*Chicken and Artichoke Casserole*
Serves 4 Delicious and rich. A bit decadent. Save it for a special meal. 180g pack of cream cheese (4 ounces) 40g of sour cream (1/3 cup) 55g of good quality mayonnaise (1/4 cup) 1 TBS Dijon mustard 1 tsp Worcestershire Sauce 2 shallots, minced 1 tsp dried thyme 1/4 tsp garlic powder salt and pepper to taste 1 jar of marinated artichoke hearts, drained
3 cooked chicken breasts fillets, shredded 240g of grated cheese (2 cups) divided (I used a mix of strong cheddar, Jack, mozzarella and edam) a handful of buttery round crackers, crushed
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a shallow casserole dish. Set aside. Mix all of the remaining ingredients together, reserving about 1.2 cup of the cheese mix. Spoon into a baking dish. Mix the reserved cheese with the cracker crumbs and sprinkle evenly over top. Bake for 25 to 30 minutes until golden brown and bubbling at the edges. Serve hot with cooked rice. |
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