casserole?

[LenaS]

Would anyone happen to have a good chicken artichoke casserole/pasta dish? I thought there was something similar posted a while back but can't locate what I think I remember. Thanks!
Lena http://www.cookinglight.com/bbs/smile.gif

[Susan]

Hi Lena~

Here's a link to a recipe (Mrs. Reber's non-CL Chicken recipe) that isn't a casserole but you can serve it with pasta/rice: http://www.cookinglight.com/bbs/Forum1/HTML/008284.html

Here's another (don't have the link for the thread it was originally on):
<<hlao23
Member posted 04-02-2001 10:36 AM
-------------------------
I just cooked one of out faves last nite. It's from one of Linda McCartney's cookbooks. This is from memory so the amounts won't be exact. I think it's called Peasant Pasta
Heat 8 tbs. olive oil in a sauce pan (or large frying pan).

Add 1 can of lima beans (drained),
2 cloves of garlic thinly sliced,
and a pinch of rosemary (I used dried -it calls for fresh and I don't remember the
amount)

Cook for about 5 minutes or until the beans start to brown.

Add 1 can of plain artichoke hearts (drained and quartered). Cook until artichokes are warmed.

The recipe calls for it to be served with large shell pasta, we prefer it with fetticini.

So quick and really good.>>


I am anxious to see what others post for you since I am a major artichoke lover!

~~Susan~~

[madpots]

I always liked Chicken Angelo that we could get at an Italian restaurant, so I worked out this recipe to have at home and my family loves it. You can fix it ahead of time and even freeze it.

CHICKEN ANGELO
4 chicken breasts, 2 lbs.
1/2 c. flour
1/4 tsp. paprika
1/4 tsp. salt
Dash pepper
3 tbs. butter
1/2 lb. mushrooms, sliced
12 oz. marinated artichoke hearts, drained
3 tbs. lemon juice
3 Tbs. sherry
Cut chicken in bite size pieces.
Mix dry ingredients and coat chicken.
Brown chicken in butter over medium heat about 10 minutes.
Remove with slotted spoon to casserole.
Add about 1 Tbs. oil from artichokes to pan and cook mushrooms until almost tender. (There will be a lot of liquid)
Add sherry, lemon juice and 2 Tbs. artichoke liquid (the oil will be on top and the liquid at the bottom has seasoning) and cook 5 minutes more.
Spoon artichoke hearts evenly over chicken.
Pour mushrooms and juices over chicken.
Cover and bake at 350 F. for 30 minutes.
Serves 4.
I serve with rice-a-roni.

[aka]

The March 2001 issue of CL had a great recipe. Pan-Seared Chciken with Artichokes and Pasta page 202. I remember there being a thread about it...it got mixed reviews, but on the whole I think most of us liked it (including me...so I may be biased). There seems to have been a couple threads about this, but this one was the longest: http://www.cookinglight.com/bbs/Forum1/HTML/005286.html

Lilia