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Creamy Chicken, Artichoke, Sun-Dried Tomato and Pea Casserole

Contributed By: Kathryn, CO | See all of Kathryn's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  30 Minutes
  10 servings
Great dish for a potluck or when the family comes to dinner.
1 - 16oz box farfalle (bowtie) pasta
1 tblsp olive or canola oil
1/2 cup finely chopped shallots
2 cloves of garlic, minced
1 tblsp dried, salt free Italian seasoning blend
4 roasted boneless chicken breasts, purchased from deli to save time and cut in 1 inch dice
1 can lower sodium, lower fat cream of chicken soup
1 cup lowfat milk
2 cups low sodium chicken broth
1 cup low fat sour cream
1 16oz can artichoke hearts, drained and chopped
1 1/2 cups frozen green peas
1/2 cup finely chopped sun dried tomatoes, not oil packed
1/2 cup grated fontina cheese
1 cup grated parmesan cheese
Salt and pepper to taste
Creamy Chicken, Artichoke, Sun-Dried Tomato and Pea Casserole Recipe at
Preheat oven to 350 degrees F. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking.

While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly.

Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

Serve with salad, garlic or focaccia bread and a nice pinot grigio or sauvignon blanc wine.

Date Added: 03/23/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Kathryn, CO Reviewed: 06/04/2009
Great comfort food. I had this dish last night, and it was excellent.
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