Author :: Mrs Liz
Category :: Main Dish Recipes
Ingredients ::
- 4 teaspoons vegetable oil
- 2 Lbs. chicken breast tenders
- 2 teaspoons bottled chopped garlic
- 2 (10 oz. packages) frozen artichoke hearts, defrosted
- 2 (8 oz. packages) fresh sliced mushrooms
- 1 (12 oz. can) evaporated milk
- 1 (28 oz. can) diced tomatoes
- 2 teaspoons dried basil
- 2 teaspoons dried tarragon
- 1 teaspoon salt
- 1/2 cup sherry (optional)
- vegetable oil cooking spray
- 1/2 cup sliced almonds
Makes: 6 to 8 servings
Preparation time: 10 minutes
Start to Finish time: 45 minutes
Serve this recipe over brown rice to soak up the delicious sauce.
Nutrition Facts per serving
Calories: 409
Total Fat: 14g
Saturated Fat: 2g
Carbs: 25g
Fiber: 8g
Protein: 46g
In a large pan over medium high heat, heat oil and cook chicken tenders for 3 to 4 minutes to brown them slightly.
Add garlic, artichoke hearts, and mushrooms to the pan and saute with the chicken for another 3 to 4 minutes to brown them slightly.
In a medium mixing bowl, combine milk, tomatoes, basil, tarragon, salt, and sherry (if using), stirring well to mix.
Add chicken-and-vegetable mixture to the milk-and-tomatoe mixture, mixing well.
Coat a 9 by 13 inch baking dish with cooking spray. Add contents of mixing bowl. Top with almons.
To cook frozen casserole, place in a cool oven, set timer for 1 hour, then set oven to 350 degrees.
NOTE: If you are making this without freezing, preheat oven to 350 degrees and bake for 25 to 35 minutes, until sauce is bubbly.
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