Chicken Artichoke Casserole

- Betty Crooker cookbook -

1 tablespoon olive oil

1 cup chopped red bell pepper

1/4 (4 medium) cup sliced green onions

3 cups chopped cooked chicken

1 can (14 oz) artichoke hearts in water, drained, chopped (not marinated type)

1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce

1 cup (4 oz) shredded Asiago cheese

1/2 cup reduced-fat mayonnaise

1 1/2 cups Romano cheese croutons (from 5-oz bag), coarsely crushed

Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 6-inch skillet, heat olive oil over medium heat. Add bell pepper and green onions; cook 2 to 3 minutes, stirring occasionally, until bell pepper and onions start to soften. In large bowl, mix bell pepper mixture and all remaining ingredients except croutons. Spoon into baking dish. Top with croutons.

Bake 30 to 35 minutes or until hot and bubbly. If desired, sprinkle with additional sliced green onions.

I made some changes…

I didn’t have green onions on hand so I used half of a sweet onion.

Instead of croutons, I topped it off with panco bread crumbs.

This one is a keeper....We both loved it!


A fresh start...a chance to do things differently.

My job is very demanding with no time to spare, yet it's also rewarding. Yesterday a resident that has a problem with her throat called me to her room. She wanted to call an old friend and wish her a happy birthday but she was afraid the friend wouldn't be able to understand her over the phone. I told her I could make the call and relay the message. She responded  "You would do that for me?"
 I have decided in 2012 to work on serving even in the simple things.
Make a commitment this year with me to do more for others and I think at the end of the day you will feel blessed!

“We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called “Opportunity” and its first chapter is New Year's Day.”
Edith Lovejoy Pierce -
English poet