Pimento Chicken and Artichoke Casserole
Ingredients
- 2 lb. boneless, skinless chicken breasts, cut in 1-inch cubes
- 1 tsp. salt
- 1/2 tsp. ground pepper
- 1/2 tsp. cayenne
- 1/4 C. flour
- 2 Tbs. olive oil
- 2 Tbs. butter
- 1 onion, chopped
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
- 1/2 C. chicken broth
- 3 C. evaporated skim milk
- 16 oz. no-fat cream cheese
- 10 oz. frozen artichoke hearts, thawed and halved
- 6 oz. diced pimento pepper
- 2 Tbs. minced parsley
- 3 C. French bread, dice to 1/2-inch cubes
- 1/2 C. shredded Parmesan cheese
Directions
Preheat oven to 350 degrees.
Season the chicken breasts with the salt, pepper, and cayenne. Toss the seasoned chicken cubes with the flour.
Heat the olive oil and butter in a 3 quart skillet over medium heat. Add the onion, green onion, and garlic. Saute for 3 minutes. Add the seasoned and floured chicken to the skillet. Stir together until all chicken cubes are lightly browned.
Stir in the chicken broth, skim milk, cream cheese, halved artichoke hearts, and diced pimento. Stir occasionally until cheese is melted. Add the parsley and stir for 2 mintutes
Pour the chicken mixture into a 9x12x2-inch casserole dish and top with the diced French bread. Sprinkle the Parmesan cheese over the bread and bake in the center of the oven for 45 minutes. Garnish with sprigs of fresh parsley.
