Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken Artichoke Toss Casserole

Print this Recipe    Chicken Artichoke Toss Casserole

Chicken Artichoke Toss Casserole

3 cup suncooked radiatore (nugget or radiators) pasta (9 oz)
1 jar (6 oz) marinated artichoke hearts, undrained
1 pound boneless, skinless chicken breast halves, cut into 1/2 inch slices
3 cups sliced mushrooms (8 oz)
1 jar (7 oz) roasted red peppers, sliced
1 cup chicken broth
1/2 cup dry white wine or apple juice
1 Tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 Tbsp chopped fresh parsley

Cook and drain pasta as directed on package. Drain liquid from
artichokes into 10-inch skillet; heat over medium-high heat. Cook
chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms.
Cook 4 to 6 minutes, stirring occasionally, until chicken is light
brown and no longer pink. Stir in artichokes and peppers.

Combine broth, wine, cornstarch, salt, and pepper. Gradually stir
into chicken mixture. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Toss with pasta. Sprinkle with parsley.

6 servings

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.