Name: Lazy Sunday Chicken Casserole
Prep time: 20 min
Cook time: 35 min
Ingredients: 4 chicken breasts (boneless, skinless, cooked, shredded, (650 g / 1½ lb), Shortcut); 1½ cups cooked white rice; 5 slices bacon (diced); ½ medium onion (diced); 2 cloves garlic (minced); 2 tablespoons all-purpose flour; 2 cups chicken broth (Shortcut); 1 can artichoke hearts (I use Fiamma brand, imported from Italy, (14 oz / 400 g) ); ½ cup Cheddar cheese (shredded); salt and black pepper (as desired, to taste); 2 tablespoons extra virgin olive oil; ¼ cup Parmesan cheese (grated); ½ cup panko breadcrumbs

Lazy Sunday Chicken Casserole

Just a Pinch Recipe Club, Chef Andy Anderson, United States.

This recipe comes from a good friend, and Chef. I made this on 26 Oct 2022, and it is absolutely delicious! Easy to put together. Link to the Shortcut is listed in the Notes section.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Course Main Dish

Cuisine American

Servings servings

Equipment

Baking Pan (7x11 inch)
Oven

Ingredients

4 chicken breasts, boneless, skinless, cooked, shredded, (650 g / 1½ lb), Shortcut
1½ cups cooked white rice
5 slices bacon, diced
½ medium onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups chicken broth, Shortcut
1 can artichoke hearts, I use Fiamma brand, imported from Italy, (14 oz / 400 g)
½ cup Cheddar cheese, shredded
salt and black pepper, as desired, to taste

For the Topping

2 tablespoons extra virgin olive oil
¼ cup Parmesan cheese, grated
½ cup panko breadcrumbs

Instructions

Cook the chicken your preferred way, boil, bake, or use leftover chicken if you have a lot. I prefer to use my pressure cooker and I can make broth at the same time. My preferred way to shred chick is to cut into large cubes the use my hands to pull the cubes apart, result is shredded chicken without the long pieces of chicken. Set the chicken aside.
Heat a large pan on medium to medium low heat, add the diced bacon and cook until crispy, stirring often. Remove the bacon with a slotted spoon to a plate lined with paper towels. My preferred pan is wok pan.
Drain from the pan all but 3 tablespoons of bacon fat, then add the onion. Sauté until softened and just starting to brown. Then add the garlic and sauté until frgrant.
Add the flour and stir for 2 minutes.
Add the broth and stir in. Now preheat your oven to 190° C (375° F) and get out a 7x11 inch backing dish.
Simmer for 6-8 minutes until mixture thickens and bubbles. Taste and season with salt and pepper as desired.
Now add the shredded chicken, drained bacon, artichokes, and rice.
Mix together and let simmer for a few minutes.
Pour mixture into the baking dish and spread out evenly.
Top with the Cheddar cheese.
In a small bowl, mix together the Topping ingredients, sprinkle on the top.
Bake for 35 minutes or until the top is golden brown and the casserole is bubbly.
Serve with your sides of choice, enjoy.