Sunday, July 3, 2011

Artichoke Chicken Casserole

This casserole is inspired by my original Artichoke pizza recipes.  Remove the pizza dough and substitute an Emile Henry Flame Top Cassoulet or Braiser casserole dish and it’s now a wonderful chicken casserole!  This dish is baked indirectly on my Large Big Green Egg and is totally scalable.  This dish serves 6-8 but it totally scalable e.g. you can use a 9 x 9 pan and 4 breasts and remove 1/4-1/3 Cup each Cheese and Mayo and you’ve halved the recipe. 


        6 Large Skinless, Boneless Chicken Breasts (may contain rib meat)
        1 ½ Cups --  Artichoke Hearts (rinsed, drained and chopped)
        2 Cups --  Mozzarella Cheese, shredded
        1 ¼ Cups – EVOO Mayonnaise
        1 ½ Tbls. Garlic Parsley (ground spice)
        1 Large Fresh Red Bell Pepper (sliced or diced)

  1. Set up your Egg for Indirect Cooking (see fun facts in back of cookbook)
  2. Fire up the Egg and stabilize the temperature at 375 degrees (dome)
  3. Mix all ingredients (using ¾’s of the bell pepper)
OPTION:  You can mix the artichoke hearts into the mayo mix OR place them on top of the casserole before baking
  1. Grease cooking pan lightly
  2. Place Breasts in pan and cover with mixture
  3. Sprinkle remaining pepper over the mixture and breasts
  4. Bake for 40 minutes or until juices run.
  5. Remove and let rest for 10 minutes then serve.