I always love trying out new recipes, I got my latest food network magazine and this recipe was in it and of course I had to try it. I tweaked it here and there for my tastes and with what I had on hand. You can find the original recipe here. I also am trying to eat healthier since losing 25 pounds so I served this on spaghetti squash. To do that preheat your oven to 350 and cut your spaghetti squash in half lengthwise. Scoop out the seeds, drizzle with olive oil and sprinkle with salt and pepper. Place cut side down on a parchment lined baking sheet and bake for about 30 minutes or so until tender when poked with a fork. Turn over and cook a couple of minutes longer. Remove from oven and shred with a fork. Yummy!
Chicken and Artichoke Parmesan Casserole
Ingredients:
2 tablespoons extra-virgin olive oil
1 10 -ounce package frozen artichoke hearts, thawed
1/4 to 1/2 cup sliced roasted red bell peppers (that you buy in the jar)
1 clove garlic, chopped
1/4 teaspoon red pepper flakes
1 28 -ounce can crushed tomatoes,
Kosher salt and freshly ground pepper
3 cups chopped rotisserie chicken (skin removed)
1/4 cup fresh basil, roughly chopped, (I used 1 heaping Tablespoon of the minced Basil in the tube you can find in the produce section at Walmart)
1 small container Ricotta cheese
2 Tablespoons melted butter
1/2 cup Italian bread crumbs
1/2 cup Panko crumbs
1/4 cup grated parmesan cheese
Cooked spaghetti or spaghetti squash for serving.
Directions:
Preheat the broiler.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the artichokes and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the roasted red bell pepper slices, garlic and red pepper flakes. Cook, stirring, until the garlic is soft, about 30 seconds.
Add the tomatoes, 1 cup water, 1 teaspoon salt and a few grinds of pepper to the skillet. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in the chicken and basil; season with salt.
Dollop the ricotta cheese over the chicken artichoke mixture in the skillet by teaspoons full. Use as much as you like. I used about 1/2 of a small container.
Combine the two breadcrumbs together with 2 tablespoons melted butter. Sprinkle the crumbs over the chicken mixture and top with the grated parmesan.
Transfer the skillet to the broiler and cook until the breadcrumbs are browned and the cheese is bubbling, 3 to 5 minutes. Let cool, 5 minutes. Served over Cooked Spaghetti or if you like cooked Spaghetti Squash. Enjoy!
