Chicken and Artichoke Bake

Chicken and Artichoke Bake Recipe - Easy and Delicious

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

This Chicken and Artichoke Bake recipe is a delicious and comforting dish that is perfect for a family dinner or a gathering with friends. The combination of tender chicken, flavorful artichokes, and gooey cheese makes for a satisfying meal that is sure to please everyone at the table.

History

The origins of this recipe are not entirely clear, but it is likely inspired by traditional casseroles that have been a staple in home cooking for generations. The combination of chicken and artichokes is a classic pairing that has been enjoyed in various cuisines around the world.

Ingredients

1 tbsp olive oil
3 medium carrots, sliced 0.25 inch thick
1 medium onion, chopped
2 cloves garlic, minced
2 cups cubed cooked chicken
1 x 23 oz (652 g) jar prepared chicken cooking sauce
vegetable cooking spray
1 x 6 oz (170 g) package white and wild rice, prepared according to package directions
1 x 14 oz (397 g) can artichoke hearts, drained and coarsely chopped
2 cups (16 oz (454 g)) shredded mozzarella cheese

How to prepare

Heat oil in a large skillet over medium-high heat.
Add carrots, onion, and garlic. Cook and stir for 3 to 5 minutes or until carrots are tender.
Reduce heat to medium, then stir in the cooking sauce and chicken. Thoroughly heat and remove from heat.
Coat a 13x9 inch casserole dish with vegetable cooking spray. Spread the cooked rice on the bottom of the pan.
Arrange artichoke hearts over the rice.
Spoon the chicken mixture evenly over the artichokes. Sprinkle with cheese.
Bake in a 375°F (191°C) oven for 20 to 30 minutes or until the cheese is melted and the casserole is bubbly.

Variations

Add cooked bacon or ham for a smoky flavor.
Use different types of cheese, such as mozzarella or Parmesan, for a different taste.
Add herbs like thyme or rosemary for extra flavor.

Cooking Tips & Tricks

Be sure to cook the carrots until they are tender but still slightly crisp for the best texture.

- Use a high-quality chicken cooking sauce for the best flavor in this dish.

- Feel free to customize this recipe with your favorite vegetables or herbs for added flavor.

Serving Suggestions

Serve this Chicken and Artichoke Bake with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Baking

Ingredient Substitutions

Use cooked turkey or pork instead of chicken.

- Use quinoa or couscous instead of rice.

- Use fresh artichokes instead of canned.

Make Ahead Tips

This dish can be assembled ahead of time and refrigerated until ready to bake.

Presentation Ideas

Garnish with fresh herbs or a sprinkle of paprika before serving for a pop of color.

Pairing Recommendations

This Chicken and Artichoke Bake pairs well with a crisp white wine or a light beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 35 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fat per serving.

Proteins

This recipe contains approximately 30 grams of protein per serving.

Vitamins and minerals

This recipe is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and may contain gluten (depending on the brand of cooking sauce and rice used).

Summary

This Chicken and Artichoke Bake is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Chicken and Artichoke Bake is a delicious and satisfying dish that is perfect for a cozy night in or a casual dinner with friends. With a creamy sauce, tender chicken, and flavorful artichokes, this casserole is sure to become a new favorite in your recipe rotation.

How did I get this recipe?

The moment I discovered this recipe is a cherished memory that I hold dear in my heart. It was a cool autumn evening, the leaves were starting to change colors and there was a hint of a chill in the air. I had invited my dear friend, Mrs. Jenkins, over for dinner and I wanted to make something special for her. Mrs. Jenkins had always been such a wonderful cook and I wanted to impress her with a new recipe that I had never tried before.

I had been rummaging through my old recipe box, filled with handwritten notes and clippings from cooking magazines, when I stumbled upon a faded index card with the words "Chicken and Artichoke Bake" written in elegant script. I had no idea where the recipe had come from or who had given it to me, but something about it spoke to me. It sounded like a comforting and hearty dish, perfect for a cozy evening with a good friend.

I gathered all the ingredients listed on the card - boneless chicken breasts, marinated artichoke hearts, Parmesan cheese, breadcrumbs, and a few other simple pantry staples. As I began to prep the ingredients, memories flooded back to me of all the different recipes I had collected over the years. Some were handed down from my own mother, others were shared with me by friends and neighbors, and some I had discovered on my own through trial and error in the kitchen.

As the chicken and artichoke bake began to come together, the savory aroma filled my kitchen and I felt a sense of contentment wash over me. Cooking has always been a source of comfort and joy for me, a way to express my creativity and show love to those around me. Mrs. Jenkins arrived just as I was pulling the dish out of the oven, the cheese bubbly and golden brown, the chicken tender and juicy.

We sat down at the table, the flickering candlelight casting a warm glow over us, and I served up generous portions of the chicken and artichoke bake. Mrs. Jenkins took a bite and her eyes lit up with delight. "My dear, this is absolutely delicious!" she exclaimed. I smiled, feeling a sense of pride and satisfaction at her reaction.

As we enjoyed our meal together, Mrs. Jenkins asked me where I had learned the recipe. I hesitated for a moment, trying to recall where the faded index card had come from. But as I looked into her kind eyes, I realized that it didn't really matter. What mattered was the joy of cooking and sharing a meal with a dear friend, the memories made in the kitchen and around the table.

And so, the recipe for Chicken and Artichoke Bake became a part of my culinary repertoire, a cherished memory of a special evening shared with a dear friend. I may never know where the recipe came from or who gave it to me, but that doesn't diminish its value in my heart. Cooking is not just about following a set of instructions, it's about creating moments and memories that will last a lifetime. And for that, I am truly grateful.