Chicken Asparagus and Artickoke Casserole

Penarious challenge – create a casserole that does not include starch
Recipe nameChicken Asparagus and Artichoke Casserole
Difficulty rating – quick and easy
Time invested – 15 minutes prep time, 35 minutes to bake
Taste rating – 5 stars (of course! :P )
Serves – 6 people 
Meet the cast –

This trio has got to be one of my all time favorites. Love ’em,  love ’em, love ’em! Anyway, anyhow, anywhere…almost. And so,  they are featured in this casserole, along with lemon, garlic and Parmesan cheese.
They perform well together, if you ask me.

4 cups boneless cooked chicken, cut in bite-sized pieces (a rotisserie chicken from the store would work fine)
1 can artichoke quarters, drained
4 T. butter
2 cloves garlic, minced
1 8oz carton mini portabella mushrooms, quartered
1 pkg frozen asparagus, (or one bunch fresh asparagus) slightly thawed then cut into 1 inch pieces
2 c. cream
1 1/2 c. shredded Parmesan
zest from one lemon
sea salt and pepper

Place chicken and artichoke quarters in an un-greased 9×13 casserole dish.
Melt butter in a skillet or pot and add garlic and mushrooms. Saute until mushrooms are soft.

Yum! That just makes me hungry! 
(Never mind that it’s lunchtime, so I’m hungry anyway…)

Add asparagus and saute just until thawed, or tender if you are using fresh.

Arrange mushrooms and asparagus on top of chicken and artichokes.

Pour 2 cups cream into the just emptied skillet and heat on med/low. Add 1 c. Parmesan cheese,  lemon zest and salt and pepper to taste.

Whisk until cheese is melted and sauce thickens. Pour over chicken and veggies and sprinkle the remaining Parmesan on top. Bake at 350 for 30 minutes. Broil for a few more minutes before removing from oven if you like the cheese brown.
Serve with a large salad for a low carb dinner or serve over rice, pasta, french bread or baked potatoes if you like.
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