Chicken-artichoke casserole
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper chopped (1 cup)
- 4 medium green onions sliced (¼ cup)
- 3 cups chopped cooked chicken
- 1 can artichoke hearts drained, chopped
- 1 container refrigerated reduced-fat Alfredo pasta sauce
- 1 cup shredded Asiago cheese 4 oz
- ½ cup reduced-fat mayonnaise
- 1½ cups Romano cheese croutons from 5-oz bag, coarsely crushed
- Additional sliced green onions if desired
Instructions
- Heat oven to 350°F.
- Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
- In 6- to 8-inch skillet, heat oil over medium heat.
- Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until vegetables begin to soften.
- In large bowl, mix bell pepper mixture and all remaining ingredients except croutons and additional green onions.
- Spoon into baking dish.
- Top with croutons.
- Bake uncovered 30 to 35 minutes or until hot and bubbly.
- Sprinkle with additional sliced green onions before serving.
Notes & Wine Advice
Quick Variation If refrigerated Alfredo sauce is not available, use about 1 cup of Alfredo sauce from a jar.
Nutrition values
Calories: 460 kcal | koolhydraten: 20 g | Vet: 28 g | Verzadigd vet: 11 g | Natrium: 890 mg