Sunday, July 05, 2009

Chicken, Rice, and Artichoke Casserole

I made this casserole and froze it for the family to eat while I was in Huntsville taking care of Aunt Kate. They loved it! This recipe really harks back to those 1950's casseroles made with Campbell's soup. It may sound retro, but it's incredibly delicious. I used leftover roast chicken, and leftover rice, so it's really economical too.

If you want to bake this more quickly, leave off topping and microwave until hot. Top with breadcrumbs, almonds, and butter and run under the broiler to brown.

About 1/2 a leftover, roasted chicken, skinned,boned, and diced
about 1 cup leftover, cooked rice
1 can Campbell's cream of chicken soup
1 lemon, rind & juice
1/2 pkg frozen artichokes
1/2 cup or more dry sherry
salt & pepper to taste

Bread crumbs &/or slivered almonds for topping
Pam or butter for topping

Mix all ingredients together except bread crumbs. Taste & correct seasonings. You may need more sherry. Place into a greased casserole dish. Top with bread crumbs & almonds. Spray with Pam or dot with butter. Bake @ 350 about 40 minutes or until hot & bubbly.

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