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!