Photo: Lily Banse
Baked Chicken and Artichoke Casserole Recipe
19 ingredients
10 to 12 servings
openrecipes
This is a chicken casserole reminiscent of the classic dish (just like the one Mom used to make), with a few added luxuries, like artichoke hearts and Emmentaler...
Estimated Nutrition (whole recipe, rough)
1146
Calories
68g
Protein
35g
Fat
143g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 quarts (8 cups) low-sodium chicken broth
- 2 teaspoons kosher salt
- 2 medium heads fennel, coarsely chopped
- 2 large yellow onions, quartered
- 1 (7-pound) chicken, rinsed, giblets and neck discarded
- 1 3/4 sticks (14 tablespoons) butter, plus more for buttering the dish
- 2 pounds cremini mushrooms, thinly sliced
- 1 1/2 cups half-and-half
- 2 cups whole milk
- 1 medium leek, halved lengthwise, rinsed, and thinly sliced
- 4 medium garlic cloves, roughly chopped
- 1/2 cup all-purpose flour
- 1 teaspoon hot sauce (such as Tabasco)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (1/2 ounce)
- 1 cup grated Emmentaler cheese (2 1/2 ounces)
- 1 tablespoon chopped fresh thyme leaves
- 1 (9-ounce) package frozen quartered artichoke hearts, such as
- brand (about 3 cups), or cooked fresh
- 1/2 cup plain dry breadcrumbs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes