Artichoke and Chicken Bake

From: muncheechee

On Jul 2, 2009

An instant favorite! I can't believe how easy this was - even though I had to make my own mayo because my jar was empty! I used Homemade Mayonnaise for the mayo, adding in a large clove of garlic and I think it made the dish even more special. I layered some chicken flavored rice on the bottom of my casserole dish followed by cubed chicken breast and the artichoke mixture on top. Added some Italian blend cheese during the last few minutes of baking - not that it needed it but because we are suckers for cheese! Think I'll have to make this when Mom comes to visit. Thanks! (Note: Don't use chicken thighs if you are making this into a casserole - everything got really greasy and seemed to take forever to bake)

From: sweetcakes

On Jun 21, 2009

I made this exactly as written and it was very good! Low calorie, easy, and tasty! The chicken turned out so moist! Excellent recipe! Thank you!!

From: Japanese Delight

On Nov 23, 2005

This was very good and rich! I added my own twist to this recipe, and turned it into a casserole. I made 2 cups of rice cooked in chicken broth, and made that the bottom layer in a large casserole dish. Ontop of that, I layered the seasoned cubed-up chicken. And ontop of that, I layered the artichoke/mayo/parmesan mixture. I added sauteed onion and spinich to it also. Baked as called for, and it was really good! Did I say this dish tasts sooo rich? I used reduced fat mayo.

From: shimmerchk

On Nov 3, 2004

This dish was AWESOME! It is such an easy dish to put together and results in a moist, juicy, tender and very flavorful chicken. We will make this again and again. The only change I made was to season the chicken with cajun seasoning before adding the artichoke topping and sprinkling with additional parmesan and some paprika on top. This provided a beautifully colored top and an outstanding dish overall.