Colorful red pepper and green onions brighten every bite of a rich casserole showcasing chicken and artichokes in a cheesy Alfredo sauce.
Chicken Artichoke Casserole
- Prep Time 15 min
- Total 50 min
- Servings 6
- Ingredients 9
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped red bell pepper
- 1/4 cup sliced green onions (4 medium)
- 3 cups chopped cooked chicken
- 1 can (14 oz) artichoke hearts in water, drained, chopped
- 1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
- 1 cup shredded Asiago cheese (4 oz)
- 1/2 cup reduced-fat mayonnaise
- 1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed
Instructions
-
Step1Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.
-
Step2Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.
Nutrition
460
Calories
28g
Total Fat
30g
Protein
20g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 250
- Total Fat
- 28g
- 43%
- Saturated Fat
- 11g
- 55%
- Trans Fat
- 1g
- Cholesterol
- 105mg
- 35%
- Sodium
- 890mg
- 37%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 5g
- Protein
- 30g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 30%
- 30%
- Calcium
- 30%
- 30%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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