Monday, November 11, 2013

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.
 

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