This one is soo good. Might work with other veggies if you don't like artichokes and mushrooms!
12 to 13 chicken tenders
salt and pepper
½ stick butter
2 cups whole milk (I used 2%)
1 can cream of mushroom soup
2 tsp. corn starch
1 ¼ teaspoons garlic salt
½ teaspoon pepper
2 cans quartered artichoke hearts (well drained) (I used 14 ounce cans)
1 6-ounce jar sliced mushrooms (well drained)
1 cup grated Monterey Jack cheese
½ cup sliced almonds (not toasted)
Preheat oven to 350 F.
Rinse the chicken and, using scissors, snip the white tendon from each tender. Cut into bite size pieces, pat dry, and season with salt and pepper.
Bring the butter, milk, and soup to a boil. Reduce heat and simmer 1 minute. Add corn starch, garlic salt, and pepper and mix well.
Using an 8-inch square or 9 ½ X 11-inch lightly greased casserole dish, layer ingredients starting with one-third of the sauce. Add half the artichoke hearts, half the mushrooms, and half the chicken. Add all the cheese. Add the remaining artichoke hearts, chicken, and mushrooms in layers. Press down and pour the remaining sauce over the mixture, making sure it covers everything. Up to this point, the dish can be prepared in advance.
When ready to bake, top with sliced almonds and bake 45 to 55 minutes. If the casserole is very cold, you may need to increase the cooking time 5 to 7 minutes.
Serve as a casserole (its great over cooked egg noodles) with a salad and rolls. Makes 4 servings. (very generous servings)
Virginias notes:
You might consider using a slightly larger casserole dish because this fills an 8-inch square pan literally to the brim. Dont go too big, though, or the sauce wont cover the ingredients properly.
Chicken Artichoke Casserole
12 to 13 chicken tenders
salt and pepper
½ stick butter
2 cups whole milk (I used 2%)
1 can cream of mushroom soup
2 tsp. corn starch
1 ¼ teaspoons garlic salt
½ teaspoon pepper
2 cans quartered artichoke hearts (well drained) (I used 14 ounce cans)
1 6-ounce jar sliced mushrooms (well drained)
1 cup grated Monterey Jack cheese
½ cup sliced almonds (not toasted)
Preheat oven to 350 F.
Rinse the chicken and, using scissors, snip the white tendon from each tender. Cut into bite size pieces, pat dry, and season with salt and pepper.
Bring the butter, milk, and soup to a boil. Reduce heat and simmer 1 minute. Add corn starch, garlic salt, and pepper and mix well.
Using an 8-inch square or 9 ½ X 11-inch lightly greased casserole dish, layer ingredients starting with one-third of the sauce. Add half the artichoke hearts, half the mushrooms, and half the chicken. Add all the cheese. Add the remaining artichoke hearts, chicken, and mushrooms in layers. Press down and pour the remaining sauce over the mixture, making sure it covers everything. Up to this point, the dish can be prepared in advance.
When ready to bake, top with sliced almonds and bake 45 to 55 minutes. If the casserole is very cold, you may need to increase the cooking time 5 to 7 minutes.
Serve as a casserole (its great over cooked egg noodles) with a salad and rolls. Makes 4 servings. (very generous servings)
Virginias notes:
You might consider using a slightly larger casserole dish because this fills an 8-inch square pan literally to the brim. Dont go too big, though, or the sauce wont cover the ingredients properly.
