Creamy Chicken and Artichoke casserole. In a large saucepan, melt remaining butter; stir in flour and nutmeg until smooth. Artichoke Chicken Casserole Artichoke Chicken Casserole. Once cooled, I added the spinach and onion mixture to the cream cheese mixture.

You can also use any leftover chicken you have laying around. Light meat and/or dark meat is just fine. Or, you can of course saute some chicken in a. You can cook Creamy Chicken and Artichoke casserole using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Creamy Chicken and Artichoke casserole

You need of Preparation.
Prepare 200 grams of Spiral pasta.
You need 120 grams of Skinless boneless chicken breast cubed.
Prepare 200 grams of Frozen artichoke hearts.
You need 1 medium of Onion diced.
You need 1 of Packet Sazon goya achiote seasoning.
It's 1 of Packet Knorr bechemel mix.
You need 1 liter of Water.

Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well. Pour into greased casserole dish and sprinkle paprika on top. Add cream cheese and Parmesan cheese, stir until combined. Stir in chicken, artichokes, spinach, salt and pepper.

Creamy Chicken and Artichoke casserole instructions

Pre cook pasta.
Preheat oven to 200c degrees.
Sauté chicken, onions, chopped artichoke hearts seasoned with sazon packet in pan.
Mix bechemel mix with one liter cool water and bring to a boil stirring to avoid sticking or clumping..
Mix bechemel sauce, chicken mixture, and pasta. Place in casserole dish and bake for 20 minutes..

Remove from heat and spoon into prepared casserole dish. In a small bowl, combine the French bread cubes with the melted butter and toss until coated. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk. This week, I created a casserole which incorporates the best of those two things into one delicious dish!