Baked Chicken & Artichoke Casserole
by: ffadmin

Serves 2

Baked Chicken & Artichoke Casserole
Recipe type: Entree
  • 2 (5-ounce) chicken breasts, boneless and skinless
  • 1 cup no-salt-added Chicken Broth
  • ½ medium red onion, diced
  • 1 red bell pepper, chopped
  • 1 8-ounce can artichoke hearts, rinsed, and drained
  • 4 garlic cloves, minced
  • 6 black olives, chopped
  • Juice of 1 lemon
  • 1 8-ounce can no-salt-added tomato sauce
  • Handful of fresh cilantro, chopped
  1. Preheat oven to 350°F.
  2. In a medium pot, place chicken breasts and broth and simmer; poach chicken until tender.
  3. When cooked, shred chicken into bite-sized pieces.
  4. Place chicken, onion, red bell pepper, artichoke hearts, garlic, olives, and lemon juice in a medium casserole dish and mix well.
  5. Cover and bake in oven for 45 minutes.
  6. Stir tomato sauce into the casserole and return to oven for 20 minutes uncovered.
  7. Mix in cilantro and serve.

Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.

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