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Receta Chicken & Crab Artichoke Casserole
by CookEatShare Cookbook

Chicken & Crab Artichoke Casserole
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  Raciónes: 12

Ingredientes

  • 3/4 c. dry white wine
  • 2 (10 ounce.) cans cream of mushroom soup
  • 1/2 c. lowfat sour cream
  • 1/2 c. mayonnaise
  • 1 (14 ounce.) bag broad or possibly wide noodles
  • 4 c. cooked, cubed chicken & crab
  • 3 jars marinated artichoke hearts, tops cut off
  • 2 sm. cans sliced black olives, liquid removed
  • 1/2 c. diced green pepper
  • 1/2 c. diced red pepper
  • 1 lg. onion, chopped
  • 1 c. grated Parmesan cheese or possibly Romano
  • 1/4 c. butter
  • 1 1/2 c. fresh bread crumbs

Direcciones

  1. Cook noodles in chicken broth from cooking the chicken; add in water if necessary. Mix wine, soup, lowfat sour cream and mayonnaise; add in the noodles. Add in the remaining ingredients except the last 3. Place in greased 9 x 13 inch pan and top with cheese. Heat butter and add in bread crumbs and place on top. Chill overnight if you wish, covered. Bake at 350 degrees 45-60 min or possibly till all is bubbly. It may be made ahead and frzn; I have not done this, however.
  2. I have made this with all chicken and it was fine. Also I have used Cheddar cheese with Parmesan and without; bread crumbs aren't necessary but made it look nicer when I used only the Parmesan cheese. I have also used all lowfat sour cream and it was fine, but we prefer the flavor the mayonnaise gives.