Chicken Casserole with Spinach and Artichokes
Chicken Casserole with Spinach and Artichokes
My # 1 Comfort Food but don't let the long list of ingredients scare you off. The yummy combination of cheese, chicken, artichokes, spinach, and sun-dried tomatoes is worth it!
Ingredients
- Dried Bow Tie Pasta 8 oz
- Chopped cooked chicken breast 2 cups
- Shredded Montery Jack Cheese 2 cups
- Light Sour Cream 1/3 cup
- Quartered artichokes, drained 14 oz can
- Packaged chopped spinach, cooked and drained 10 oz
- Oil packed sun-dried tomatoes, chopped 1/2 cup
- Vegetable margarine 1 Tbsp
- Chopped onion 1/3 cup
- Slightly beaten 1 egg
- Lowfat milk 1 cup
- Dried italian seasoning 1 tsp
- Crushed red pepper 1/2 tsp
- Black pepper 1/4 tsp
- Topping: Grated parmesan cheese 1/4 cup
- Topping: Soft whole wheat bread crumbs 1/2 cup
- Topping: Paprika 1/2 tsp
- Topping: Vegetable margarine 1 Tbsp
Prep Time
1 hour
Servings
8
Nutrition Facts
Per Serving (8): 398 calories; 19 g fat; 9 g saturated fat; 30 g carbohydrates; 27 g protein;
5 g fiber; 115 mg cholesterol; 697 mg sodium; 375 mg calcium
Directions
- Preheat oven to 350ยบ. Cook pasta according to package directions, drain.
- In a medium skillet, heat 1 Tbsp margarine, add chopped onion and cook 4-5 minutes or until tender.
- In a large bowl combine egg, milk, sour cream, italian seasoning, crushed red pepper, and black pepper. Stir in onion, chicken, jack cheese, artichokes, spinach, sun-dried tomatoes, and pasta. Transfer to a 3 quart rectangular baking dish coated with non-stick cooking spray.
- Cover baking dish with foil and bake for 20 minutes.
- To prepare topping, combine 1 Tbsp melted margarine, parmesan cheese, bread crumbs, and paprika in a small bowl.
- Take casserole out of the oven after 20 minutes and sprinkle with topping. Additional paprika can be added if desired. Bake uncovered for an additional 10 minutes or until heated through and crumbs are golden brown.
Cook's notes
This casserole is a meal in itself and goes great with a tossed salad.