I made this forgotten dish for supper recently, and it reminded me how easy and delicious it is. I love artichokes, and this casserole is another way of getting them into my diet. Not only are they delicious, but artichokes have many health benefits.
Chicken-artichoke casserole is a Fuel Pull fuel if you serve it alongside non-starchy vegetables. However, I serve it over rice for an E fuel. It makes a lot of delicious sauce and the rice helps soak it up. The almonds are optional but add a nice bit of crunch.
Artichoke and Chicken Casserole – THM “E” or “FP”
Preheat oven to 350. Assemble:
2 tsp olive oil
1 pound chicken breasts, sliced thinly
1 tsp diced garlic
1 10 ounce package frozen artichoke hearts (if your store doesn’t have these, use two jars of canned artichokes – I use the quarted artichoke hearts from ALDI)
8 ounces sliced mushrooms
1 cup almond milk
1 can diced tomatoes
1 tsp dried tarragon and 1 tsp dried basil, or 2 tsp Herbes de Provence
1 tsp sea salt
3 T chopped almonds (this amount won’t take you over 5 grams fat per serving)
Heat oil and cook chicken pieces until golden brown. Add mushrooms, garlic and artichoke hearts to the pan and cook for a few more minutes.
In a mixing bowl, combine the almond milk, tomatoes, herbs, salt and stir well.
Combine chicken mixture with milk and tomato mixture, stir well.
Grease a baking pan with cooking spray. Add all ingredients to baking pan, then sprinkle with chopped almonds.
Bake for 30 minutes.
