So don't think for a second that just because I haven't posted a recipe since January that it was because I just didn't have time to post anything. I literally did not cook or buy food for about 8 weeks. Straight delivery for 8 weeks, my friends. I'm not proud of it. But that is what happens during busy season. I actually even had a weekend here and there when I could have cooked or baked, but I just wasn't feeling it. So imagine my surprise when I finally came home at my regular 7:30 on Monday night and was actually in the mood to cook. Squeeee!
I generally am not a huge fan of chicken, unless in the wing form (be it buffalo, or bonchon), but one chicken dish I can get down on includes artichokes and sun dried tomatoes. So I literally googled "chicken and artichoke recipes" and this one came up. I made a few alterations (mostly because the idea of baking mayo makes me gag, and hello, I wanted sun dried tomatoes) and Tom and I agreed it turned out FAN-FREAKING-TASTIC. This could be because it was the first non-Indian/Middle Eastern/Chinese/Thai dish we've eaten in months, or it could be because these ingredients just sing together so well. Plus, whenever I see "casserole" in my head I think - yay - only one dish to clean! But that is never really the case. I actually had to wash a pan, a pot, three knives, two forks, and a measuring cup, and eventually the baking dish. But it was totally worth it.
Chicken Artichoke (and Sun Dried Tomatoes!) Casserole
via Taste of Home
- 2 cups uncooked bow tie pasta (I used shells)
- 2 cups cubed cooked chicken
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 cup shredded Parmesan cheese
- 1 cup mayonnaise (I used 1/3 cup)
- 1/3 cup 2% milk
- 1 garlic clove, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon pepper
- 1 cup onion and garlic salad croutons, coarsely crushed (I skipped these because I forgot to buy them)
- 1/4 cup sun dried tomatoes, chopped (not part of the recipe, but you MUST include these - they pack a double punch of taste and color)
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
|Both of these photos are of the casserole before it went in the oven. It was so good that we ate it before I remembered to take a shot of it fully baked!|