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Worlds Best Chicken Casserole
Skinny Cooks

Ingredients:
3 boneless, skinless chicken breasts, boiled and chopped 1 (16 ounces) tub of sour cream Equal amount of mayonnaise 1/2 cup Parmesan Plus (which in addition to the cheese, has basil, garlic and parsley) 1 heaping tablespoon garlic powder 1 can (15.75 ounces) artichoke hearts, drained and chopped 1 can (15.75 ounces) pitted ripe “black” olives, drained 1 (4.5 ounces) jar of sliced mushrooms, drained

Instructions:
I generally boil skinless, boneless chicken breasts so they won’t be so dry. I just put 3 of them in the fridge overnight and held them, to make this casserole. Chop them into bite-size pieces; set aside. I used a deep casserole dish and mixed the sour cream, mayonnaise, Parmesan Plus and garlic powder in the casserole dish and stirred it together well. Then I stirred in the chicken pieces. The artichoke hearts should be drained, and I chopped them so they would spread their flavor throughout the casserole, and stirred them in. I didn’t chop the black olives but did drain them before stirring in. The mushrooms just needed to be drained and stirred in, as well. I covered the casserole with foil and baked it at 370 degrees for 1 hour. It turned out to be an absolutely delicious meal that I can recommend to anybody who likes good food. If you’re in the mood to add embellishments, you can stir in some French fried onions; then, remove the cover and sprinkle some more over the top and return the casserole uncovered for another 10-15 minutes of baking.

2/4/2010