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    Chicken: Chicken & Artichoke Casserole


    Source of Recipe


    adapted from The Fat Flush Cookbook

    List of Ingredients




    10 ounces chicken breasts, boneless & skinless
    1 cup no salt added chicken broth
    1/2 medium red onion, diced
    1 red bell pepper, chopped
    8 ounces artichoke hearts, rinsed well and drained
    4 cloves garlic, minced
    juice of 1 lemon
    8 ounces no salt added tomato sauce
    handful fresh cilantro, chopped

    Recipe



    Preheat oven to 350ºF. In a medium pot, place chicken breasts and broth and simmer. Poach chicken until tender. When cooked, shred chicken into bite-sized pieces. Place chicken, onion, red bell pepper, artichoke hearts, garlic, and lemon juice in a medium casserole dish and mix well. Cover and bake for 45 minutes. Stir tomato sauce into the casserole and return to oven for 20 minutes uncovered. Mix in cilantro and serve.

    Variations: Can substitute 1 tbl. fresh basil for the cilantro. Can stir in 1 tbl. sherry during the last 10 minutes of cooking.

 

 

 

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