I promised to share more recipes here – so I’m doing my best to keep my promise! 😉 Today I’m going to share a recipe I actually made up myself when our car was broken down and I had to use what we already had in the cupboards to make some dinner! It is perfect for this somehow still freezing cold “spring” weather we’re having right now! (And just a heads up for any vegetarians out there – this is just as tasty without the chicken!)
The only thing that makes me sad is that when we went to Trader Joe’s to buy the Condensed Cream of Portabello Mushroom Soup we used in the original recipe – they no longer had it because they said it is something they only stock seasonally! 🙁 I honestly think that soup made this casserole SO tasty the first time (and while it is still tasty with regular condensed cream of mushroom soup – it just wasn’t quite like I remembered it).
Regardless – if you have the chance to get that soup from TJ’s (they carry it during the holidays apparently) – pick some up for when you make this casserole! 🙂 If not – then any cream of mushroom soup will do! 🙂
INGREDIENTS:
1 & 1/2 cup uncooked noodled
1 cup shredded sharp cheddar cheese
1 & 1/2 cup diced cooked chicken (2-3 breasts)
1 package of Condensed Cream of Portabella Mushroom Soup (from Trader Joe’s) If unavailable, any condensed cream of mushroom soup will do!
1 cup water
1 tsp curry powder
2 cloves minced garlic
12 oz jar of marinated artichokes drained & chopped (save juice to cook the chicken… see recipe)
1/2 cup coarsely chopped mushroom
1/4 cup shredded parmesan cheese
INSTRUCTIONS:
Heat oven to 350 degrees.
Season raw chicken breast in salt & pepper. On medium heat add a splash of extra-virgin olive oil to lightly coat pan, add chicken, and pour juice from artichoke jar over chicken. Cook until chicken is cooked thoroughly. Drain extra juice, remove chicken from pan, and dice.
While chicken cooks combine all other ingredients in large bowl (except parmesan). Add diced chicken when it is done, and stir.
Pour mixture into 1 & 1/2 quart casserole dish. (You may want to use a bigger one though since mine did boil over some while cooking… FYI.)
Top with parmesan.
Cover dish and bake for 1 hour.
ENJOY! 🙂
