Greek Chicken Casserole with Artichoke Hearts

This is really good and makes a complete meal.  We generally think of casserole dishes as heavy on the carbs and belonging to the 60's-70's, but this recipe proves that they can be updated for modern tastes and healthy lifestyles.  I think your guests or family will give this a thumbs up.

 

Greek Chicken Casserole with Artichoke Hearts

 

 

 

 

 

 

1/4 cup Joe and Son's Tuscan Herb Olive Oil

4 cups of diced, cooked chicken

1 box frozen artichoke hearts, cooked al dente and drained of liquid

1 small can of condensed cream of chicken soup

1  red or yellow onion,diced..... about 1/2 cup onion

2 cloves of garlic, minced

1/2 cup chicken broth

1 1/2 teaspoon Greek seasoning powder  ..divided

1/2 cup sundried tomatoes, packed in oil and drained

4 oz crumbled feta cheese

1/3 cup pitted Kalamata olives, sliced

1/3 cup capers, drained

8 oz uncooked penne pasta or farfalle pasta

 

 

 

 

Preheat the over to 350 degrees.

 

Cook pasta in boiling water as directed and set aside.

 

In a saute pan, over medium heat, saute the onion and garlic in the Tuscan Herb Olive Oil until the onion becomes milky colored.

 

In a large bowl, combine the chicken, cooked pasta, artichoke hearts, soup, broth, onion, garlic, capers and 1 teaspoon of the Greek seasoning mix. Toss to mix thoroughly.



 

Transfer the mixture to an ungreased baking dish.

 

Sprinkle with  the remaining 1/2 teaspoon of the Greek seasoning mix, the feta cheese and the sliced olives.

 

Bake uncovered for about 20 minutes or until heated through.

Serves 4.