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.
Ingredients
€ 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 Large Fresh Red Bell Pepper (sliced or diced)
Directions
- Set up your Egg for Indirect Cooking (see fun facts in back of cookbook)
- Fire up the Egg and stabilize the temperature at 375 degrees (dome)
- 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
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- Grease cooking pan lightly
- Place Breasts in pan and cover with mixture
- Sprinkle remaining pepper over the mixture and breasts
- Bake for 40 minutes or until juices run.
- Remove and let rest for 10 minutes then serve.
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