Description
Quick and easy, tasty variation on the traditional casserole that is requested often at my house. Never have any leftovers, either.
Ingredients
- Boneless Skinless Chicken Breast Halves
- Sliced Water Chestnuts
- Diced Pimentos
- Water-packed Artichoke Hearts
- Spinach
- Onion
- Mayonnaise
- Pepper
- Parmesan Cheese
- Seasoned Bread Crumbs
Instructions
- In medium saucepan, cover chicken with cold water
- Bring to boil, reduce to low heat and simmer, covered about 7 minutes
- Turn off heat, remove cover and let chicken cool in the water for 10 minutes
- While chicken is cooling, stir together artichoke hearts, spinach, pimento, water chestnuts, onion, mayonnaise and pepper in medium bowl
- In small bowl, stir together parmesan cheese and bread crumbs
- Stir half the crumb mixture into artichoke mixture
- Set remaining bread crumbs aside
- Preheat oven to 400f
- Dice chicken and stir into artichoke mixture
- Spoon into 1-1 / 2 quart casserole and smooth top
- Sprinkle with reserved crumbs
- Bake about 35 minutes, until golden brown and heated through
- Serve over rice