Elizabeth Heiskell’s Chicken and Artichoke Casserole
Chef Elizabeth Heiskell shares her recipe for a Chicken and Artichoke Casserole, adapted from her cookbook What Can I Bring? Southern Food for Any Occasion Life Serves Up.
Chicken and Artichoke Casserole
Nonstick cooking spray
2 tablespoons unsalted butter
1 (8-ounce) package cremini mushrooms, chopped
1/2 cup chopped scallions (about 2 large scallions)
1 clove garlic, minced
1/2 cup dry sherry, divided
1 (8.8-ounce) pouch microwavable whole-grain brown and wild rice blend
1 cup mayonnaise
1 (10.75 ounce) can cream of mushroom soup
1/2 cup sour cream
1 cup (4 ounces) shredded parmesan cheese, divided
3/4 cup (3 ounces) Swiss cheese, divided
3 cups shredded cooked chicken breast
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup chopped fresh herbs (such as tarragon, chives, and parsley)
1. Preheat oven to 350 degrees. Spray a 13-x-9-inch baking dish with nonstick cooking spray.
2. Melt the butter in a large skillet over medium. Add the mushrooms, scallions, and garlic, stirring occasionally, until the mushroom liquid evaporates and the mushrooms begin to brown, about 8 minutes. Add 1/4 cup of the sherry to the skillet, stirring and scraping to loosen browned bits from the bottom of the skillet. Remove the skillet from the heat and let cool about 10 minutes.
3. Prepare the rice according to the package directions. Combine the mayonnaise, soup, sour cream, 3/4 cup parmesan cheese, 1/2 cup Swiss cheese, and remaining 1/4 cup sherry in a medium bowl. Stir in the chicken, artichokes, spinach, pepper, salt, cooled mushroom mixture, and cooked rice.
4. Pour the mixture into the baking dish. Sprinkle with the remaining 1/4 cup parmesan and 1/4 cup Swiss cheese. Bake until browned and bubbly, about 35 minutes. Sprinkle with herbs before serving.
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