Creamy Chicken, Artichoke, Sun Dried Tomato And Pea Casserole Recipe

Name: Creamy Chicken, Artichoke, Sun Dried Tomato And Pea Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 16oz box farfalle (bowtie) pasta; 1 tblsp olive or canola oil; 1/2 cup finely chopped shallots; 2 cloves of garlic, minced; 1 tblsp dried, salt free Italian seasoning blend; 4 roasted boneless chicken breasts, purchased from deli to save time and cut in 1 inch dice; 1 can lower sodium, lower fat cream of chicken soup; 1 cup lowfat milk; 2 cups low sodium chicken broth; 1 cup low fat sour cream; 1 16oz can artichoke hearts, drained and chopped; 1 1/2 cups frozen green peas; 1/2 cup finely chopped sun dried tomatoes, not oil packed; 1/2 cup grated fontina cheese; 1 cup grated parmesan cheese; Salt and pepper to taste

Servings: persons

1 - 16oz box farfalle (bowtie) pasta
1 tblsp olive or canola oil
1/2 cup finely chopped shallots
2 cloves of garlic, minced
1 tblsp dried, salt free Italian seasoning blend
4 roasted boneless chicken breasts, purchased from deli to save time and cut in 1 inch dice
1 can lower sodium, lower fat cream of chicken soup
1 cup lowfat milk
2 cups low sodium chicken broth
1 cup low fat sour cream
1 16oz can artichoke hearts, drained and chopped
1 1/2 cups frozen green peas
1/2 cup finely chopped sun dried tomatoes, not oil packed
1/2 cup grated fontina cheese
1 cup grated parmesan cheese
Salt and pepper to taste

1
Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking.
2
While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly.
3
Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.

1240

kcal

Calories

Fat

Carbs

124

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 - 16oz box farfalle (bowtie) pasta, 1 tblsp olive or canola oil, 1/2 cup finely chopped shallots, 2 cloves of garlic, minced, and more.

Yes, Creamy Chicken, Artichoke, Sun Dried Tomato And Pea Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Chicken, Artichoke, Sun Dried Tomato And Pea Casserole

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