Artichoke Chicken or Turkey Casserole
- Total Time: 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Casserole
Ingredients
- 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
Instructions
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.