Artichoke Heart Casserole
Be the first to rate this recipe
A italian take on artichoke heart casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 (15 oz. each) cans artichoke hearts, drained
- 1 tsp. basil flakes
- 1 tsp. oregano
- 1/2 tsp. black pepper
- 1 tsp. minced garlic
- 1/4 c. Parmesan cheese
- 1 (10 1/2 oz.) can cream of mushroom soup
- 1/2 c. Italian bread crumbs
- 2 Tbsp. olive oil
- 4 c. chicken stock
- 1 medium cauliflower
- 1 large broccoli
- 1/2 lb. carrots
- 1/4 c. sliced green onions
- 1 stick butter
- 1 can Campbell's cream of chicken soup
- 1 Tbsp. cornstarch and 1/2 c. water
- salt and pepper to taste
- 1/4 c. margarine
- 1/2 c. bread crumbs
- 1/4 c. Parmesan cheese
Method
First, pour the chicken stock into a vegetable steamer and bring it to a rolling boil.
Then, one ingredient at a time, begin steaming the cauliflower, broccoli and carrots in the chicken stock until they are tender-crisp (not raw, but not soft either). When each vegetable is cooked, dip it quickly in ice cold water to stop the cooking; drain it in a colander and set it aside in a buttered 11 x 17-inch baking pan.
Rate:
