Are you ready to transform your dinner routine with a mouthwatering dish that combines the richness of creamy sauce, tender chicken, and a symphony of vibrant ingredients? This Creamy Chicken Artichoke Sun-Dried Tomato and Pea Casserole is not just a meal—it's a culinary experience that will have your family and friends begging for seconds! Imagine a perfectly baked dish where each forkful is packed with layers of flavor, from succulent chicken to tangy sun-dried tomatoes, all wrapped in a luxurious, cheesy embrace.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 can artichoke hearts, drained and chopped
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup frozen peas
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups cooked pasta
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your casserole cooks evenly and thoroughly.
- In a large mixing bowl, combine the shredded cooked chicken, chopped artichoke hearts, chopped sun-dried tomatoes, and frozen peas. Stir well to mix all the ingredients evenly.
- In a separate bowl, whisk together the heavy cream, Italian seasoning, salt, and pepper until well combined. This mixture will add creaminess and flavor to your casserole.
- Pour the heavy cream mixture over the chicken and vegetable mixture. Stir gently until all the ingredients are coated with the cream mixture.
- Add the cooked pasta to the mixture and fold it in gently. Ensure that the pasta is evenly distributed throughout the casserole.
- Transfer the entire mixture into a greased 9x13-inch baking dish. Spread it out evenly to ensure even cooking.
- Sprinkle the shredded mozzarella cheese generously over the top of the casserole. This will create a delicious, gooey topping as it bakes.
- Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. This will help the casserole cook through without burning the top.
- Bake in the preheated oven for 25 minutes. This allows the flavors to meld and the casserole to heat through.
- After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
- Once cooked, remove the casserole from the oven and let it sit for about 5-10 minutes before serving. This resting time allows the casserole to set slightly for easier serving.
- Serve warm, garnished with fresh herbs if desired, and enjoy your creamy chicken artichoke sun-dried tomato and pea casserole!
Tips
- Use pre-cooked chicken to save time, but ensure it's shredded or chopped for even distribution.
- For extra flavor, consider using roasted artichoke hearts instead of canned.
- If you prefer a crispy top, broil the casserole for 2-3 minutes after baking to achieve a golden-brown cheese crust.
- Make this dish ahead of time by preparing and refrigerating it, then baking when ready to serve.
- Choose high-quality mozzarella for the best melting and flavor results.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Add a sprinkle of red pepper flakes for a subtle kick of heat.
- Fresh herbs like basil or parsley can elevate the final presentation and add brightness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 25g
Saturated Fat: 14g
Cholesterol: 120mg
