Description
A recipe for artichoke and chicken casserole.
Ingredients
Scale
- 5 tbsp butter
- 1 onion, diced
- 200g mushrooms, diced
- 400g chicken breast, diced
- 4 artichoke hearts, cut into 8 pieces or 8 small jarred artichokes hearts, halved
- 100g sliced water chestnuts
- 15g all purpose flour
- 250ml chicken stock
- 1/4 cup cream
- 1/2 cup fresh Parmesan, grated
- 1/2 cup breadcrumbs
- 1 small bunch parsley
- 2 cups short grain rice, optionally
- 1/4 tsp parsley leaves
Instructions
- Preheat oven to 180°C. Meanwhile, melt 2 tbsp of butter in a large frypan on a medium high heat. Add chicken and cook for about 4 minutes or until chicken is sealed. Using tongs, transfer chicken to a deep baking dish. Add onion and mushrooms to the frypan and continue cooking for 4 minutes. Transfer onion and mushrooms to the baking dish and add the artichokes hearts and water chestnuts to the baking dish.
- Add another 1 tbsp of butter to the frypan, then sift flour in, stirring with the butter for 30 seconds or until combined. Gradually add chicken stock to the frypan while stirring for 3 minutes or until well combined. Add cream and Parmesan cheese and stir for 30 seconds to mix, then pour the mixture in the baking dish and mix again.
- Turn the heat on the frypan down to low, then add the last 2 tablespoons of butter to the frypan and heat for 20 seconds or until melted, then add breadcrumbs and stir for 30 seconds to combine. Turn the heat off on the frypan, then with the breadcrumb mixture make a lining on top of the chicken casserole. Put the baking dish in the oven and bake for 40 minutes without a lid.
- Sprinkle parsley on top. Optionally cook 2 cups of rice as per packet instructions and serve with casserole.
Nutrition
- Serving Size: 4
- Calories: 505