A hearty casserole with nutritious ingredients is a great way to fuel your family with energy. Plus this casserole tastes great on a cool autumn day.
When it comes to preparing dinner for my family I like to make casseroles because they will provide my family with a balanced meal and the preparation is in on pan, less mess, easy cleanup. Tonight I am making a chicken casserole that is hearty, filling and tastes great.
Ingredients needed for casserole
- 3 eight ounce chicken breast filets (pre-cooked)
- ½ pound egg noodles (pre-cooked)
- Sea salt, fresh cracked pepper
- 12-ounce jar of artichoke hearts, drained and chopped
- 9 ounce frozen chopped spinach, thawed, drained and excess liquid removed.
- 2 garlic cloves diced
- 1 cup fresh Italian cheese, I use Kraft natural cheese, five cheese blend; mozzarella, Parmesan, provolone, Asiago and Romano
- 3 tablespoons fresh parsley minced
- 1/4 cup Mayonnaise ( I use Kraft olive oil Mayonnaise)
- ¼ cup low-fat sour cream
- ½ cup low-fat milk
*** you can substitute chicken with turkey.
Instructions:
- Preheat the oven to 350 then lightly grease a 2-quart casserole dish
- Dice the chicken breast and put in small mixing bowl
- Add the chopped artichoke hearts, spinach, and egg-noodle to the chicken, then mix all ingredients.
- Next add the garlic, parsley and ½ cup of the Italian cheeses, salt, and pepper and mix into the chicken and vegetables.
- Using a whisk mix mayonnaise, sour cream and milk together in a small bowl. Whisk until smooth. Then add cream sauce to the pasta, chicken, and vegetables and blend all ingredients.
- Add the casserole ingredients to the baking dish. Smooth out the top so that the surface is flat. Garnish the casserole remaining Italian cheese.
- Put in the oven and bake for 18 minutes.
- Remove and let the casserole rest before cutting. I serve this casserole with a side salad and dinner rolls.
Here is another chicken casserole recipe that you may like.
