Artichoke & Chicken Casserole
Serves 2.
This meal pulls from a lot of great flavors. It's very satisfying and really warms you up.
Inspired By: Best Comfort Food Magazine
1 chicken breast, cooked and cut into small pieces
1/2 c. cooked white or wild rice
1 slice bacon, crisp-cooked, drained, and crumbled
1/4 c. chopped carrot
1/4 c. chopped red and/or green pepper
1/8 c. chopped green onion
1 c. prepared Parmesan and Artichoke dip
3 T. grated Parmesan cheese
Preheat oven to 350 degrees.
Combine chicken, cooked rice, cooked and crumbled bacon, carrot, pepper, and green onion. Stir in Parmesan/Artichoke dip and toss to evenly coat.
Transfer to a baking dish; sprinkle with Parmesan cheese.
Bake for 30 minutes (50-60 if made-ahead and refrigerated).
Can't wait to try this but what kind of parm artichoke dip did you use?
ReplyDeleteIt was actually from a jar of Robert Rothchild's Parmesan Artichoke Dip. Since I typically make the dip itself homemade, I had been avoiding the jar. Wanting to use it, I came up with this. In the future, though, I will make the dip myself (1 c. mayo, 1 c. Parmesan, 1 can artichokes chopped) and use what I need for the recipe and bake the other for dip at another time.
ReplyDeleteOr, buy the dip premade from the deli-counter, where at least you won't have the same preservations as a jarred type. Hope that helps!