Make Ahead Lemony Chicken and Artichoke Casserole

LemonyChick1
Don’t you love meals that you can make ahead of time? Those nights that your family asks,”what’s for dinner?” and you’ve got no answer, so you pull out something out of the freezer that you’ve prepared a week ago–Voila! When I get to end of the week with leftovers that no one wants to eat, or veggies that if not used will get funky. This is when I do, what I call, “the refrigerator clean sweep meal”. Basically, that means I take the things I need to use up and make a dinner out of them. My kids are picky–plus I have child on a ketogenic diet for his epilepsy. They won’t eat a lot of my meals, but this one they ask for all of the time. Not only can you use your chicken from a previous meal in this recipe, it can also be prepared and frozen for up to three weeks. This is also gluten free.

What you will need

3 T. of Olive Oil
1 medium red onion minced
3 carrots rinsed, peeled, and chopped
4 oz. of mushroom diced
1 can of artichoke hearts minced
(You could use most any veggie in this)
4 cloves of garlic minced
1/2 cup of chicken broth
1/2 cup of heavy cream
2 T. of Arrowroot powder
2-3 cups of shredded chicken (could use rotisserie or left over roasted)
1 cup of shredded Parmesan cheese
Juice from 3 lemons
Salt and Peper
1 cup of Low Carb Bread Crumbs

How to Make it

Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat. Add onions, carrots, mushrooms, and artichoke hearts. Cook until golden brown about 7-8 minutes. Stir in garlic and cook for about 30 seconds. Whisk in broth, heavy cream and Arrowroot powder–bring to a simmer or until thickened. Add Chicken, Parmesan and Lemon Juice–salt and Pepper to taste.

Pour the mixture into a medium sized baking dish. Sprinkle with Low Carb Bread Crumbs Bake at 400 degrees for 10-15 minutes or until brown and bubbly. Remove from oven and let rest for 10 minutes. Serves 5-6.

LemonChick
 
5.0 from 1 reviews
Low Carb Lemony Chicken and Artichoke Casserole
 
Prep time
Cook time
Total time
 
Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat. Add onions, carrots, mushrooms, and artichoke hearts. Cook until golden brown about 7-8 minutes. Stir in garlic and cook for about 30 seconds. Whisk in broth, heavy cream and Arrowroot powder--bring to a simmer or until thickened. Add Chicken, Parmesan and Lemon Juice--salt and Pepper to taste. Pour the mixture into a medium sized baking dish. Sprinkle with Low Carb Bread Crumbs Bake at 400 degrees for 10-15 minutes or until brown and bubbly. Remove from oven and let rest for 10 minutes. Serves 5-6.
Serves: 5-6
Ingredients
  • 3 T. of Olive Oil
  • 1 medium red onion minced
  • 3 carrots rinsed, peeled, and chopped
  • 4 oz. of mushroom diced
  • 1 can of artichoke hearts minced
  • (You could use most any leftover veggie in this)
  • 4 cloves of garlic minced
  • ½ cup of chicken broth
  • ½ cup of heavy cream
  • 2 T. of Arrowroot powder
  • 2-3 cups of shredded chicken (could use rotisserie or left over roasted)
  • 1 cup of shredded Parmesan cheese
  • Juice from 3 lemons
  • Salt and Peper
  • 1 cup of Low Carb Bread Crumbs
Instructions
  1. Preheat oven to 400 degrees. In a large skillet heat olive oil over medium high heat. Add onions, carrots, mushrooms, and artichoke hearts. Cook until golden brown about 7-8 minutes. Stir in garlic and cook for about 30 seconds. Whisk in broth, heavy cream and Arrowroot powder--bring to a simmer or until thickened. Add Chicken, Parmesan and Lemon Juice--salt and Pepper to taste.
  2. Pour the mixture into a medium sized baking dish. Sprinkle with Low Carb Bread Crumbs Bake at 400 degrees for 10-15 minutes or until brown and bubbly. Remove from oven and let rest for 10 minutes. Serves 5-6.

LemonyT

m4s0n501

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Comments

  1. says

    That looks delicious, Lisa!! I’m waiting for my daughter to be okay with “mixing” foods again.. right now casseroles or soups, etc are off limits in her world. She wants everything separated. But I still make whatever sounds good to us and just pull the different pieces out for her before they’re mixed. :)

    • Lisa says

      Laura, I remember those days! I thought they would never eat something like this–then one day it happened. It was a slow process and they still have they issues, but I finally don’t have to disguise veggies like I used to. Hope you’re feeling well–always sending thought and prayers your way! xo

  2. says

    Yum!!! This looks SO good. I’m pinning it and am going to try to make it next week! I’m always looking for recipes that make life easier in terms of preparing ahead, being quick, etc. Thanks for sharing. xoxo

  3. says

    Ok yum!! If I ate meat I would definitely be eating this. I have to share this with my sister. She needs help cooking meals for her picky hubby and almost 2 year old!! so yummy loooking

Trackbacks