Last night, I made this Chicken Artichoke casserole for dinner and it was really delicious. I don’t like posting recipes that call for a can of condensed cream of chicken soup, so I have attached a recipe for homemade cream of chicken soup – see below….
Chicken Artichoke Casserole
2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 oz) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic salad croutons, coarsely crushed
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Here’s a recipe for cream of chicken soup, one of the more common condensed soup varieties. To make cream of anything else, just substitute the broth for another type. For cream of mushroom, cook some mushrooms down in the butter, then add the flour and some cream.
Cream of Chicken Condensed Soup
makes a little over a cup, equivalent to one can of soup
3 Tbs butter
3 Tbs white flour
½ cup chicken stock
½ cup milk
Salt and pepper
Melt the butter in a small saucepan over medium heat then add the flour. Cook, stirring rapidly, until the mixture is thick.
Add the chicken stock and whisk until smooth, then add the milk. Bring to a simmer and cook, stirring, until thickened. Remove from the heat and add salt and pepper to taste.
This will keep for a couple days in the fridge, but it’s best to use it the day you make it.