This is a casserole that brings casseroles to a whole new level. Bright. Vibrant. Fresh. If you want to look like a genius, serve this Artichoke Chicken or Turkey Casserole.
It doesn’t matter who you serve it to, just do it, lol! Seriously, it’s so good and so different, it’s a stand-out.
About Artichoke Chicken Casserole:
If you want to look like a genius, serve this Artichoke Chicken or Turkey Casserole to weekend guests for brunch, bring to a buffet or a potluck, or make it, just for your loved ones, on a cold, blustery day.
Not only is this an impressive dish, but it’s also chock full of familiar, everyday, ordinary ingredients, just combined in a way that’s a bit different than your normal, average everyday casserole. That makes it a little special, yes, but also ensures that pickier eaters will be likely to scarf this down with no issue. The artichoke hearts might be an exception, but they’re easy enough to “workaround” if needed.
The delectable cheesy sauce (made with two or three kinds of cheese and a touch of wine to take it over the top) naps over everything; the al dente noodles, the shredded chicken (or turkey – this is a fab way to use leftover Thanksgiving turkey) and the veggies. Then all is topped by a glorious breadcrumb topping, all golden brown, crunchy, and delicious.
Making Artichoke Chicken Casserole:
When making this casserole, be sure to have all the ingredients that need to be, prepped ahead. That’s the chicken, fettuccini, carrots, breadcrumbs. It’s a simple matter to assemble and make the easy cheese sauce.
While you can buy breadcrumbs it’s a simple matter to make your own and they turn out just beautifully; they’re herby, buttery, and tasty.
This recipe doubles well, making it perfect if you happen to have a larger crowd.
Like most casseroles, there are a few little steps to be taken care of before the ingredients are mixed together and baked. I used to say I didn’t “get” casseroles: take perfectly good food and cook it, then mix it up and cook it again! But I get this one!
One of the best things about most casseroles is that they can rely on items prepared and cooked just to use in the casserole or they can rely all or in part on leftover items. If you plan ahead with your menu, in the few days before you are going to make your casserole, you can make extra of certain items and have planned leftovers.
For instance, rather than just cooking up chicken to use in the casserole, chicken could be served for dinner (maybe with carrots?) a few days before with enough extra to set aside for this dish. Or as mentioned before, leftover turkey is fabulous, in this dish, too. The fettuccini might be another item to be served ahead. Serve fettuccini with a sauce but save some aside, plain, to use in this casserole later.
By the way, that teensy tiny bit of fettuccine might seem “stingy” but it really is the perfect amount, making the chicken and the vegetables the star of the show. Regardless, these strategies all get bonus points for saving time & effort and using ingredients fully.
Storing and Reheating the Casserole:
Leftovers will keep for three to five days tightly covered in the fridge and can simply be microwaved to reheat. If the casserole seems to be a little dry, a touch of milk can be added when reheating.
When storing a casserole like this that has a breadcrumb topping, the topping can suffer if refrigerated in a way that condensation happens. Be careful to keep the breadcrumbs on top when transferring to a storage container. Let cool to room temperature without the lid, then place in the fridge without the lid. Only after the casserole has cooled to refrigerator temperature is the lid added and sealed.
Do not freeze; the sauce or any Items made with a roux (mix of butter and flour) usually do not reheat well after being frozen. They tend to separate and get watery.
Saving Money on Artichoke Chicken Casserole:
Although this recipe might seem indulgent with wine, artichokes, and a good amount of cheese in that luscious sauce, it doesn’t have to be expensive to make.
- Chicken: regularly goes on sale, so make it a habit to know the lowest price and what’s a good buy in your area. Generally, most sales will have it at rock bottom about once a quarter, usually in family packs. Break it down into packages suitable for your family and freeze.
- Grocery Store Cheese: this is a great item to pick up at rock-bottom prices and keep on hand. It keeps for weeks, unopened, and can be frozen. After freezing, it will be a little crumbly but still great for casseroles and cooking.
- Wine: if you’re a wine drinker, find a shop you like and choose that shop, hopefully at least partially on the staff. A great knowledgeable person, sommelier or not, can direct you not only to the expensive wines but ones that you might not have known about or might not consider that are reasonably priced. Sign up for their email alerts and buy during the big sales, which are usually in the spring.
- Artichoke Hearts: They’re never really cheap, but do go on sale, often
unadvertised. I scan for them when I’m shopping, checking the bins or shelves where specialty items are often discounted and priced for immediate sales.
- Carrots are usually inexpensive even at regular prices but they keep so well, buy several if you see them on sale and use them more often. Carrots will keep longer if you ventilate the package and rotate the package to keep them off the bottom of the drawer so they don’t sit in condensation.
- Chicken Stock: If you read me regularly, I make my own with scraps of
vegetables and bones – here’s the basic recipe I use for Best Turkey or Chicken
Stock – it’s not particular and though it simmers for a long time, the burner is
barely on – I just count it as free.
Artichoke Chicken or Turkey Casserole
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
- 4 ounces fettuccine broken into thirds, then cooked al dente
- 2 cups shredded turkey or chicken, about 10 ounces
- 1 can artichoke hearts, rinsed and drained well, cut in half
- 3 carrots, cut diagonally and steamed in microwave till just done but still quite firm – about 3 minutes (cover with plastic wrap and cook – open right away when done so they don’t keep cooking)
- 1/3 cup dry bread crumbs
- 2 tablespoons grated parmesan cheese
- 1/2 teaspoon dried thyme or marjoram
- 2 1/2 tablespoons butter
- 3 tablespoons flour
- 1 1/4 cups chicken broth
- 1 1/2 cups of a combination of grated Swiss and/or cheddar cheese
- 2 tablespoons Parmesan cheese
- 1/4 cup dry white wine
- 3 green onions, thinly sliced
Preheat oven to 350 degrees F.
Place cooked pasta in 9 x 13″ casserole dish. Arrange chicken, artichokes, and carrots over the pasta, season with salt and pepper.
Mix the bread crumbs with the 2 tablespoons of Parmesan cheese and the herb of your choice. Set aside.
In a saucepan, melt butter, then blend in flour with a whisk, stirring for about two minutes. Slowly add broth and bring to a simmer, stirring until thickened, three to five minutes. Remove from heat and add wine, cheddar, Swiss and Parmesan. If the cheese is not thoroughly melted and seems lumpy, place the pan back over the burner on low heat and very slowly, whisking constantly and vigorously, heat until the sauce is smooth.
Stir in the green onions and pour cheese sauce over casserole. Immediately top with the breadcrumb mixture by sprinkling lightly over casserole. (This casserole is better without a “heavy” topping of bread crumb, and the amount can vary depending on the shape of the casserole being used, so use judgment and a light hand.)
Bake 20 to 25 minutes at 350 degrees until heated through and bubbly on the edges. This casserole is best if not over-baked.
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