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Baked Chicken & Artichoke Casserole

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Course: Entree
Ingredients Method

Ingredients
  

  • 2 5-ounce chicken breasts, boneless and skinless
  • 1 cup no-salt-added Chicken Broth
  • 1/2 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

Method
 

  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.