This old fashioned casserole made with chicken, mushrooms, artichoke hearts and capers really hits the spot!
1 roast chicken from deli (skin and bones removed and chicken shredded)
3 T butter
1 lb sliced mushrooms sauteed in 3 T butter (I used a combo of fresh white mushrooms and portabellas with some reconstituted shitakes and some porcinis)
2 cans of quartered artichoke hearts, drained (If you don’t want as many, only use one can.)
1 c shredded cheddar cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 c mayonnaise
1 4 oz jar of pimientos, drained
1/4 cup of drained capers
Panko or bread crumbs
Preheat oven to 350. Butter a 9×13 baking dish.
Place boneless, skinless cooked chicken meat on bottom of dish.
Melt butter and saute mushrooms. Season with salt and pepper. Spoon cooked mushrooms over chicken.
Place drained artichoke hearts over mushrooms.
Sprinkle cheddar cheese over artichoke hearts.
Heat both cans of soup and mayonnaise until warm and a bit bubbly. Do not let burn.
Stir in drained capers and pimentos. Spoon over artichoke hearts and level out. Use all of it!
Top casserole with panko or bread crumbs
Bake for an hour until top is golden and casserole is bubbly.
You could serve this over noodles or rice, but it is not necessary. A salad would round out the meal. And if you are sick and have a cast iron tummy, this hits the spot!
Keywords: chicken casserole