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Creamy Chicken Artichoke Casserole

By Donna-Marie Pye

Creamy Chicken Artichoke Casserole

Creamy Chicken Artichoke Casserole

page 106, Easy Everyday Slow Cooker Recipes by Donna-Marie Pye

Makes 6 servings

I love recipes that let me use some ready-made ingredients to make a simple, tasty dish. The crushed salad croutons on the casserole give it a crunchy topping. Serve with rice and a crisp green salad to finish this dish nicely.

          4- to 6-quart slow cooker, stoneware greased

1  red bell pepper, chopped          1

3 cups chopped cooked chicken    750 mL

1 cup   shredded Asiago cheese   250 mL

14 cup chopped green onions       60 mL

1  can (14 oz/398 mL) artichoke hearts,   1
        drained and chopped

1  container (10 oz/300 mL) Alfredo sauce          1

12 cup mayonnaise  125 mL

112 cups         croutons, coarsely crushed            375 mL

                   Sliced green onions (optional)

1.         In a large bowl, combine red pepper, chicken, Asiago, green onions, artichokes, Alfredo sauce and mayonnaise. Transfer to prepared slow cooker stoneware. Sprinkle with croutons.

2.         Cover and cook on Low for 5 to 6 hours or on High for 212 to 3 hours, until bubbling. If desired, sprinkle with sliced green onions.



You can substitute light Alfredo sauce and mayonnaise for the regular versions called for in this recipe.